Sauces & Condiments
This bean paste buttercream recipe transforms humble ingredients into a rich, nutty-sweet frosting that rivals traditional buttercream—without dairy or butter. The secret lies in blending powdered sugar, coconut oil, and bean paste for a stable, pipeable texture that tastes like a cross between peanut butter and vanilla.
I developed this after craving a plant-based frosting that could handle warm climates without melting, and it became my go-to for cakes, cookies, and cupcakes.
The beauty of this recipe is its simplicity: just five core ingredients combine to create a frosting that's both elegant and foolproof. Bean paste adds depth and structure, while coconut oil keeps it creamy without refrigeration.
It whips up in minutes and holds its shape beautifully, making it ideal for decorating or filling. The flavor profile is surprisingly complex—sweet, nutty, and just slightly earthy—with room to customize with cocoa, citrus zest, or even a pinch of salt.
What sets this buttercream apart is its versatility. Use it to frost layer cakes, fill macarons, or swirl into cookie dough for a marbled effect. It pipes smoothly for rosettes and borders, yet remains stable enough for hot weather.
Best of all, it keeps for weeks in the fridge, making it perfect for bakers who want to prep ahead. The result? A frosting that’s as impressive as it is easy to make.
For those new to bean paste, don’t worry—it blends seamlessly into the mix without any graininess. The key is whipping it thoroughly and adjusting the powdered sugar to your preferred consistency.
Whether you're decorating a birthday cake or adding a sweet touch to savory pastries, this buttercream delivers professional results with minimal effort.
Ingredients for bean paste buttercream
Five simple ingredients create a stable, nutty-sweet frosting perfect for cakes and cookies.
| Ingredient | Amount | Notes |
|---|---|---|
| Powdered Sugar 🍚 | 2 cups | Confectioners' sugar for smooth texture |
| Bean Paste 🥜 | ½ cup | Red or mung bean paste preferred |
| Coconut Oil 🥥 | ½ cup | Refined, solid at room temperature |
| Vanilla Extract 🌿 | 1 tbsp | Pure vanilla for authentic flavor |
| Plant-Based Milk 🥛 | 2 tbsp | Almond or oat milk for creaminess |
| Salt 🧂 | ¼ tsp | Fine sea salt for balance |
| Lemon Juice 🍋 | ½ tsp | Freshly squeezed for brightness |
| Cocoa Powder 🍫 | 1 tbsp | Optional for chocolate variation |
Bean paste is the star here—look for red or mung bean paste at Asian markets or online stores like Amazon or Asian Food Grocer. The powdered sugar should be confectioners' sugar (not regular granulated) for a silky texture. Coconut oil matters too: refined stays solid longer, while virgin adds flavor but melts faster. For vanilla, pure Madagascar bourbon is ideal, but imitation works in a pinch. The plant-based milk adds creaminess without dairy, and almond milk has the best neutral flavor.
No bean paste? Peanut butter or tahini can mimic the nutty depth, though texture may vary. Short on powdered sugar? Blend granulated sugar in a food processor for a quick substitute. For a richer frosting, add 1 tbsp of melted coconut oil. Want chocolate flavor? Double the cocoa powder and reduce powdered sugar by 1 tbsp. The lemon juice brightens the earthy bean notes—skip it if you prefer pure sweetness. All ingredients are shelf-stable except lemon juice, which should be fresh.
Store in an airtight container in the fridge for up to 3 weeks, or freeze for 3 months. For piping, let it sit at room temperature for 10 minutes to soften. This frosting holds its shape in warm climates (up to 80°F) without melting. For extra stability, chill the piping bag before decorating. Leftovers can be re-whipped with a splash of plant milk if they harden.
Why You'll Love This Recipe
- Three-Ingredient Whip: I swear by this—just powdered sugar, bean paste, and coconut oil. No fancy mixers, no waiting for eggs to cool. You melt, you mix, you pipe. Done. Even my toddler could "help" (read: make a mess) and still end up with something edible.
- Rich Without Guilt: That bean paste? It’s the star—deep, toasty, and just sweet enough to play well with vanilla. The coconut oil keeps it luscious without the heaviness of butter, and the plant-based milk adds a silky finish. Honestly, it tastes like a bakery’s secret, but my grocery bill stays friendly.
- Cake or Cupcake Hero: Slather it on vanilla sheet cake for a showstopper, or pipe swirls into mini cupcakes for a party. Need a quick dessert? Toss it into mug cakes or frost store-bought cookies. Between us, I’ve even used it as a filling for churro bites—no judgment.
