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    You are at:Home»Dairy-Free Recipes»Alisa's Favorite Dairy-Free Recipes»Spiced Buttercream Frosting

    Spiced Buttercream Frosting

    35
    By Alisa Fleming on November 16, 2016 Alisa's Favorite Dairy-Free Recipes, Dairy Free Desserts, Dairy-Free Recipes, Kids Can Cook, Sarah's Recipes

    This recipe for dairy-free spiced buttercream frosting was created by Sarah for the Frosted Pumpkin Bars that she and her daughter Katherine created for our Kids Can Cook section. It was tested numerous times to get just the right spice and creamy ratios. But even in the end, Sarah waffled on the salt amount. So frosting lover that I am, I decided to give it just one more outsider taste test for her. And I couldn’t resist taking some pictures of this dreamy topper while I was at it.

    Dairy-Free Spiced Buttercream Frosting Recipe (vegan and allergy-friendly, too!)

    Alisa’s Testing Notes: Spiced Buttercream Frosting

    Making Spiced Dairy-Free Buttercream with my Favorite Spices (Vegan Recipe!)This dairy-free, vegan and allergy-friendly spiced buttercream frosting may seem a little stiff at first. But keep mixing. A minute in and it begins to whip up like a dream.

    As for the salt levels in this spiced buttercream frosting, I found that Sarah was right with both amounts! See my note in her recipe below for guidance on how much to use.

    When Sarah’s young son first ate one of their pumpkin bars, he said the frosting is what makes it *really* good. I have to agree with him the flavor is AMAZING! The spice notes are ever-present (I used Simply Organic Spices – see more great dairy-free recipes here), but they mellow and meld as the mixture is allowed to rest. It’s fantastic for cakes, cupcakes, bars or even cookies. The latter is how I enjoyed it as shown in the recipe picture below.

    Dairy-Free Spiced Buttercream Frosting Recipe (vegan and allergy-friendly, too!)

    Special Diet Notes: Spiced Buttercream Frosting

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

    5.0 from 3 reviews
    Spiced Buttercream Frosting
     
    Print
    Prep time
    10 mins
    Total time
    10 mins
     
    Author: Sarah Hatfield
    Serves: 1½ cups
    Ingredients
    • ¾ cup dairy-free buttery spread or sticks (such as Earth Balance or Smart Balance)
    • ¼ cup palm shortening (such as Nutiva or Spectrum)
    • 2 cups powdered sugar
    • 1 teaspoon vanilla extract
    • 1 teaspoon unsweetened dairy-free milk beverage
    • 1 teaspoon ground cinnamon
    • ¼ teaspoon ground allspice
    • ¼ teaspoon ground nutmeg
    • ⅛ teaspoon salt (see note below)
    Instructions
    1. Add the buttery spread and shortening to a mixing bowl, and mix them together with a stand mixer or with hand mixer.
    2. Add the powdered sugar and mix until smooth and creamy.
    3. Add the vanilla, milk beverage, spices and salt, and mix until the ingredients are fully incorporated and the frosting is smooth and creamy.
    4. Use immediately or store covered in the refrigerator for up to a week. It will set up when chilled. Just let it come to room temperature for a few minutes, then whip it again with a hand mixer.
    Notes
    Alisa's Notes:
    I tested this spiced buttercream frosting recipe with Earth Balance Soy-Free Buttery Sticks, Nutiva Shortening, So Delicious Unsweetened Coconut Milk Beverage, and Simply Organic Spices.
    Sarah waffled on whether the salt should be ⅛ teaspoon or ¼ teaspoon since her son liked the greater amount. If serving immediately, I would definitely do just ⅛ teaspoon. If you are making this frosting ahead, and you like a little more flavor contrast and depth, you can up the salt to a scant ¼ teaspoon. The salt will have more time to meld and enhance the spices in this case.
    3.5.3208
    Dairy-Free Spiced Buttercream Frosting Recipe (vegan and allergy-friendly, too!)

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    35 Comments

    1. Maddie on October 3, 2021 12:15 pm

      I absolutely enjoyed this recipe. I used it in a Vegan Gluten free Pumpkin whoopie pie recipe. Delish.
      Thank you so much

      Reply
      • Alisa Fleming on October 4, 2021 10:13 am

        That sounds delicious! Thank you for the feedback Maddie!

        Reply
    2. Lauren on December 13, 2017 1:03 pm

      It’s a really good recipe without the spices as well for plain buttercream frosting!!

      Reply
      • Alisa Fleming on December 13, 2017 1:06 pm

        That’s fabulous! Thank you for sharing this Lauren.

        Reply
        • dani on June 27, 2020 9:16 pm

          Hii, I know this was so long ago, but what temperature did you cream the butter at please 🙂

          Reply
          • Alisa Fleming on June 28, 2020 11:13 am

            Never fear, recipes don’t get dated 🙂 I don’t usually let the buttery sticks soften first, but that’s typically because I forget.

            Reply
    3. Kolyssa on May 12, 2017 6:08 pm

      When using the Earth Balance buttery sticks in frosting, can the frosted cupcakes then sit in a container at room temp for 24 hours before being served? Or should it be refrigerated?

