This Dairy-Free Buttercream Frosting is so lusciously creamy and dreamily decadent, you'll want to spread it on everything! This cloud-like wonder is the perfect vegan buttercream frosting recipe for all your cake-decorating dreams. Best of all, it's completely plant-based and requires just 5 simple ingredients you probably already have on hand!
Table of contents
Why This Dairy-Free Buttercream Recipe Works
Ever been on the receiving end of a vegan cupcake that has a tasteless, waxy frosting that coats your tongue like one of those sad little birds after an oil spill? Me too.
Don’t worry, those days are over. My non-dairy frosting is a game-changer! It’s simultaneously light and rich, perfect for eating by the spoonful if you ask me.
Still not convinced? This vegan icing recipe is also:
- Perfect for piping. Thanks to the luscious combination of vegan butter and shortening, this vegan buttercream has a velvety texture that's simply divine. It also holds its shape beautifully, making it my go-to pastry-decorating sidekick.
- Made with only 5 (!!!) ingredients! Chances are, you already have most of what you need on hand to make a batch.
- So quick & easy. My dairy-free vanilla frosting comes together in just 2 simple steps, so you can whip up a batch in no time.
- Versatile & customizable AF! Craving chocolate? Make it a dairy-free chocolate frosting by swapping in some cocoa powder. Or, make vegan cake frosting with a hint of lemon or matcha, so you can pair it with everything from your favorite lemon curd cake to matcha cupcakes. Oh, and don't forget about color-coordinating with your party theme — all it takes is a touch of natural food color to get the perfect hue.
Ingredients & Substitutions
Our star-studded cast for this dairy-free icing recipe includes:
- Vegan butter - The heart of our frosting, giving it a rich, buttery flavor without any dairy.
- Shortening - This helps our frosting maintain its shape, especially when it's time to show off our piping skills.
- Powdered sugar - Also known as "icing sugar" or "confectioner's sugar," this powdery white sweetener contributes to the frosting's fluffy texture and ensures a silky-smooth mouthfeel.
- Fine salt - Just a pinch of seasoning enhances all the other flavors of this butter-free frosting. If you're using unsalted vegan butter, feel free to add a bit (¼ teaspoon) more.
- Vanilla extract - This adds a lovely, warm flavor that makes this vegan cake frosting recipe truly irresistible. You can also substitute equal amounts of vanilla paste, or scrape the seeds out of a 2-inch piece of vanilla bean.
How To Make Dairy-Free Buttercream Frosting
Making a batch of this non-dairy buttercream frosting is as easy as pie mango sorbet. Just:
Step 1: Beat the vegan butter and shortening together until they're creamy, then
Step 2: Gradually add in the powdered sugar and salt, followed by vanilla extract. Keep beating until your dairy-free cupcake frosting is light, fluffy, and ready to grace your baked goods with its divine presence.
Optional Variations
This milk-free frosting is a canvas for your culinary creativity. Feel free to add food coloring for a pop of color, or experiment with different flavors.
Here are a few ideas to get you started:
- Chocolate dairy-free buttercream: Replace ¼ cup of powdered sugar with ¼ cup of sifted cocoa powder.
- Coconut buttercream: Replace up to ½ of the vegan butter with unrefined coconut oil. Add ½ - 1 teaspoon coconut extract in addition to the vanilla.
- Peppermint swirl: Add ½ teaspoon of peppermint extract (or 2 drops of food-grade peppermint essential oil). Separate the flavored frosting into two bowls. Add red food dye to half of the batch until you achieve the color you like. Pipe both the white and red frosting in the same bag to make a pretty, two-toned swirl.
- Lemon buttercream: Add 1-2 teaspoons of lemon zest and 2 tablespoons of lemon juice. Try swapping the vanilla with almond extract for a yummy lemon-nut combo.
Serving Suggestions
My dairy-free buttercream frosting is the perfect addition to pretty much any cake or cupcake you can think of. Here are a few of my favorites:
This milk-free frosting is not just for cakes and cupcakes, though. It's also perfect for
- Filling whoopie pies
- Topping cinnamon rolls
- Making cookie sandwiches
Recipe Success Tips
Here are a few tips to ensure your vegan frosting is a hit:
- Sift your powdered sugar before making the frosting to avoid any lumps.
- Soften your vegan butter to room temperature. Remember, microwaving it might make your dairy-free frosting runny, or worse, separate!
- Use a silicone spatula to scrape the sides and bottom of the bowl while beating the buttercream. This ensures a smooth, even texture that’ll make your treats look like they came from a professional bakery.
- Keep your vegan cake icing in the fridge, as vegan butter tends to melt faster than regular butter.
Storage Directions
- Refrigeration: Dairy-free buttercream needs to be kept in the fridge to make sure it doesn't melt into a puddle! You can store it in an airtight container for up to 2 days. Be sure to bring it to room temperature and re-whip it before frosting.
- Freezing: If freezing the frosting, put it in an airtight container or freezer bag and keep it in the freezer for up to 3 months.
FAQs
There are several great options out there, but some of my favorites include Earth Balance, Melt, and Miyoko's Creamery. They all have a wonderful, buttery flavor that works perfectly in this frosting.
If you're out of vegan butter, don't worry! You can use butter-flavored shortening or either refined or unrefined coconut oil as a butter substitute in this dairy-free frosting recipe. Just keep in mind that unrefined coconut oil will add a slight coconut flavor to your frosting. Also, it should go without saying: if dairy isn’t a problem in your family, regular butter can also be used here!
Yes! This dairy-free cake icing does best under very cool conditions. Vegan butter melts faster than regular dairy butter, so unless it’s chilly in your kitchen, keep your goodies in the fridge until about 15 minutes before serving.
More Creamy, Vegan & Dairy-Free Recipes
And there you have it, my sweet friends! A dairy-free buttercream frosting that's as delightful to make as it is to eat. So go ahead, spread this creamy dream on your favorite treats, and watch the smiles appear. Remember, in my kitchen, there's always room for dessert — especially when it's as sweet and satisfying as whatever frosted masterpiece I'm sure you're gonna bake up.
Until next time, you can come visit me on Instagram, Pinterest, or Facebook for more dairy-free, gluten-free inspiration. Happy baking, and remember to tag @aimadeitforyou in your Insta posts so I can cheer you on!!
Dairy Free Buttercream Frosting
Ingredients
- 1 cup vegan butter softened at room temperature
- ⅓ cup shortening room temperature
- 3 cups powdered sugar
- ¼ teaspoon fine salt
- 1 tablespoon vanilla extract
Instructions
- In the bowl of a stand mixer, beat together the softened butter and shortening for 3 minutes using the paddle attachment.
- Add the powdered sugar 1 cup at a time, beating and scraping the sides and bottom of the bowl with a spatula after each addition.
- Add the salt and vanilla and beat until combined. Use your spatula to work the air bubbles out of the buttercream.
- Keep the buttercream in the fridge if it seems to be getting too soft.
Notes
Storage Directions
- Refrigeration: Dairy-free buttercream needs to be kept in the fridge to make sure it doesn't melt into a puddle! You can store it in an airtight container for up to 2 days. Be sure to bring it to room temperature and re-whip it before frosting.
- Freezing: If freezing the frosting, put it in an airtight container or freezer bag and keep it in the freezer for up to 3 months.
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