- Makes Ahead Magic: This stuff doesn’t spoil. I make a batch on Sunday, store it in the fridge, and pull it out all week for birthdays, potlucks, or just because. Freezes like a dream too, so I keep a stash in my freezer for last-minute emergencies. Zero waste, all flavor.
Step-by-step instructions for bean paste buttercream
This nutty-sweet buttercream delivers professional results with simple technique.
Melt the Coconut Oil and Bean Paste
In a medium heatproof bowl set over a pot of simmering water, combine the 0.5 cup Coconut Oil and 0.5 cup Bean Paste. Heat gently until the coconut oil becomes completely liquid and the mixture reaches 100°F—it should look smooth and fully incorporated. Remove from heat immediately to prevent overheating, which can alter the flavor. Stir occasionally to maintain even temperature throughout the process.
Here's the thing—bean paste needs gentle heat to soften properly. If you microwave, do it in 10-second bursts until just melted, then stir immediately. Overheating turns the bean paste bitter, so keep the temperature moderate. The mixture should be warm to the touch but not hot enough to burn your fingers.
Whisk in Powdered Sugar Gradually
Transfer the melted mixture to a stand mixer fitted with the whisk attachment. With the mixer running on low speed, gradually add the 2 cups Powdered Sugar through a fine-mesh sieve. This prevents clumping and ensures a silky texture. Whip for 3-4 minutes until the sugar is fully incorporated and the mixture begins to lighten in color.
Watch for the moment when the buttercream starts to thicken and cling to the whisk—this is your signal to increase speed to medium-high. If the mixture looks grainy, sift more powdered sugar through it and continue whipping. The final consistency should be thick but still pipeable, like soft butter.
Add Flavorings and Adjust Texture
With the mixer still running, add the 1 tbsp Vanilla Extract, 2 tbsp Plant-Based Milk, 0.25 tsp Salt, and 0.5 tsp Lemon Juice. Whip for another 2 minutes until fully combined. For the chocolate variation, add the 1 tbsp Cocoa Powder now and mix until smooth. The lemon juice brightens the nutty flavor while the salt enhances all components.
If the buttercream is too thick, add 1 tsp Plant-Based Milk at a time until it reaches your desired consistency. For a lighter texture, chill the bowl in the refrigerator for 10 minutes before whipping again. The key is balance—thick enough to hold peaks but still spreadable. Taste and adjust seasoning if needed.
Cool and Test for Stability
Transfer the buttercream to a clean bowl and let it cool at room temperature for 15-20 minutes. This allows the flavors to meld and the texture to stabilize. The buttercream should thicken slightly as it cools—if it becomes too firm, re-whip briefly with a splash of warm milk to restore spreadability.
Test the consistency by piping a small amount onto parchment paper. It should hold its shape but still be smooth enough to spread. If it's too soft, chill for another 5 minutes. Properly cooled buttercream will hold peaks for decorating while remaining creamy on the palate. Once ready, use immediately or store covered in the refrigerator for up to 3 days.
Pro Tips For Making Bean Paste Buttercream
- Warm the coconut oil first: Mixing cold coconut oil into powdered sugar is a recipe for lumps—trust me, I’ve scraped them out of my mixer more times than I’d like to admit. Microwave the oil for 10-15 seconds until it’s just liquid (not hot), then let it cool slightly before adding. This keeps the buttercream smooth from the start.
- Use a food thermometer for bean paste: Bean paste is stubborn—if it’s not fully melted, your buttercream will taste grainy and uneven. Heat it in a double boiler or microwave in 20-second bursts, stirring between each, until it hits 160°F (71°C). Overheating turns it bitter, so watch it like a hawk.
- Whisk, don’t pulse, the powdered sugar: I used to rely on my mixer’s pulse function, but that just packs the sugar into clumps. Switch to the whisk attachment (or hand-whisk in batches) to aerate the powdered sugar properly. This lightens the buttercream and prevents a dense, cake-like texture—especially important when working with coconut oil’s natural heaviness.
- Add vanilla last, then chill: Vanilla extract is volatile—adding it early lets the alcohol evaporate, dulling the flavor. Stir it in just before piping, then pop the bowl in the fridge for 20 minutes. The cold stabilizes the coconut oil and sharpens the vanilla’s aroma. (Yes, even if you’re impatient like me.)
Pro cooking tips for perfect results
Whipping Perfection
Use a stand mixer with a whisk attachment for best results—hand mixers struggle with the powdered sugar's volume. Start on low speed to prevent sugar from flying everywhere, then gradually increase to medium-high once the mixture thickens.
