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Vanilla Buttercream Frosting

 

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. 

Or use this on our homemade Oreo Brownies.

Guaranteed, both our cake and brownies are big crowd-pleasers. 

And nobody will know they are milk-free. 

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

That’s because you can find dairy-free butters that are also soy-free…a couple different brands, actually.

Here are some dairy-free butter brands we use.

Always check all labels for yourself, of course. Ingredients can change. 

I’ve definitely made our cake and frosting recipes soy-free.

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

And she never misses out on birthday cake, Aunt Jamie’s loves spoiling her with safe cake and frosting! 

Not making cake but still want to try this frosting?

We also enjoy dipping graham crackers and making cookie sandwiches with this frosting.

Or eat it by the spoonful. It’s all good. 

See the buttercream frosting recipe below. Enjoy!

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.

BUTTERCREAM FROSTING INGREDIENTS

1/4 cup dairy-free butter (soy-free)
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 (optional)
1/8 teaspoon salt if butter is unsalted (optional)

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

 

HOW TO MAKE DAIRY-FREE BUTTERCREAM FROSTING

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 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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