Beat together the vegan butter with the shortening for 1 minute.
Add the sifted powdered sugar slowly, 2 tablespoons coffee creamer and vanilla. Beat for an additional 2 minutes. Add another tablespoon or 2 of the coffee creamer if needed. Beat the buttercream until light and fluffy.
Place in piping bag with large star tip and frost fully cooled cupcakes or cake. Best enjoyed within 1-2 days.