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.
The “butter” is the key to flavor, so be sure to pick one you really like. We prefer to use buttery sticks in this 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.
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.
- 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
- 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.
- Sift in the powdered sugar, 1 cup at a time, and beat on low speed to incorporate it.
- 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.
- 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.