5 from 6 votes
Vegan Strawberry Buttercream
Fluffy, pink, dairy-free strawberry frosting for filling and covering cakes.
Prep Time
10 mins
Servings:
12
servings
Calories:
225 kcal
Course:
Dessert
Cuisine:
Vegan
Ingredients
- 180 g vegan butter (I recommend the soft, spreadable kind*)
- 400 g icing sugar
- 3 Tablespoons soy milk (or other plant-based milk)
- 45 g freeze dried strawberry powder
Notes
- Store any leftovers in the fridge in an airtight container for up to 10 days.
- *If you use the blocky type of vegan butter, allow it to sit at room temperature to soften before using. You'll probably also need to use slightly more soy milk to help the buttercream come together.