Home Plant Based Food Spiced Vegan “Buttercream” Frosting – Oh She Glows

Spiced Vegan “Buttercream” Frosting – Oh She Glows

Spiced Vegan “Buttercream” Frosting – Oh She Glows


Spiced Vegan Buttercream Frosting

Vegan, gluten-free, grain-free, no bake/uncooked, nut-free

5 from 1 evaluations

1 1/2 cups (375 mL)
Prep time
Relaxation time
20 minutes
Cook dinner time
0 minutes

If a frosting tasted like your favorite fall or winter day, it might be this one! Generously spiced with cinnamon, ginger, cloves, and nutmeg (often known as Pumpkin Pie Spice), this vegan buttercream is the right pairing for my Pumpkin Gingerbread Loaf, or any of your go-to fall baked items. It may be made a pair days forward of time and saved within the fridge too; simply make sure to let it sit at room temperature till it softens and stir till fluffy earlier than utilizing.


  • 1/2 cup (125 mL) vegan butter, room temperature*
  • 2 to three teaspoons pumpkin pie spice, to style**
  • 1 teaspoon (5 mL) pure vanilla extract
  • Small pinch wonderful sea salt or pink salt
  • 2 cups (260 g) powdered icing sugar, extra if wanted
  • 1/2 to 1 tablespoon (7.5 to fifteen mL) non-dairy milk, as wanted


  1. To a big mixing bowl, add the vegan butter. With electrical mixers, beat the butter on low velocity till gentle and fluffy, about 30 seconds.
  2. To the bowl with the butter, add the pumpkin pie spice (begin with 2 teaspoons), vanilla, and a small pinch of salt. Beat once more on low velocity till effectively mixed, about 15 to twenty seconds.
  3. Sift the icing sugar if it’s clumpy. Add it to the bowl together with 1/2 tablespoon non-dairy milk. Beat on low velocity till the frosting is easy and fluffy, about 30 to 45 seconds. You possibly can add a contact extra non-dairy milk if it’s nonetheless too thick, and beat once more briefly with the electrical mixers. Style, and beat in an extra teaspoon of pumpkin pie spice, if desired.


* You need to use any vegan butter you favor. Observe that completely different manufacturers may have completely different water and fats ratios so the end result could also be barely completely different. You might want to regulate the quantity of icing sugar or milk used.

** I usually use a full tablespoon (3 teaspoons) of pumpkin pie spice which is kind of sturdy, however I discover it pairs so beautiful with my Pumpkin Gingerbread Loaf. You might wish to use a bit much less spice relying in your desire – add it slowly to style and you’ll’t go incorrect! Retailer-bought pumpkin pie spice works nice, or for a selfmade model of pumpkin pie spice, see my Pumpkin Pie Spice.

Vitamin Data

(click on to increase)

In the event you’ve made this recipe I might like to see it.
Tag @ohsheglows on Instagram and hashtag #ohsheglows in order that we will all have a look!



Please enter your comment!
Please enter your name here