Vegan-Friendly Caramel Buttercream Recipe -
Vegan-Friendly Caramel Buttercream Recipe
  • READY IN 20 mins

Vegan-Friendly Caramel Buttercream

Recipe by  

"This is a rich, caramely buttercream frosting, which pairs perfectly with a simple chocolate cake, or frost an apple cake for a sweet Autumn treat. This icing can also be made with standard ingredients such as milk and butter. It makes enough to frost one two-inch layer cake, or 24 cupcakes."

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
  • PREP

    15 mins
  • COOK

    5 mins

    20 mins


  1. Stir the margarine and brown sugar together in a pan. Bring to a boil over medium-high heat, stirring constantly, and cook for 1 minute until dark brown. Remove from heat, and whisk in the soy milk and vanilla extract until smooth.
  2. Beat the shortening together with 2 cups confectioners' sugar in a mixing bowl until well blended. Continue beating, and gradually add the brown sugar mixture, alternating with the remaining confectioners' sugar.
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Reviews More Reviews

Most Helpful Positive Review
May 24, 2010

Quite unexpectedly good for a vegan recipe. I made this to top some vegan chocolate cupcakes for some friends of mine that don't consume animal products. My only critique would be that it seemed a little oily/greasy, so perhaps cutting the margarine content to less than 1/2 cup would yield a better consistency. Taste is excellent, however, the texture is the only problem I am having. Also, I am refrigerating the frosting to see if it yields a less greasy result after cooling completely.

Most Helpful Critical Review
Sep 28, 2010

tastse good But this is an icing! not frosting!


13 Ratings

Nov 29, 2010

I made this to go along with a vegan chocolate cake for a vegan coworker's birthday. I had a little trouble following the first part of the recipe and the consistency was a little off at first, but I added a small amount more soy milk and it was slightly better.

Mar 28, 2012

BEST FROSTING RECIPE!! I didn't add the shortening, and I added melted chocolate chips, and it turned out amazing. best vegan frosting i've ever had!!

Sep 23, 2010

This is amazing!!! Thanks for sharing.

May 20, 2013

so good i ate it plain after i was done

Feb 17, 2015

This was good and the only thing I did different was use all vegan butter, no shortening. It was a really nice compliment to my spice cupcakes (also vegan), but like any caramel buttercream, it's really really sweet. Too sweet for some. Hard to get around that - you really do need all the powdered sugar for consistency, that is if you want to actually frost and not drizzle. Overall very good though, and no one other than the actual vegans knew it was vegan!

Nov 16, 2013

I needed a frosting and as luck would have it, found one in need of a face. Only 4 stars, I used Real butter! The flavor was YUMMY!! The texture was a bit wonky, so I added a little more milk and that smoothed it right out! I used this to top Pumpkin Ginger cupcakes, but made a sheet cake instead. Thank you LenoreR.


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  • Calories
  • 290 kcal
  • 14%
  • Carbohydrates
  • 46.6 g
  • 15%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 12.1 g
  • 19%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 0.2 g
  • < 1%
  • Sodium
  • 71 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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