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dairy free buttercream frosting on a vanilla cupcake

5 Minute Dairy Free Buttercream Frosting

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This dairy free buttercream frosting is made with just 4 simple ingredients! This vanilla buttercream is so easy to make, and no one will ever know it’s dairy free.
Course Dessert
Cuisine American
Diet Low Lactose, Vegan, Vegetarian
Prep Time 5 minutes
Total Time 5 minutes
Servings 3 cups
Calories 1366
Author Gabby Kislanko

Equipment

Ingredients

  • 1½ cup dairy free butter, softened
  • 3-3½ cup icing sugar
  • 1½ teaspoon vanilla extract
  • ¼ teaspoon salt
US Customary - Metric

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

BUTTERCREAM: This recipe provides enough buttercream to allow for piping and decorating a 2-3 layer cake or 12 cupcakes. If you don't need that much buttercream, you can make 2/3 of the buttercream recipe, or freeze the leftovers.
Storage and Freezing Instructions: 
Leftover buttercream can be stored in an airtight container in the freezer for up to 2 months. Thaw it in the fridge then mix it up using a handheld or standing mixer before using it.

Nutrition

Calories: 1366kcal | Carbohydrates: 141g | Protein: 1g | Fat: 91g | Saturated Fat: 19g | Polyunsaturated Fat: 24g | Monounsaturated Fat: 45g | Sodium: 1267mg | Potassium: 53mg | Sugar: 137g | Vitamin A: 4060IU | Vitamin C: 0.2mg | Calcium: 36mg | Iron: 0.1mg