A frosting recipe without milk, is it possible? Does it taste good? Can it be a fluffy frosting? Yes, yes, and yes my friends. Today I want to show you how to use a delicious dairy-free buttercream frosting that will pair well with your sugar cookies, vegan cakes, and even a sheet cake. It’s important to me that you know the potential free-from has, hence cake, because CAKE 🙂
Today’s silky frosting recipe is not only dairy free, but it’s a vegan recipe that’s top 9 allergy free.
Watch the Episode
You can watch me decorate a beautiful gluten free, dairy free, top 9 allergy free cake using my go-to recipe for frosting that I’m sharing below. For more episodes of Dang! That’s Delicious, check out my Youtube channel.
What I’ll be using today:
- Ultra Low Sugar Free-From Chocolate Cake Layers (8-inch cake rounds)
- Cherry Dairy-Free Buttercream Frosting
- Orange Dairy-Free Buttercream Frosting
- Strawberry Dairy-Free Buttercream Frosting
- Vanilla Dairy-Free Buttercream Frosting
Get all the recipes in my gluten free, top 9 free cookbook!
Ingredients For Your Easy Dairy & Milk Free Frosting
- 112g Dairy Free Butter, room temperature (4 ounces)
- 680g Organic Powdered Sugar (24 ounces, sometimes called confectioners’ sugar or icing sugar)
- 2 tsp Organic Vanilla Extract
- 1/2 tsp Sea Salt
- 4 – 5 TBSP Water, room temperature (start with 4 TBSP)
Tools to Make Milk Free & Vegan Frosting
- Large Mixing Bowl or Stand Mixer Bowl
- Paddle Attachment
- Flexible Spatula (don’t use a wooden spoon as it will be much harder to scrape down the bowl)
- Measuring Spoons
How to Make Your Easy Dairy Free Frosting
Place your diary free butter into the bowl of a stand mixer or large bowl (if you’ll be using an electric mixer), along with your sea salt. Use a paddle attachment to whip. This helps fluff up the frosting by adding air into the dairy free butter. Whip on medium speed for 1-2 minutes. It’s important to use the paddle attachment, not the whisk attachment, as the latter won’t whip up the ingredients properly.
Next add the vanilla, powdered sugar, and 3 Tablespoons of water to start. Turn the mixer back on low speed and mix until a good amount of the sugar is wet (this happens pretty quickly). Increase the speed to medium-high, then whip for 2-3 minutes. Your frosting will start to come together beautifully and look to have a good consistency.
You can add up to another 6 teaspoons (2 Tablespoons) of water as needed. My frosting generally takes 4 Tablespoons of water, but sometimes it’s a little more depending on the weather and state of the dairy free butter. If you add 4 Tablespoons, switch to adding water 1 teaspoon at a time, as it’s easy to add too much liquid and ruin your frosting.
After whipping, scrape down the sides of the bowl, give the frosting a good stir, and whip again for a few moments to ensure all of the ingredients are well incorporated. That’s it! You’re now ready to use your frosting to decorate cakes, cupcakes, cookies, and more.
More Frosting Recipes
Before we look at more recipes, can we just celebrate the fact that butter substitutes have come a long way in the past 20 years and we are able to create things like frosting that are free from dairy products, yet have a perfect texture and taste. It’s easy to see all the negatives when you’re managing a restricted diet, and I think it’s important to look for all the silver linings.
- Top 9 Allergy Free Vegan Chocolate Frosting (made like traditional buttercream frostings)
- Glute Free “Oreo” Buttercream Frosting (I’m told this is a super creamy frosting and tastes amazing)
- Milk Free Spicy Mango Buttercream Frosting
- Mind Blowing Cherry Buttercream Frosting (vegan + top 9 allergy free)
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An Important Note on Water (Getting the Right Consistency)
Always, always, ALWAYS start on the lower end of the required amount of water. Even if you’ve made the free-from frosting a hundred times, still start on the low end. It’s easy to add more. It’s a lot harder to fix a frosting that’s gone runny or has split. Not impossible, but a lot of work that’s avoidable.
Furthermore, temperature affects everything. Making frosting in the summer vs winter time will have small differences. The temperature of your dairy free butter REALLY matters.
This is a practiced skill. Over time, as you make more frosting, you’ll really know what to LOOK for and what to FEEL for. I can even hear when frosting has the right consistency, as it m\gives off a very specific frequency. The more you (and your kids) make frosting, the easier you’ll be able to spot frosting with a good consistency.
If You Plan on Adding Food Coloring
The recipe that I’ve shared is perfect as is, and if you add food coloring, you’ll throw off the ratios. Yes, this dairy-free vanilla frosting is that sensitive to change. However, the good news is that you can use a food coloring, you just have to plan for it.
