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the best vegan white chocolate buttercream

White Chocolate Buttercream is like heaven on a spoon. You have the fluffy base of the ever-loved vanilla buttercream combined with the creaminess and subtle chocolate notes from the chips. It adds an incredible depth of flavor to any baked good you put underneath it.

Creating a vegan version of anything chocolate can be tricky, most chocolates contain at least some milk fat, but it seems ALL white chocolates contain it. This is why you have to dig a little deeper into the white chocolate world online and find one that is specifically vegan, you probably won’t find one in your local grocers like you can with dark chocolates.

Luckily there are some great vegan white chocolates out there, my favorite to work with is King David’s, which you can easily buy on Amazon and keep around for bakes and buttercream.

And dare I say… I may like King David’s more than traditional white chocolate? It seems to have a deeper flavor and a nice hint of nuttiness.

Vegan white chocolate buttercream

This batch of white chocolate buttercream will cover a 2-layer 8″ cake or a 3-layer 6″ cake. It sets up beautifully in the fridge, so it is perfect for layer cakes that need a little structure.

Make this ahead of time and place in an airtight container for 2-3 months in the freezer or 2-3 weeks in the fridge. When ready to use, defrost until room temp and then beat for 3-4 minutes until creamy and fluffy!

vegan white chocolate

White Chocolate Buttercream

The best vegan white chocolate buttercream ever! Frosts a two layer 8" round cake.
Author: Jamison Joy


  • 200g (1 cup) Vegan White Chocolate Chips*
  • 225g (1 cup) Plant-Based Butter*
  • 288g (1-½ cups) Spectrum Shortening
  • 300g (2-½ cups) Powdered Sugar
  • 1 tsp Vanilla


  • In a double broiler (or a glass bowl over a pan of boiling water), pour in your chocolate chips. Stir constantly until the chips are just melted.
  • In a stand mixer bowl with the paddle attachment, add the butter and shortening and beat on medium high for 3-4 minutes. Add the melted chips and beat another minute or two. Remove the bowl, cover with plastic wrap and place in the refrigerator for 15-20 minutes until slightly firm (not hard!).
  • Once the mixture has firmed up a little, place the bowl back on the mixer and beat for 2-3 minutes. Add the powdered sugar in two batches, beating until completely incorporated each time. Add vanilla and beat another 3-4 minutes until completely fluffy.


*My favorite vegan white chocolate chips are the King David brand, you can get them on Amazon.
*I recommend Miyoko’s or Country Crock’s olive oil plant-based butters.

This frosting pairs wonderfully with spice cakes like the gingerbread cake or brown sugar spice cake and with this moist and easy chocolate mayo cake!

happy baking!

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Hi, I’m Jamison! This blog is mostly a collection of my favorite recipes with some home/lifestyle stories thrown in for fun. I focus on creating plant-based recipes that will please the pickiest of eaters!

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