Spiced Vegan “Buttercream” Frosting – Oh She Glows

Spiced Vegan Buttercream Frosting

Vegan, gluten-absolutely free, grain-cost-free, no bake/raw, nut-absolutely free

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

If a frosting tasted like your favorite fall or wintertime day, it would be this just one! Generously spiced with cinnamon, ginger, cloves, and nutmeg (also regarded as Pumpkin Pie Spice), this vegan buttercream is the best pairing for my Pumpkin Gingerbread Loaf, or any of your go-to fall baked items. It can be designed a few days in advance of time and stored in the fridge as well just be sure to enable it sit at home temperature till it softens and stir right until fluffy just before employing.


  • 1/2 cup (125 mL) vegan butter, area temperature*
  • 2 to 3 teaspoons pumpkin pie spice, to style**
  • 1 teaspoon (5 mL) pure vanilla extract
  • Tiny pinch fantastic sea salt or pink salt
  • 2 cups (260 g) powdered icing sugar, much more if necessary
  • 1/2 to 1 tablespoon (7.5 to 15 mL) non-dairy milk, as needed


  1. To a huge mixing bowl, include the vegan butter. With electric powered mixers, defeat the butter on low speed until gentle and fluffy, about 30 seconds.
  2. To the bowl with the butter, add the pumpkin pie spice (start out with 2 teaspoons), vanilla, and a little pinch of salt. Defeat once again on small pace right until very well blended, about 15 to 20 seconds.
  3. Sift the icing sugar if it’s clumpy. Add it to the bowl alongside with 1/2 tablespoon non-dairy milk. Beat on low pace until eventually the frosting is easy and fluffy, about 30 to 45 seconds. You can increase a contact much more non-dairy milk if it’s even now much too thick, and defeat once again briefly with the electrical mixers. Style, and conquer in an extra teaspoon of pumpkin pie spice, if preferred.


* You can use any vegan butter you prefer. Be aware that unique brands will have distinct drinking water and fats ratios so the result may well be a little bit distinctive. You might will need to adjust the total of icing sugar or milk applied.

** I frequently use a total tablespoon (3 teaspoons) of pumpkin pie spice which is really robust, but I uncover it pairs so attractive with my Pumpkin Gingerbread Loaf. You may perhaps want to use a bit a lot less spice relying on your desire – increase it bit by bit to taste and you can not go improper! Retailer-acquired pumpkin pie spice operates great, or for a handmade variation of pumpkin pie spice, see my Pumpkin Pie Spice.

Nourishment Details

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