Dairy Free “Buttercream” Frosting is so simple to make!
You simply need a little fat, a splash or two of dairy-free milk, a few drops of vanilla extract and a lot of confectioners’ sugar.
Healthy? No! Delicious Dairy Free “Buttercream” Frosting? Yes! ;)
And when applied to the occasional cupcake, it can be a wonderful thing!
This recipe is adapted from the Wilton Buttercream Icing recipe.
- 1/2 cup coconut oil, softened (room temperature)
- 1/2 cup dairy-free butter substitute, softened (like Earth Balance; I use soy-free.)
- 2 teaspoons pure vanilla extract
- 4 cups sifted confectioners’ sugar
- 2-4 Tablespoons dairy-free milk of choice (I use unsweetened coconut milk.)
- In your stand mixer (or with a hand mixer), whip coconut oil and butter substitute together until smooth and creamy.
- Add vanilla extract and confectioners’ sugar, one cup at a time, mixing in between each addition.
- Add milk, a little at a time, using less for thicker frosting and more for a thinner frosting. Whip after each addition until desired consistency is achieved.
- Store in airtight container in the fridge up to 1 week, or freeze for up to 1 month. Thaw at room temperature to use (do not microwave frosting).
- Color as desired with natural or gluten-free gel food safe colors.
Thought you’d like to know…
- For substitutions please see Ingredient Substitutions for Gluten Free Gigi’s Recipes.
Enjoy all the gluten-free recipes I have for you in my Gluten-Free Recipe Index!
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