      Reply
      • Alisa Fleming on May 12, 2017 7:46 pm

        Hi Kolyssa, like most frosting (dairy or dairy-free), it is best to keep it refrigerated and frost on the same day. If you were making a frosting without added moisture (like organic palm shortening-based with no liquid added) it would keep without refrigeration.

        Reply
        • Kolyssa on May 12, 2017 8:48 pm

          Thank you. I made some frosting with the EB buttery stick, coconut oil and powdered sugar. I understand it would be better to serve it fresh, but if we ate them after 24 hours of room temperature, would it be a higher risk of food poisoning? I’m not sure how the EB sticks work since I usually work with butter.

          Reply
          • Alisa Fleming on May 12, 2017 10:00 pm

            Hi Kolyssa, I’m really not an expert on food poisoning and couldn’t speak on behalf of Earth Balance. Maybe they have that info on their website? EB isn’t shelf-stable, so as far as I know, it should be refrigerated.

            Reply
    4. LINDA SHARMA on December 22, 2016 7:59 am

      Can I use something other than palm shortening ? I have never seen it in stores in my area .

      Reply
      • Alisa Fleming on December 22, 2016 3:05 pm

        You can use another shortening Linda. Palm shortening includes brands like Spectrum and Nutiva. They’re sold in both natural food stores and conventional grocers, but are sometimes on the higher shelves in conventional grocers.

        Reply
    5. Heather Kinnaird on December 12, 2016 8:50 am

      I’m not a huge frosting fan, but I am a sucker for all things spiced, and this one looks so perfectly cremay I may just have to give it a try

      Reply
    6. Sharon @ Nut Free Wok on December 4, 2016 7:15 pm

      Mmm, I love your tip about how much salt to add and why. That totally makes sense!! And great to know that Simply Organic is a trusted brand!

      Reply
    7. Amanda on December 2, 2016 2:37 pm

      This frosting is beautiful! I love having a dairy free option. Aren’t cakes and cookies just the vehicle to get the frosting to our mouths? A bit classier than eating it with a spoon!

      Reply
      • Alisa Fleming on December 7, 2016 7:26 am

        They soooo are Amanda! I use graham crackers sometimes as the delivery system 🙂

        Reply
    8. Sarah on December 1, 2016 8:52 pm

      I’m not a huge frosting person but this looks good!!

      Reply
    9. Sharon @What The Fork on December 1, 2016 4:47 pm

      This is really great to have! My daughter is dairy-free and this would be perfect for her next birthday cake!

      Reply
    10. Kim on December 1, 2016 9:53 am

      Where are you finding the butter sticks? Nobody in our area carries them.

      Reply
      • Alisa Fleming on December 1, 2016 10:27 am

        I find them at Whole Foods, Natural Grocers, and our local coop. At the mainstream grocers, I mainly see the buttery spreads. Those should work, but will be softer at room temperature.

        Reply
    11. Cricket Plunkett on November 30, 2016 5:06 pm

      This frosting looks so creamy and delicious, I can’t believe it’s dairy free! You never cease to amaze me!

      Reply
      • Alisa Fleming on December 1, 2016 10:27 am

        Thanks Cricket!

        Reply
    12. Chrystal @ Gluten-Free Palate on November 30, 2016 1:30 pm

      Oh my word. I must put this on everything – scones, cupcakes, cinnamon rolls. Yum!

      Reply
      • Alisa Fleming on December 1, 2016 10:28 am

        Agreed, frosting definitely isn’t just for cake!

        Reply
    13. Elizabeth DiBurro on November 30, 2016 7:16 am

      I love the idea of using both the DF buttery sticks and the palm shortening. I always use just one of the other. I bet it gives it a better flavor and consistency. Thanks for the recipe.

      Reply
      • Alisa Fleming on November 30, 2016 7:18 am

        It definitely does help with the structure and I think the flavor does benefit, too!

        Reply
    14. Rebecca @ Strength and Sunshine on November 30, 2016 3:27 am

      I spy some great uses for this one! Who doesn’t love some good homemade frosting?

      Reply
      • Alisa Fleming on November 30, 2016 7:20 am

        Seriously! It’s really versatile, and I’m a frosting addict – no need for cake!

        Reply
    15. Nicole Danielli on November 23, 2016 8:38 am

      Can you substitute something for the shortening? I don’t think I’ll find that at my grocery store

      Reply
      • Alisa Fleming on November 23, 2016 9:07 am

        You can use all buttery spread Nicole, but it will be softer and not have quite the same structure. The flavor will also be a little more pronounced, so I would use the lesser amount of salt and make sure you use a dairy-free “butter” that you really like. I recommend the buttery sticks, particularly if you aren’t using shortening, as they’re firmer than the buttery spreads.

        Reply
    16. Pingback: Dairy-Free Buttery Pie Crust Recipe + Cinnamon Roll Pinwheels

    17. Asahid TehYung Channel on November 16, 2016 7:08 pm

      This frosting looks very good. I will definitely try …

      Reply
    18. Sarah Hatfield on November 16, 2016 11:35 am

      So glad you liked it! 🙂

      Reply
      • Alisa Fleming on November 19, 2016 11:23 am

        What’s not to like?!

        Reply
    19. Pingback: Frosted Pumpkin Bars with Spiced Buttercream (Dairy-Free Recipe)

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