Whether you’re following a vegan lifestyle or fasting in preparation for the Christmas holidays, this easy vegan frosting recipe has you covered. It’s perfect for decorating cupcakes, cakes, or even a festive brownie. This frosting is not just plant-based—it’s also ideal for those observing religious fasts common across Europe during this season. With a smooth, pipeable texture and foolproof instructions, this vegan frosting makes it easy to create beautiful, delicious treats. Whether you’re new to baking or an experienced baker looking for a dependable recipe, you’ll find this frosting both versatile and simple to prepare.
This vegan frosting is inspired by the classic ermine buttercream, offering a creamy and luscious texture without any dairy. The recipe comes together in two straightforward steps: first, you make the roux (a cooked flour mixture that forms the base), and then you mix it with the plant-based butter to achieve the perfect consistency. The roux gives this frosting its distinctive fluffiness, while the butter adds richness without any dairy. It’s a gentle process that, when followed carefully, guarantees a frosting that pipes beautifully and tastes amazing.
Ready to elevate your festive baking with a light and fluffy vegan frosting? Let’s dive right in!
Foolproof Vegan Ermine Frosting
Equipment
- 1 saucepan
- 1 Whisk
- 1 bowl
- 1 mixer handheld or stand
- 1 spatula
Ingredients
- 45 g all-purpose flour
- 200 g granulated sugar
- 250 ml plant based milk it is recommended to use a type of milk with some fat, however 0% fat milk also works
- 1.5 tsp vanilla extract
- Pinch of salt
- 200 g shortening
Instructions
Make the roux
- Place flour and sugar in a large saucepan over medium heat. Cook, stirring constantly, for 30 seconds.
- While whisking constantly, slowly pour the milk in (this ensure it’s lump free).
- As the milk gets hotter, it will start to thicken – stir constantly so the base doesn’t catch.
- Cook until the mixture thickens in a thick, dolloping custard. Thicker frosting texture but won’t make the frosting dense, it’s still fluffy and spreadable but it just makes it “sturdier” with sharper edges when piped.
- Remove from heat and scrape into a bowl. Cover with cling film, pressing down onto the surface to prevent a skin from forming.
- Cool completely but don’t let it get chilled, best at room temp to beat into the shortening. You can leave in fridge overnight but take it out 1 hour prior to using.
Make the frosting
- Place shortening in a bowl and use either a handheld beater or stand mixer (with whisk attachment) to beat for 2 minutes until it loosens.
- Now start whipping in the Thickening Roux, one heaped tablespoon at a time. Take about 1 minute to add it all.
- Once all added, add vanilla and salt, then whip for 2 to 3 minutes until you can see that it is still enough to hold peaks. Then it’s ready to use!
- For thicker consistency you may add a bit more shortening
- You can also add cocoa or blended freeze dried fruit to flavour your frosting.
