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5 from 26 votes

Spiced Buttercream Frosting

Prep Time10 mins
Course: Dessert, Frosting
Cuisine: Gluten-Free, Vegan
Author: Angela Liddon | Oh She Glows Everyday


  • ¾ cup (175 mL) vegan butter (see Tip)
  • 1 ½ cups (375 mL) confectioners’ sugar, plus more if needed
  • 1 to 3 teaspoons ( 5 to 15 mL) almond milk, as needed
  • ½ teaspoon (2 mL) pure vanilla extract
  • ½ teaspoon (2 mL) ground cinnamon, or to taste
  • ¼ teaspoon (1 mL) freshly grated nutmeg, or to taste
  • Pinch of fine sea salt


  • In a large bowl using electric beaters or in the bowl of a stand mixer fitted with the whisk attachment, beat the butter for about 30 seconds until fluffy and smooth.
  • Add the sugar, 1 teaspoon (5 mL) of milk, vanilla, cinnamon, nutmeg, and salt. Beat again, starting on low speed and covering the bowl or stand mixer with a tea towel, until smooth and fluffy, stopping to scrape down the bowl as necessary. If your buttercream is still too thick, you can thin it with a touch more milk. If it becomes too thin, you can thicken it by beating in more sugar.


Tip For the vegan butter, I use soy-free Earth Balance buttery spread. You can use whichever vegan butter you prefer, though.
Make it nut-free Swap the almond milk for a nut-free milk of your choice, such as coconut milk.
Make it soy-free Use soy-free vegan butter.