Vanilla Buttercream {Grain-Free + Vegan}

Easy vanilla buttercream frosting that is vegan and grain-free! It is made with powdered sugar that is free of cornstarch.
This post is short and sweet, just like the recipe! It’s for vegan vanilla buttercream that is both vegan and grain-free. I created it for use with my Grain-Free & Vegan Vanilla Layer Cake recipe.

The vegan part is simple: in place of butter, I use vegan margarine sticks. Be sure to use sticks, not tub margarine. The latter has significantly more water and will throw off the proportions of the recipe. I used Earth Balance Soy-Free Buttery Sticks. I have zero affiliation with the brand. I chose the buttery sticks because I think that they have the best flavor, are made with expeller-pressed oils, and are trans fat-free.

The grain-free part requires finding a  powdered sugar that is free of cornstarch. Powdered sugar (also known as confectioners’ sugar) is simply granulated sugar that is ground into a powder, but most brands also add cornstarch to prevent caking.

Several brands (e.g., Thrive Markets, Wholesome Sweeteners, Safeway O Organics and Whole Foods 365 brand) use tapioca starch instead of cornstarch. Check the label, as more and more brands are making the switch from cornstarch to non-grain starches.

If you cannot find ready-to-use grain-free powdered sugar, make your own! In a clean coffee grinder or high speed blender, process 1 cup of granulated sugar with 1 tablespoon arrowroot/tapioca starch/potato starch until powdery (sorry, regular blenders and food processors will not work for this).

The buttercream itself is a breeze: beat the margarine until light and fluffy, then gradually add the sifted powdered sugar and vanilla until completely blended.

The buttercream is perfect for frosting layer cakes:

And for piping, too!

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