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Vanilla Buttercream Frosting Dairy-Free

 

At Milk Allergy Mom, our most popular posts of all time are our cake recipes.

So it’s only fitting that we share some frosting recipes to go with them! 

We love this homemade, dairy-free vanilla buttercream recipe for our chocolate cake especially. 

It’s also perfect for vanilla sprinkle confetti cake.

Or use vanilla frosting on our homemade Oreo brownies

Now that’s a big crowd-pleaser!

This dairy-free butter cream recipe also works well for those with soy allergy. 

Just make sure your dairy-free butter and the other ingredients are soy-free.

My niece is soy-free, dairy-free, and egg-free.

And she never misses out on birthday cake because Aunt Jamie loves spoiling her with safe cake and frosting. 

Not making cake but still want to try this frosting?

Try dipping graham crackers or make cookie sandwiches with this frosting.

Or eat it by the spoonful. No judging here!

See the buttercream frosting recipe below.

Buttercream Frosting Dairy Free

VANILLA BUTTERCREAM FROSTING 

This will cover 12 cupcakes or a 9×9″ cake.

Double for 24 cupcakes or a double-layer cake.

This can easily be made with dairy-free butter that’s also soy-free. 

INGREDIENTS

1/4 cup dairy-free butter
1/4 cup shortening or solid coconut oil 
1 and 3/4 cup powdered sugar
1 teaspoon vanilla extract
1 to 3 teaspoons dairy-free milk (if needed)
dash of salt if butter is unsalted (if needed)

Add milk one teaspoon at a time until you reach desired consistency, optional. 

DIRECTIONS

Cream dairy-free butter and shortening or coconut oil well with a mixer.

Slowly add in powdered sugar, scraping frosting off the sides of the bowl with a spatula.

Add in vanilla extract until fully combined. 

OPTIONAL: Add in salt if you used unsalted butter and combine well. 

OPTIONAL: Add in dairy-free milk if desired, 1 teaspoon at a time, until you reach desired consistency.

Whip frosting for 5-10 minutes on medium speed to get it light and fluffy. 

Put frosting in fridge to chill before frosting your dessert, if it’s too runny at first. 

Once frosting is desired consistency, frost your cake.

Store any leftover frosting in the refrigerator for up to a week. 

If using coconut oil, you may want to store leftover cake in the refrigerator so the frosting doesn’t melt. 

Coconut oil changes from solid to liquid depending on the room temperature. Even fancy bakeries refrigerate their frosted pastries when using coconut oil. 

Hope you love our simple, dairy-free vanilla buttercream frosting as much as we do!

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