I only have working experience with liquid, all natural, dye free food colorings. To use them, I only add half the water, then add my food coloring. I mix it in to make sure the color is about where I want it, then I continue to add water (I don’t need the full amount because the color is part of the water amount) until I’ve reached a good consistency.
After you’ve mixed the frosting on high speed, you’ll need to scrape down the edges because some of the coloring agent will be stuck to the bowl. Scrape, mix again, and then you should have a pretty good frosting.
A Few Frosting Tips
This easy recipe transforms simple ingredients into something delicious you’ll want to lick the paddle attachment and spatula. If you have a free-from kiddo, be sure to have them help you make this easy recipe. Not only will they get to SEE the transformation, you’ll be able to teach them how it all works, build their kitchen confidence, and help them work towards kitchen independence.
If you plan to use this frosting for a large project such as a large cake for a birthday party, make sure you make enough frosting. It’s so easy to run out of frosting, especially if you’re going for full coverage rather than a naked cake (aka shabby chic). Been there, done that… more times than I’d like to admit.
To create a richer mouthfeel, use 170g/6 ounces of dairy free butter instead of the 112g/4 ounces. I’ve done this and people go WILD for it.
How to Store Your Dairy-Free Frosting
The great thing about this frosting recipe is that it’s freezer friendly. I usually decorate my cake or cupcakes, then freeze them fully decorated. I know some people like to freeze whole blocks of homemade frosting, but I prefer to freeze the dessert in its finished state.
When I’m in a baking mode and using frosting regularly, I leave finished frosting in an airtight container on the counter. During summer months and hot days, frosting is stored in the fridge (in the airtight container). If you store your frosting in the refrigerator, be sure to allow for a full thaw before using. The worst thing you can do is take cold free-from frosting out of your fridge and add a bit of water to mix it so it’s “softer”. Once it comes up to temperature, it’s going to run like its in a marathon. In a pinch, use a culinary torch to warm up cold frosting before using.
Should you choose to freeze a whole block of frosting, I don’t recommend using a freezer bag when storing your frosting. Whilst it’s disposable, your frosting will stick to the bag, so you’ll lose some. It’s also harder to work with when you’re trying to scoop out frosting to load your piping bag. Instead, use an airtight container that’s also freezer safe.
Cake! Amazing Gluten & Egg Free Recipes
If you’re in need of gluten free, non dairy cake recipes that are also egg free and vegan, boy have I got you covered. These are just some of the many cake recipes I’ve shared online that are all super allergy friendly.
- Tiger Nut Ginger Cake Recipe (tiger nuts are tubers, not tree nuts)
- Apple White Chocolate Sheet Pan Cake Recipe (such an amazing vegan dessert that’s also top 9 allergy free)
- Gluten Free Ube Cake Recipe (purple sweet potato)
- Pineapple & Cherry Upside Down Bundt Cake
- Easy Apple Upside Down Cake Recipe
- Vanilla Cupcake Recipe (birthday cake style)
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Answering Your Milk Free Frosting Questions
Can I use any non-dairy milk to replace the water in this frosting recipe?
Yes, you could use a dairy-free milk in place of the water. I don’t suggest coconut milk since it has a pretty distinct taste, but everything else would work fine (rice milk, soy milk, oat milk, almond milk, etc.)
Can I switch the dairy free butter for palm shortening?
Yes, you can trade the butter in this recipe for palm shortening. However, the taste and texture are going to change as well if you make that swap. It’s not that you won’t like the frosting, but it won’t be a vegan buttercream anymore. It will be more like what’s used on a birthday cake that you purchase in grocery stores like Albertson’s and Lucky.
Can I add cocoa powder to this recipe for a chocolate version?
No, adding cocoa powder will throw off the ratios. If you’d like a chocolate dairy free frosting recipe, check this one out on RAISE. It’s from the award winning bakery I owned and operated for years.
Will coconut oil work in place of the dairy free vegan butter in this recipe?
Yes and no. Will it function? Generally, yes, it can function. Will it taste right? Maybe not. Additionally, when you go from fridge to room temperature with your homemade frosting, it may not function like it did when it was fresh.
Rather than use coconut oil, assuming you don’t have a safe dairy free butter option, use palm shortening or even a vegetable shortening in a pinch.
Will dairy butter work in this recipe?
Yes, dairy butter will be a 1:1 substitute in this recipe. I’d advise using an unsalted butter since there’s salt in this recipe.
Could I use Country Crock Plant Butter in this recipe?
I’m not sure. I’ve never used their product, but I know someone who has, and they’ve told me that the Country Crock Plant Butter behaves like the Earth Balance, so you should be good to go.
Where can I find a good step-by-step tutorial for making non-dairy frosting?
I have two places you can look. The first spot are my Cake Bundles. They’re recipes + video tutorial bundles you can purchase that walk you through everything. The second place is on RAISE. Platinum and Diamond Members have access to the Cake! section which is full of step-by-step tutorials.
