Vegan Life > Recipes > Desserts & Sweets > Vegan Cookie Butter Cake Frosting

Vegan Cookie Butter Cake Frosting

August 27, 2020

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A closeup of a chocolate cupcake with cookie butter frosting, topped with shaved chocolate and a speculoos cookie

A few weeks ago, I woke up with three words in my head: cookie butter frosting. I'm not saying that God herself tasked me with making a vegan recipe for cake frosting for you. But I'm also not saying that she didn't.

For those of you who don't know, I used to sell cupcakes many years ago. So veganizing my cupcake recipes has been on my to-do list for a while. But cookie butter frosting wasn't ever on my radar. I've seen some recipes for traditional (non-vegan) cookie butter frosting, but so far I haven't seen any vegan ones!

Pair this frosting with any cupcake recipe you like. I personally love it with my divine chocolate cupcakes!

Cupcakes on a cooling rack
The finished product!

Makes enough frosting for 18-25 cupcakes (depending on how generous you are with the frosting!)

The ingredients for cookie butter frosting: vanilla, powdered sugar, cookie butter, sea salt, coconut milk, and vegan stick butter
Six ingredients are all you need for my vegan cookie butter frosting!

Vegan Cookie Butter Cake Frosting

Yieldfrosting for 18-25 cupcakes

Prep Time15 minutes

Cook Timen/a

Total Time15 minutes

Ingredients

  • 1/2 cup creamy cookie butter (I use Trader Joe's)
  • 1/2 cup vegan butter stick, softened (I use Earth Balance)
  • 3 3/4 cup vegan powdered (icing/confectioner's) sugar
  • 1/4 tsp. salt
  • 1/2 tsp. vanilla extract
  • 4-5 tbsp. canned coconut milk (full-fat), mixed well

Instructions

  1. Using an electric mixer, blend the butter and cookie butter until it’s a smooth, even mixture.

    Butter and cookie butter being mixed in a stand mixer
    Make sure you leave your vegan butter out of the refrigerator to soften so it's easier to blend with the cookie butter.
  2. Begin adding powdered sugar, 1/2 cup at a time. If it becomes too crumbly and won’t hold together, you can add a tablespoon of coconut milk as needed.

  3. Mix in your salt and vanilla until it’s evenly distributed.

  4. Slowly add coconut milk until you reach the desired consistency. It shouldn’t be dry or crumbly, but it also shouldn’t be so wet that it can’t retain its shape. You may not need to use all of the coconut milk.

  5. Turn your blender on high speed and whip the frosting for a minute, or until it has a smooth, fluffy texture.

  6. Pipe or spread the frosting onto your cupcakes (or cakes).

    Piping frosting onto cupcakes
    Getting fancy with piping
  7. Top with any additional toppings you’d like. I used shaved chocolate and pieces of Speculoos cookies on mine.

    Sprinkling chocolate shavings on top of cupcakes
    Sprinkling shaved chocolate on top of my cookie butter frosting.

Notes & Hints

If you're in a warmer climate, you may prefer to use butter-flavored shortening in place of vegan butter. It won't melt as easily as vegan butter does.

Nutrition Data

Serving Size: 1/22 of recipe; Calories: 154Fat: 6 g.; Saturated Fat: 2 g.; Cholesterol: 0 mg.; Sodium: 76 mg.; Carbohydrates: 23 g.; Fiber: 0 g.; Sugar: 22 g.; Protein: 0 g.; Vitamin A: 0 mcg. RAE; Vitamin B12: 0 mcg.; Vitamin C: 0 mg.; Vitamin D: 0 mcg.; Calcium: 0 mg.; Iron: 0 mg.; Potassium: 4 mg.; Zinc: 0 mg.

Note: This data should be used only as an estimate. Please see the nutrition section of my terms and conditions for more information on how this data is calculated.

Four vegan dishes: Creme Brulee, Detroit-style pizza, General Tso's Tofu, and Lemon Tart

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Placing cookie pieces on top of cupcakes
StephSunshine

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Steph Sunshine

Hi! I'm Steph, and I love to explore vegan food, health, and of course, the world. I'm sharing my best vegan recipes, and things I've learned and loved from my travels and health journeys.

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