This dairy free buttercream frosting is so delicious and just right for topping cupcakes and cakes! Smooth, creamy, and very decadent, this vanilla icing is sure to be a favorite. Try this foolproof recipe today!
Is there anything better than a cupcake with homemade frosting?
If you have a dairy allergy, you might wonder if it’s even possible to make a delicious dairy free buttercream frosting, but it’s actually very easy to make with just a few ingredients.
And once you have the basic recipe for this frosting, you can modify it to fit your needs. You can add a little lemon zest for a citrus frosting, or make a rainbow of colors with your favorite food coloring. You can add cocoa powder for a decadent chocolate buttercream, or use more liquid to make a glaze for muffins, coffee cake, or any dessert.
This dairy free buttercream frosting is perfect for spreading on cupcakes, cookies, or cake. If you have a double layer cake, you will want to double this recipe.
Ingredient Notes
- Non-Dairy Milk – When you choose a non-dairy milk to use in your dairy free frosting, you’ll want to stick to neutral tasting milk – something very plain like unsweetened coconut milk is a good choice. You can use any milk that works for your diet, but just note that if you use something like hemp milk, it will impart a stronger flavor to the frosting. For more information about non-dairy milk or buttery spread, read my guide to dairy substitutes.
- Another Option: Water – If there aren’t any non-dairy milks that work for your diet, you can use water, but the icing will be a little less creamy.
- Vegan Buttery Spread – I prefer to use Earth Balance Soy Free Spread. You could use the baking sticks or their Original Spread. If Earth Balance doesn’t work for your diet, there are a couple of other options. You can try Melt spread, or even Smart Balance, which can be found in most grocery store chains. All of these spreads have a buttery flavor and a similar texture to butter. As always, read the labels and call the company to make sure a product is safe for you. You could also try palm shortening – that should work well.
- Powdered Sugar – We like Wholesome Sweeteners Powdered Sugar. Any brand of powdered sugar should work well in this recipe.
- Vanilla Extract – This adds a nice vanilla flavor to the icing, but if you don’t have it on hand, you can leave it out.
Special Equipment
- Mixer – A stand mixer or a hand-held mixer is necessary for mixing the frosting and getting a good, smooth consistency.
- Offset Spatula – If you are planning to frost a cake, an offset spatula is a good tool to help the frosting go on smoothly.
- Piping Bag and Tips – If you are going to pipe the frosting on, disposable piping bags and metal tips in a variety of styles are helpful tools to have. I used a Wilton 1M tip to frost the cupcakes pictured here.
Step by Step Instructions
- Place the vegan buttery spread and a ½ cup of powdered sugar in a mixing bowl and mix until fluffy. Add the vanilla extract.
- Continue to add the remaining powdered sugar, alternating with the non-dairy milk, mixing between each addition, until you get the consistency you desire.
- If you are going to pipe the frosting on, spoon into a piping bag that is fitted with the tip you want to use. I like the Wilton 1M tip for cupcakes.
- Pipe the frosting on each cupcake, or spread it on a cake.
- Enjoy!
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Watch the video below to see how easy it is to make perfect dairy free frosting:
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Recipe
The Very Best Dairy Free Buttercream Frosting.
Ingredients
- 5 Tablespoons vegan buttery spread
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- 3 Tablespoons non-dairy milk You can also use water if there isn't a safe milk for you.
Instructions
- Place the vegan buttery spread and a ½ cup of the powdered sugar in a mixing bowl and mix on medium speed until fluffy. Add the vanilla extract.
- Sift the remaining powdered sugar in a little at a time, alternating with drizzling in a little bit of the non-dairy milk. Continue to do this until all the sugar is incorporated and the frosting is a smooth, creamy, consistency.
- If the frosting gets too thick, add a little more non-dairy milk. If it gets too runny, add more powdered sugar.
- Spread the frosting on your cake or cupcakes with an offset spatula, or pipe it on using a decorating bag and an icing tip.
Notes
Nutrition
Nancy
Does it hold up in humid weather? I sell at outdoor markets in Florida.
Kelly Roenicke
I have never tried to keep any dessert with this frosting outside in hot and humid weather, so I don’t know! Sorry about that.
Natasha Tipps
This was my first time making dairy free frosting and it was DELICIOUS! Even the most picky eater in my family liked it. I used Country Crock plant based butter with Avocado Oil, organic powdered sugar (I read that tapioca starch works better for frosting), soy milk and ground vanilla powder. I added a little extra soy milk to get the consistency I wanted. I made 2 batches for a 2 layer 9” cake, pulled some aside and added blue gel food coloring to the smaller amount to make “ocean frosting” for a shark cake. It went swimmingly! The ground vanilla gave the frosting a vanilla bean look which also gave a “sandy” appearance and the gel food coloring didn’t alter the consistency of the frosting.