Can I use a hand held electric mixer to make this frosting?
Yes, an electric hand mixer will work, as long as it’s got a little power to it. Make sure you make your frosting in a large bowl to prevent making a huge mess.
Will this frosting work in place of royal icing when decorating cookies?
Yes and no. If you manage your expectations, yes, it can work. If you want to use classic cookie decorating techniques including flooding, no, this recipe can’t replace royal icing.
If you’re happy with a thick piped frosting on your cookies, I’d say go for it. I’ve used this type of frosting for cookies, however, when I want something closer to traditional royal icing, I use a glaze like this instead. It’s egg free, dairy free, and top 9 allergy free.
Can I make this non-dairy frosting in a food processor?
No, you can’t use a food processor for this frosting recipe. You’re either going to need a stand mixer or a handheld electric mixer.
Would this vanilla buttercream frosting taste good with chocolate cupcakes and strawberries?
Yes, this frosting pairs well with both chocolate cupcakes and strawberries. When using fresh strawberries, keep in mind that their juices can spread and sometimes cause your frosting to look a bit split.
To prevent this, add fresh strawberries right before serving your cupcakes (if they’ve been cut) or place a whole strawberry on top of the decorated chocolate cupcakes. When the strawberry is still whole, the juices won’t run.
Would cashew milk work in place of the water in this recipe?
Yes, you can use cashew milk in this frosting recipe. Be sure to add it 1 Tablespoon at a time, rather than all at once. Depending on the viscosity of your cashew milk, you may need a little less or a little more when compared to the amount of water I used in the recipe.
Can I save the frosting if I’ve used too much liquid?
Yes and no. First, it depends on how much is too much liquid. If we’re talking a teaspoon, yes, you can save it. If we’re talking 2 Tablespoons, you’re probably out of luck. If you’ve gone too far, the next time you try to make frosting, start with 1 Tablespoon less than what the recipe calls for. Then, add the rest of the water a little bit at a time. This allows you to stop if you’ve reached the right consistency before using all of the water.
There are a few variables that can alter how much water you’d need including the starting temperature of your dairy free butter and the ambient temperature in your home.
If your frosting can be rescued, you’ll add equal parts of powdered sugar and arrowroot until you’ve got a good consistency. I’ve done this a few times, and it works, but you have to be careful because it’s easy to add too much of the dry ingredients and then you’re playing the add a little here and there game. It’s not a fun game…. at all.
Is dairy free margarine the same thing as dairy free butter?
Yes, when you’re in a store or shopping online, technically, they’re all a form of dairy free margarine. Officially, margarine is a butter substitute made from oils or animal fat. In our case, it’s going to be the oil.
If you’re shopping and see terms such as vegan butter, non-dairy butter, vegan buttery spread, or dairy free spread, they all indicate they’re margarine. The names are more about marketing than function.
Does this vanilla buttercream frosting have an oily flavor?
No, this vanilla buttercream frosting doesn’t have an oily flavor. To get an oily flavor, you’d have to use lots of butter, but rest assured, the ratios in this recipe are spot on. I can tell you that this vanilla buttercream frosting has a sweet flavor, so try not use too much frosting when you’re decorating. You always want to create a balance between the frosting and cake layers.
Will one teaspoon vanilla extract work in place of two?
Yes and no. First, one teaspoon vanilla extract won’t bring the same flavor to the table, or cake in this case. Second, it’s part of the liquid ratio to bring the frosting together and form the right consistency.
If you’re all out and a teaspoon is all you have left, yes, you can use it, just be sure to manage your expectations. You may also need to add a bit more water than what I normally use to get to a good consistency.
If I serve this at a birthday party, is it something everyone will enjoy, or should I make a regular version as well?
I can tell you beyond a shadow of any and all doubt that everyone at the birthday party is going to love this buttercream recipe. I owned and operated an award winning free-from bakery and this is actually one of the flagship recipes from the bakery. Customers all over the country have raved about this frosting, so you don’t have anything to worry about.
My only tip: don’t use too much frosting on the desserts you’ll be serving. Not everyone loves super sweet desserts and if you use too much frosting, it will read as too sweet.
What’s the best brand of vanilla extract?
I personally use Singing Dog organic vanilla extract. Not only is it one of the best brands, it’s the only truly corn free brand available. Most vanilla beans in the world are sprayed with corn derivatives as a drying agent, so pretty much all vanilla extract contains corn. I’ve heard good things about a few other brands, but this is hands down my brand of choice.
Can I use cream cheese in place of the butter for a cream cheese frosting?
No, this isn’t a cream cheese frosting recipe. If you’d like to make one, you’ll want to use this recipe for a cream cheese frosting recipe. It’s still a dairy free frosting, but the ratios are different, and that’s the key to success.
