Dairy-Free White Chocolate Frosting
 
Prep time
Total time
 
This velvety vanilla topping is made with a delicious base of dairy-free white chocolate. It sets up with a rich consistency that holds up nicely for serving at room temperature.
Author:
Recipe type: Dessert
Cuisine: American
Serves: enough for 18 cupcakes
Ingredients
  • 1 (9-ounce) bag dairy-free white chocolate chips (we use Enjoy Life White Baking Mini Chips)
  • 2½ cups powdered sugar
  • 1 cup shortening (like Spectrum Organic)
  • 1½ teaspoons vanilla extract
  • 1 to 2 tablespoons plain dairy-free milk alternative, at room temperature
Instructions
  1. Melt the white baking chips over a double-boiler, on a counter-top broiler, or in the microwave. If using the microwave, place the white baking chips in a microwave-safe bowl, and heat on high for just 20 seconds. Whisk vigorously, and heat in 10 second intervals if not fully melted. They melt much more quickly than dark or milk chocolate, so be vigilant. Do not overheat them.
  2. Let the melted dairy-free white chocolate cool to room temperature.
  3. In a large mixing bowl, cream the sugar and shortening with a hand mixer or stand mixer. Use a whisk attachment if you have one. Start on low, and speed up as the sugar is incorporated to keep the powdered sugar in the bowl.
  4. Add the cooled, but still melted dairy-free white chocolate and the vanilla to your mixing bowl, and mix until smooth.
  5. With the mixer running, slowly drizzle in the milk alternative, starting with just one tablespoon.
  6. Beat the dairy-free white chocolate frosting on high speed, pausing to scrape down the sides of the bowl with your spatula, until smooth and fluffy, about 5 minutes. Add another tablespoon of milk alternative, as needed, to achieve a soft but pipeable consistency.
  7. If desired, transfer the frosting to a piping bag fitted with a large star tip. Spread or pipe it onto your cake or cupcakes, as desired.
Notes
Cake Note: This frosting makes enough to frost the top and sides of a standard two-layer cake. Use a fruit or lemon curd filling in between the layers for delicious contrast. Alternatively, it makes enough to frost a 9x13-inch sheet-style cake or the top and middle of a two-layer cake.
Nutrition Information
Serving size: about ¼ cup Calories: 248 Fat: 16g Saturated fat: 7.3g Carbohydrates: 25.8g Sugar: 25.4g Sodium: 14mg Fiber: 0g Protein: .9g
Recipe by Go Dairy Free at https://godairyfree.org/recipes/dairy-free-white-chocolate-frosting