Dairy Free Buttercream Frosting

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.

Course Dessert

Cuisine American

Diet Low Lactose, Vegan, Vegetarian

Prep Time 5

Total Time 5

Servings 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

PLEASE NOTE: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.

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