Dairy Free Buttercream Frosting
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This dairy free buttercream frosting is made with just 4 simple ingredients! This vegan vanilla buttercream is so easy to make, and no one will ever know it’s dairy free. Plus, you can make it in just 5 minutes.
So after making my dairy free chocolate frosting, I knew I needed to give you guys my vanilla vegan frosting! Just like my vegan chocolate frosting, this dairy free vanilla buttercream is a breeze to make. You only need a few pantry ingredients, and it’s vegan too.
This is the perfect frosting recipe for cupcakes or cakes, and you can easily double up the recipe if you need more frosting!
Why You’ll Love This Dairy Free Buttercream Frosting
- You only need 4 pantry ingredients that I bet you already have in your kitchen!
- This dairy free vanilla frosting tastes like the real deal, no one will know it’s vegan.
- This recipe makes enough to frost an 8-inch or 9-inch layer cake or a dozen cupcakes. You can easily double the recipe if you need more frosting.
- It’s such an easy recipe, it’s going to be your new go-to buttercream!
Ingredients Needed
- Vanilla: I recommend using real vanilla extract here, it’s going to make a huge difference in the taste of the frosting! I promise it’s worth it.
- Powdered Sugar: this will sweeten and thicken the frosting.
- Dairy Free Butter: you’ll need to use vegan butter to keep this frosting recipe dairy-free!
- Dairy Free Milk: use your favorite vegan milk. You’ll only need a little bit to help thin out the frosting. This isn’t always needed, it depends on your frosting consistency!
Step by Step Instructions
Step 1: In the bowl of a stand mixer or a large bowl with a handheld mixer, beat the butter and vanilla extract together until smooth.
Step 2: Slowly add ¼ cup of icing sugar at a time until you get your desired frosting consistency.
Step 3: If your frosting is too thick, add ½ tablespoon of milk at a time until it’s the consistency you want. Frost your cake or cupcakes!
If your frosting is too thick, add ½ tablespoon of milk and then mix. If it’s still too thick, continue doing this. If your vanilla frosting is too thin, you can add ¼ cup of powdered sugar at a time until it’s your desired consistency!
Yes, you can! Just use regular butter and regular milk and you’re good to go.
You get those air bubbles in buttercream from all the mixing, so what I recommend is just before using it to frost your cake, use a rubber spatula or wooden spoon and mix the frosting by hand for a minute or two. Sorry, this is going to be a workout for your arms! But it’ll get rid of the air bubbles.
Expert Tips
- I always recommend using a kitchen scale when baking! It’s easy to add too much powdered sugar if you use measuring cups, and then your frosting might be too thick.
- If your frosting is a touch too sweet, add a sprinkle of salt to help balance it out.
- What I love about this frosting is how easily you can customize it! Want funfetti frosting? Add sprinkles! Want a lemon frosting? Add lemon zest or lemon juice! You can also add some food coloring, it’s the perfect frosting recipe if you want fun frosting colors for the holidays!
- This recipe makes enough frosting to easily frost 12 cupcakes or an 8-inch or 9-inch layer cake. If you want more frosting, just double up the recipe!
- If you’ve got too much frosting left over, you can easily freeze it and use it at a later date!
Storage Instructions
Store any leftover vegan frosting in an airtight container in the fridge for up to 5 days. Let come to room temperature before rewhipping.
To freeze, place the frosting in a freezer-safe container and freeze for up to 2 months. Let thaw in the fridge overnight, then rewhip with a stand mixer or handheld mixer.
More Recipes with Dairy Free Buttercream Frosting
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Dairy Free Buttercream Frosting
Ingredients
- 1½ cup (315) dairy free butter, softened
- 3-3½ cup (330 g) icing sugar
- 1½ teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- In the bowl of a stand mixer or a large bowl with a handheld mixer, beat the butter and vanilla extract together until smooth. Add in the salt.
- Slowly add in ¼ cup of powdered sugar at a time until it reaches your desired consistency.
- If the buttercream is too thick, you can add ½ tablespoon of dairy free milk in at a time, thinning it out as much as you'd like. If buttercream is too thin, add in more powdered sugar ¼ cup at a time.
Video
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.