Kelly Roenicke
I’m so glad to hear that you loved it! Thank you so much for letting me know!
Kelly Roenicke
That sounds like an amazing birthday cake!
D
This frosting is so good! I have made it with my children and it’s very easy to work with.
Sarah Meyer
Fantastic!
Micheline Halder
This blog about Dairy Free Buttercream Frosting. helps me a lot in my diet.
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Cindy Bryant
Can I substitute your sugar option with this version Swerve Sweetener, Confectioners? It appears to be Keto friendly, and best for the glycemic index. Please let me know. I’m trying to do a gluten-free, vegan, keto friendly buttercream for a cake.
Kelly Roenicke
I have never tried that, so I don’t know!
Anna Barrier
I want to freeze frosted cupcake for upcoming birthday parties as my daughter has dairy and gluten allergy. Does this frosting freeze well?
Adrienne
I am using the smart balance stick butter, should it be soft/room temperature or is cold fine? I just want to make sure it is the correct consistency. I am also using canned coconut milk if that makes a difference for the butter temperature. Thanks so much for the recipe! My son has terrible gluten and dairy allergies. It’s very difficult to find cake or frosting recipes that aren’t super complicated with 500 ingredients that cost a car payment to make! 😊
Kelly Roenicke
I would let it soften slightly. The sticks are a little firmer than the spread.
Adéla Málková
Hey there, nice to know I am not alone in this non-diary baking and cooking. I made about a dozen birthday cakes and all sorts of baked treats during the last 18months and there are many many ways. I am from Czech so I wanted to find some variation for buttercream as you know it. We make birthday cake cream / frosting from vanilla pudding, butter and sugar by the way ;)
Kim
I made the recipe but it came out grainy almost felt like Almod for was added. How do I fix this??
Kelly Roenicke
What brand of confectioner’s sugar did you use? I have never had that issue.
Kate
Can you please tell me ASAP if your dairy free buttercream frosting will hold up in warm to hot outdoor temps for a few hours, and will be in shade. We are trying to pipe decorative flowers with a gluten and dairy free option on cupcakes without the flowers melting. We have found that even with doing coconut milk, the frosting melts so we are looking into other milk options. It is for my Wedding in July, and my friend and I are experimenting again this Thursday so that it doesn’t get put off at last minute.. Will your recipe be ok to to do this? I am needing to know before this Thursday, please. Thank you so much for any help and suggestions.
Sincerely,
Kate
Kelly Roenicke
I would try making it with water instead of dairy free milk. I have done that in a pinch, and it results in a firmer frosting. You could also try using vegan shortening to see if that would help! Congratulations on your upcoming wedding!
Kathy
Do leftover cupcakes need to be refrigerated?
Kelly Roenicke
It depends how long you are going to keep them. I think they would be fine sitting out for a day, but beyond that you should refrigerate them.
Victoria
What type of milk substitute milk would you recommend using?
Kay
Love this icing! I use this recipe all the time for cupcakes for my grandkids. Great taste and so easy to make.
Kelly Roenicke
So happy to hear that! :)
Eileen
Hi Kelly!
Thanks for this fab recipe. I’m an expat living in the U.K. . The dairy free butter is called PURE it is like Balance in USA. I did half of the recipe for my cake. All went well except I find it a bit grainy?! Is this because we are not using butter? My husband is dairy free so this recipe is spot on! Thank You sooo much. Icing was yum.
I am refrigerating and then ice the cake.
Elizabeth Wylie
Hi, do you think doubling this recipe would ice two 8″ round cakes? Thanks!
Kelly Roenicke
Yes, that will work!
Elizabeth
Ok great! Thank you
Juanita Barnes
Can this be frozen for later use?
Kelly Roenicke
I don’t think so, I believe the texture would change.
Becca
Does this hold up well sitting out for birthday party?
Kelly Roenicke
Yes it does!
Cindy
This frosting looks amazingly good. I really must try making it this weekend. Thanks for the recipe.
Kelly Roenicke
Thank you!
Ana
“Mix until fluffy”. How long us that?
I made frosting for the first time on Sunday and I was so not sure what this “fluffy” meant. A cup of buttery spread abd I thought it was fluffy in a couple minutes. My husband didn’t agree to it. I checked some videos online that said “around 8 minutes”.
Can you help me get to the right “fluffy (ness)”?
Kelly Roenicke
I would say a couple of minutes at most!