Why I love this dairy free frosting
Let’s talk about frosting for a minute. I know it seems like it should be full of dairy products, and it can be, but this one thing that’s super easy to make dairy free.
In fact, most store bought frostings are already dairy free because they rely on vegetable or palm shortening for their fats.
But, I wanted to give you a full run down on how to make frosting without butter in case you need it.
Here’s what you’ll need to make it
Equipment
- Large mixing bowl
- Measuring cups
- Measuring spoons
- Hand mixer or stand mixer
- Piping bag and tips, optional
Ingredients
When it comes to frosting, you basically need 3 things. Sugar, fat and liquid. Of course, we often add things like vanilla extract or cocoa powder to flavor the frosting, but basically that’s all it is – and that’s why it tastes so good.
- Sugar – Sugar is definitely dairy free – although it might not be vegan – so we just need to replace the fats here. Thankfully it’s super easy.
- Fat – I usually opt for vegetable shortening, but occasionally, I’ll use dairy free butter. You can also substitute coconut oil, but it will never be my first choice because it’s so temperature sensitive.
- Liquid – Typically you will want to use your favorite dairy free milk, but you can also use coconut cream, vegan sour cream, or vegan yogurt. You can even use water.
How to make vegan frosting
Beat the wet ingredients. In a large bowl, beat the shortening, liquid of choice, and vanilla extract until smooth and fluffy.
Add the dry ingredients. Add a pinch of salt and the powdered sugar, about 1 cup at a time, and mix until each addition has been full incorporated.
Dairy free frosting variations
To make funfetti frosting (like the one pictured here), gently mix in some rainbow sprinkles at the end.
To make chocolate frosting, add 1/4 cup of cocoa powder with the wet ingredients and decrease the powdered sugar amount by the same amount.
To make strawberry frosting, substitute 1/4 cup strawberry puree or strawberry jam for the liquid.
FAQS and tips for making dairy free frosting
Vegan icing is typically made from vegetable shortening or vegan butter, mixed with powdered organic sugar and flavorings, like vanilla extract or cocoa powder.
If your frosting is too thin, you can mix in extra powdered sugar until you reach the consistency you are after. Another option is to chill the frosting until it the fats solidify, but this will only be a temporary fix.
Not necessarily. While many store bought frosting is dairy free (always check your labels), homemade frostings tend to be made with butter or cream cheese, so they won’t be dairy free.
This recipe would be great with:
More recipes with frosting you’ll love:
- Mexican chocolate cupcakes
- Coffee cupcakes
- Apple cupcakes
- Raspberry cupcakes
Dairy Free Frosting
Ingredients
- 1 cup vegetable shortening, or vegan butter
- 2 – 4 tablespoons liquid of choice*
- 2 teaspoons vanilla extract
- 1/4 teaspoon coarse salt
- 4 – 5 cups powdered sugar
- 3 – 4 tablespoons rainbow sprinkles, optional
Instructions
- In a large bowl, beat the shortening, dairy free milk or yogurt, and vanilla extract until smooth and fluffy.
- Add salt and powdered sugar, about 1 cup at a time, and mix until each addition has been fully incorporated.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
hi, the recipe says 2 – 4 tablespoons liquid of choice* if using almond milk how much should I use? I am afraid to make it too liquid by putting too much milk, would really appreciate your help.
You should start with 2 tablespoons of liquid, the liquid you chose being almond milk. Add 2 tablespoons of almond milk and see how the texture is, adding another tablespoon at a time until you reach your desired consistency. Hopefully that helps.
Am I able to use water instead of milks?
Yes. If you don’t have milks, you can do water or other liquid.
sorry for the dumb question but do you melt your butter or just soft butter?
Just room temperature, softened butter is what you will need.
Hi, is it possible to add erythritol instead of sugar, so it would be sugar free?
I have not personally used erythritol, but I did find this online if you want to try it. https://www.spatuladesserts.com/substitute-for-powdered-sugar/#:~:text=Swerve%20confectioners%20is%20a%20well,level%20of%20sweetness%20and%20taste. Let me know how it goes if you try it!
Hi
Just wondering what is 3-4 tablespoons of rainbow ? Wasn’t able to find rainbows in my local grocery store. Unsure how to get the rainbows harvested. Please I need to know
Rainbow sprinkles! Sorry about that. The word sprinkles must have gotten deleted. I will update the recipe to fix that. Thanks!
Hi. I’m vegetarian and am starting to bake more, van you tell me which sugar you use. Most of the sugar I found is so brown it turns everything tan but your icing looks a decent white, what sugar do you use?
I normally use C&H or Domino sugar!
We made this with vegan margarine and almond milk, using 8 cups of icing sugar. The result was perfection! My kids both agreed it tasted better than Betty Crocker premade icing from a can, which I admit I have been known to buy from time to time.
Good evening, I will be making cupcakes for my daughters birthday party, but i need the frosting to be green. I do not want to use food colouring. what can I use to make green vegan frosting
I honestly don’t know. You will have to search the internet for that information.