If you’re dairy-free like I am, a great tasting frosting may seem impossible. This Dairy-Free Buttercream Frosting is so simple to make and tastes delicious. It works for spreading or for piping and no one will miss the butter, I promise.
To make a great buttercream, you need some basic ingredients: fat, milk, vanilla extract and confectioners’ sugar. Healthy? Not at all! Delicious? Yes! And perfect for when you need a frosting, and let’s face it, that time will arrive at some point.
This recipe is adapted from the Wilton Buttercream Icing recipe.
Dairy-Free Buttercream Frosting
- 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.