Dairy-Free Buttercream Frosting
Prep time
Total time
This is my personal go-to frosting almost any type of cake, and it's a simple sample recipe from my book, Go Dairy Free: The Guide and Cookbook.
Recipe type: Dessert
Cuisine: American
Serves: about 3 cups (more than enough to frost an 8- or 9-inch double-layer cake
  • 1 cup dairy-free buttery sticks or spread, softened (see post above)
  • 1 teaspoon vanilla extract or pure vanilla flavoring
  • 3½ to 4 cups powdered sugar
  • 1 to 4 tablespoons plain or unsweetened dairy-free milk beverage, as needed
  1. Put the buttery spread or sticks in a large mixing bowl. Beat with a hand mixer until creamy, about 2 minutes. Add the vanilla and beat just until combined.
  2. Sift in the powdered sugar, 1 cup at a time, and beat on low speed to incorporate it.
  3. Turn the hand mixer up to medium or high speed and whip the frosting for 2 minutes. Beat in the milk beverage as needed to reach your desired consistency.
  4. Store leftover frosting in an airtight container in the refrigerator for up to 1 week. Beat the chilled frosting with your hand mixer for 30 seconds to soften before using.
Decorator’s Buttercream Optional: Substitute ½ cup organic palm shortening (or your shortening of choice) for ½ cup of the buttery spread or sticks.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-buttercream-frosting