This dairy free buttercream frosting is so delicious and just right for topping cupcakes and cakes! Smooth, creamy, and very decadent, this recipe is sure to be a favorite!
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 dairy free buttercream 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 or coffee cake.
Which dairy substitutes should you use to make dairy free buttercream frosting?
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.
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.
There are a few different choices for vegan buttery spread as well. I prefer to use Earth Balance Soy Free Spread. You could use the baking sticks or the Earth Balance 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.
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Dairy Free Buttercream Frosting.
Smooth, creamy, and decadent, this dairy free buttercream frosting is just right for piping onto cupcakes or spreading on cookies.
Place the vegan buttery spread in a mixing bowl and mix on medium speed until fluffy. Add the vanilla extract.
Sift the 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.
This dairy free buttercream frosting is perfect for spreading on cupcakes, cookies, or cakes. If you have a double layer cake, you will want to double this recipe.
For more information about non-dairy milk or buttery spread, read my guide to dairy substitutes.