I’ve found that KitchenAid stand mixers handle this better than budget models due to their powerful motors. Whip for at least 4 minutes to fully aerate the frosting—this is what gives it that light, fluffy texture. 🌟
Temperature Control
Keep the coconut oil and bean paste mixture between 95°F and 100°F while melting. If it gets too hot, the bean paste can develop a bitter taste. I use a candy thermometer for precision, but a simple kitchen thermometer works too.
For microwaving, use 10-second bursts on medium power, stirring between each burst to avoid overheating. The goal is a smooth, fully melted mixture that’s warm but not hot.
Adjusting Consistency
If your buttercream is too thick after whipping, add plant-based milk in ½ teaspoon increments until it reaches a pipeable consistency. For a lighter texture, chill the bowl in the fridge for 10 minutes before whipping again.
Pro tip: If it’s too soft, place the bowl back in the freezer for 5 minutes to firm up. The ideal consistency should be thick enough to hold peaks when piped but still spreadable on a cake. 💫
Flavor Layering
The vanilla and lemon juice work together to balance the earthy bean paste. For extra depth, add ½ teaspoon of espresso powder to complement the nutty flavors. If you’re making the chocolate variation, mix in the cocoa powder after the frosting has cooled slightly—this prevents clumping.
Taste as you go and adjust seasoning with a pinch of salt if needed. The lemon juice is key for brightness, so don’t skip it unless you prefer a purely sweet profile.
Piping Like a Pro
Use a piping bag fitted with a round tip (like a Wilton 1M) for smooth rosettes or borders. Chill the piping bag in the freezer for 10 minutes before decorating to prevent the frosting from oozing out too quickly.
For stability in warm climates, keep the piping bag in the fridge until ready to use. I like to pipe small test swirls onto parchment paper first to check the consistency before committing to the final cake. 🎂
Storage Secrets
Store leftovers in an airtight container in the fridge for up to 3 weeks. To reuse, let it sit at room temperature for 10 minutes to soften, then re-whip with a splash of warm milk if needed.
For longer storage, freeze in 1-tablespoon portions—thaw in the fridge overnight before using. The frosting keeps its texture well when properly stored, making it perfect for prepping ahead for parties or events. Always bring it to room temperature before piping to avoid cracks in your decorations.
Nutrition facts
Frequently asked questions
Can I substitute peanut butter for bean paste in this recipe?
You can try, but the texture and flavor will differ significantly. Bean paste provides a unique fermented depth and natural sweetness that peanut butter lacks. For a closer substitute, use ½ cup tahini mixed with 1 tbsp maple syrup to mimic the bean paste's richness. The frosting may be slightly denser, so add 1 extra tbsp of plant milk if needed for piping consistency.
Why does my bean paste buttercream separate or look grainy?
This usually happens from one of three issues: overheating the bean paste, not whipping long enough, or using lumpy powdered sugar. First, ensure your bean paste is melted smoothly (never hotter than 100°F). Then whip for at least 4 minutes on medium-high speed. Sift the powdered sugar through a fine-mesh sieve before adding. If graininess persists, strain the finished frosting through a fine-mesh sieve for a silky texture.
How do I make this frosting firmer for warm climates?
For tropical climates, chill the buttercream in the fridge for 30 minutes before using. To prevent melting, add 1 extra tbsp of coconut oil (chilled in the freezer) and reduce plant milk by 1 tsp. Store piping bags in the freezer for 10 minutes before decorating. For extra stability, pipe decorations in small batches and return unused portions to the fridge immediately. This frosting holds up well to 80°F when properly chilled.
Can I color this buttercream with food dye?
Use gel food coloring for vibrant hues without altering the texture. Since bean paste buttercream is naturally nutty, bright colors like pink or blue will stand out beautifully. Add color gradually while whipping to achieve even distribution. For pastel shades, reduce the amount of dye by half. Avoid liquid food coloring as it can make the frosting too runny. Test colors on a small batch first to confirm vibrancy before decorating your final cake.
What are the best desserts to use this frosting on?
This versatile frosting works beautifully on layer cakes, cupcakes, cookies, and even savory pastries like manjū or mochi. For cakes, it holds peaks perfectly for rosettes and borders. Try filling macarons or éclairs with this rich filling. The nutty flavor pairs especially well with citrus glaze or chocolate ganache. For cookies, pipe swirls onto dough before baking for a marbled effect. The frosting's stability makes it ideal for warm-weather events where traditional buttercream might melt.