Dairy-Free Buttercream Frosting for the Icing on the Vegan Cake

Yesterday we were talking about frosting on pie pops, and I wanted to make sure you have a deliciously versatile option. This dairy-free buttercream frosting is just like traditional buttercream, but with a couple simple swaps. The recipe is from my book, Go Dairy Free: The Guide and Cookbook, and it’s perfect for topping or filling so many types of desserts.

Dairy-Free Buttercream Frosting for the Icing on the Vegan Cake

Sometimes, it’s hard to find that perfect frosting, but this recipe is it. It includes very simple ingredients and I have some guidance to ensure delicious results.

It’s easy to forget that quality really matters in a recipe with so few ingredients. In this case, the “butter” is key, so be sure to pick one with a flavor that you really like.

We prefer to use buttery sticks in this dairy-free buttercream frosting recipe rather than buttery spread, as it tends to be firmer. The buttery sticks are usually sold next to the buttery spreads, and are made by a few companies. Or, you can use the Bakeable Butter Recipe in my cookbook, Go Dairy Free 2nd Edition.

For a firmer, decorator’s frosting, cutting in some shortening (your choice of type), helps too stabilize the mixture without overwhelming the flavor.

And because dairy-free “butter” can be soften more quickly than dairy butter, it’s important to add the liquid near the end of whipping, and only as needed. This helps to prevent turning  your dairy-free buttercream frosting into a runny icing!

Special Diet Notes: Dairy-Free Buttercream Frosting

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, optionally nut-free, peanut-free, optionally soy-free, vegan, and vegetarian.

4.0 from 1 reviews

Dairy-Free Buttercream Frosting

 

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Prep time

7 mins

Total time

7 mins

 

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.

Author: Alisa Fleming

Recipe type: Dessert

Cuisine: American

Serves: about 3 cups (more than enough to frost an 8- or 9-inch double-layer cake

Ingredients

• 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

Instructions

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.

Notes

Decorator’s Buttercream Optional: Substitute ½ cup organic palm shortening (or your shortening of choice) for ½ cup of the buttery spread or sticks.

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