Vegan Icing Hacks 🌱✨ Tips from Secret Kiwi Kitchen's Lauren Lulu Taylor

How to Frost (and Top) Without Butter

Icing is where the fun really begins — that glossy swirl or drizzle that turns a simple bake into something celebratory. But here’s the secret: you don’t actually need butter to get a delicious, creamy frosting.

Vegan and dairy-free icings can be just as luscious, and sometimes even easier to whip up. Whether you’re baking for plant-based friends, avoiding dairy, or simply want to save on the rising cost of butter, here’s your complete guide to topping cupcakes and cakes without compromise.

6 Vegan Frostings to Try

1. Classic Vegan “Buttercream”

Swap butter for dairy-free margarine or vegan butter (easy to find in most supermarkets). Beat with icing sugar, a splash of vanilla, and a little plant milk to loosen.

Ratio: ½ cup vegan butter + 2–3 cups icing sugar + 2 tbsp plant milk👉 Fluffy, sweet, and pipes beautifully.

2. Olive Oil or Avocado Oil Glaze

A silky, drizzle-style icing that feels lighter than buttercream.

Ratio: ½ cup icing sugar + 1–2 tsp olive or avocado oil + splash of citrus juice or water
👉 Olive oil adds fruity depth; avocado oil is buttery and mild.

3. Coconut Cream Frosting

Chill (ice-y cold) a can of full-fat coconut cream overnight (the thick white cream only), then whip the solids with icing sugar and vanilla.

Ratio: 1 can chilled coconut cream + ½ cup icing sugar + 1 tsp vanilla
👉 Light, creamy, with a gentle coconut flavour.

4. Cashew Cream Frosting

Soak raw cashews, then blend until smooth with maple syrup, lemon, and water.

Ratio: 1 cup soaked cashews + 3 tbsp maple syrup + 1 tbsp lemon juice + 2–3 tbsp water
👉 A rich, cheesecake-like frosting.

5. Aquafaba “Marshmallow”

Whip aquafaba (the liquid from chickpeas) until foamy, add sugar, and keep whipping until glossy.

Ratio: ½ cup aquafaba + ½ cup sugar + ½ tsp cream of tartar
👉 Airy, marshmallow-style topping that feels magical.

6. Nut Butter Frosting

Thick, rich, and naturally vegan.

Ratio: ½ cup smooth nut butter + 1–2 tbsp maple syrup or icing sugar + splash of plant milk
👉 Peanut butter + chocolate cake = perfect match.

Not Quite Frosting… But Fun Ways to Top ✨

Sometimes you don’t need a big swirl of icing. A glaze, drizzle, or sprinkle can be just as beautiful — and often easier.

Jam Reduction Glaze

Simmer jam or marmalade with lemon juice or a splash of liqueur until slightly thickened (don’t let it burn). Brush on for shine and fruity flavour.

Fruit Compote or Fresh Berries

Warm berries with a little sugar until juicy, or simply scatter fresh berries over a glaze.

Cocoa, Cinnamon, or Matcha Dusting

A quick sift of powder can transform a cupcake into something chic.

Whipped Coconut Cream 

Soft, cloud-like topping that pairs beautifully with fruit.

Vegan Dulce de Leche

Simmer 1 cup coconut cream + ½ cup brown sugar + 1 tsp vanilla + pinch of salt until caramelised (about 20 minutes). A luscious caramel drizzle, plant-based style.

Nut & Seed Sprinkles

Toasted nuts, coconut flakes, or seeds for crunch and contrast.

Edible Flowers 🌸

Scatter dried petals over a glaze or drizzle for instant wow factor — a Secret Kiwi Kitchen favourite.

Final Whisk

There’s no one “right” way to finish a cake or cupcake. From rich vegan buttercream to a quick lemon glaze, from fruity jam reductions to crunchy toppings — there’s a whole world beyond butter.