Substitute for Butter in Frosting: Pipeable Buttercream Alternatives
When making frosting, the best substitute for butter is Vegan Butter. Vegan butter creams and whips identically to dairy butter. It holds its shape for piping and produces frosting that looks and tastes nearly the same. Miyoko's and Earth Balance are the most reliable brands. Butter is the base of American buttercream frosting, providing richness, structure, and flavor. It must be creamed until fluffy and holds its shape when piped. The substitute must whip similarly and hold structure at room temperature.
Best Substitute
Vegan Butter
1 cup vegan butter per cup of butter
Vegan butter creams and whips identically to dairy butter. It holds its shape for piping and produces frosting that looks and tastes nearly the same. Miyoko's and Earth Balance are the most reliable brands.
What else can I use instead of butter in frosting?
Coconut Oil + Coconut Cream
1/2 cup solid coconut oil + 1/2 cup chilled coconut cream per cup of butter
Whip together until fluffy. Creates a rich, tropical-flavored frosting. Must be refrigerated to hold shape.
Cream Cheese
8 oz cream cheese per cup of butter
Creates tangy cream cheese frosting. Must be at room temperature. Pipe immediately as it softens faster than buttercream.
Shortening + Milk
1 cup shortening + 2 tbsp milk per cup of butter
Very stable in warm weather. Holds shape perfectly for piping. Flavor is less rich, so add extra vanilla.
Frequently Asked Questions
What can I use instead of butter in frosting?
Vegan butter is the best 1:1 substitute. It creams and pipes identically to dairy butter. For cream cheese frosting, use 8 oz cream cheese. Shortening makes the most heat-stable frosting for warm weather.
Can I make buttercream with oil instead of butter?
Liquid oil cannot be whipped into buttercream. You need a solid fat. Use vegan butter, shortening, or solid coconut oil. These can be creamed with powdered sugar for fluffy, pipeable frosting.