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Spiced Vegan “Buttercream” Frosting – Oh She Glows

by Editorial
Spiced Vegan “Buttercream” Frosting – Oh She Glows

Spiced Vegan Buttercream Frosting

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

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

If a frosting tasted like your favorite fall or winter day, it will 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 advantageous 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 nicely 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 clean 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 a further teaspoon of pumpkin pie spice, if desired.
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* You need to use any vegan butter you like. Observe that totally different manufacturers can have totally different water and fats ratios so the result could also be barely totally different. Chances are you’ll want to regulate the quantity of icing sugar or milk used.

** I typically use a full tablespoon (3 teaspoons) of pumpkin pie spice which is sort of sturdy, however I discover it pairs so beautiful with my Pumpkin Gingerbread Loaf. Chances are you’ll need to use a bit much less spice relying in your choice – add it slowly to style and you may’t go unsuitable! Retailer-bought pumpkin pie spice works nice, or for a home made model of pumpkin pie spice, see my Pumpkin Pie Spice.

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