Gluten Free, Dairy Free, Soy Free Option, Nut Free Option
This simple dairy free Vanilla "Buttercream" Frosting is soft and creamy with just the perfect amount of sweetness. It's stiff enough to hold it's shape yet maintain a perfect pillowy texture. It's so good you'll forget you're eating dairy free!
Why I Love This Recipe
It's silky smooth and creamy, perfect for frosting cakes and will last at room temperature without wilting. This recipe also holds is shape really well when frosting cupcakes or adding decorations to cake.
Dairy free Vanilla "Buttercream" Frosting is decadent and rich without being overly sweet. Of course it is delicious on cakes, but also tastes great on top of brownies, cookies or as filling in cookie sandwiches.
Most of the dairy free store bought frostings I've tried in the past are so firm they're difficult to spread. Also, for the most part they all taste pretty bland at best and kind of like lard/oil at worst. When I realized how quickly I can make homemade frosting, I was determined to come up with a recipe that solved the issues I was running into with store bought brands.
I tried several different butter to sugar ratios in this recipe to get the perfect texture and flavor. Most typical dairy containing frostings seem to call for a higher amount of sugar to butter. This was my starting point, but the ratio of these blends in a dairy free recipe ending up being so sweet it gave me a stomach ache.
The issue is, I needed enough powdered sugar to allow the frosting to hold it's shape but not so much that all you taste is sugar. On the flip side, if too much butter is in the recipe, the texture becomes more runny/melty.
Needless to say this recipe went through many stages of testing (much to my children's delight). This dairy free Vanilla "Buttercream" ended up being the perfect balance of taste and consistency.
In this recipe I provide a few different options for the amount it makes depending on why you're making it. If you're planning to simply frost a cake or cupcakes use the recipe that makes 5 cups. If you want frost a two layer cake and need to add decorations for a special occasion use the recipe that makes 6 cups of "buttercream".
Cooking Tips
It can be hard finding a good dairy free, soy free butter alternative, but this dairy free butter is one my favorite finds. The base of it is cashews, so it is a no go for those of us who have nut allergies.
Earth Balance and Country Crock also offer good quality plant based butters that are nut free. However, it's important to note they both do contain soy and/or legume products.
If you're working in a really warm kitchen or maybe you left your frosting too close to the stove where you were cooking dinner (been there done that)! Just pop the frosting in the the refrigerator for a few minutes and it will firm back up.
Tips for room temperature butter
While you don't want to blend butter that's too cold, you don't want the butter to get too soft/melty either. Typically I cube the butter and let it set out on the counter for 10-15 minutes.
Or for quicker butter softening fill a large mixing bowl half-way with tap water on hottest setting. Let set 30 seconds to 1 minute. Drain and wipe dry with paper towel. Slice butter into 1 tablespoon squares and add to warmed bowl. Let set 1-2 minutes. Viola! Softened butter.
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📖 Recipe
Vanilla "Buttercream" Frosting {Dairy Free}
Equipment
- 1 large mixing bowl
- 1 electric hand mixer
- measuring cups and spoons
Ingredients
For 2 layer cake with decorations or 2 dozen cupcakes (about 6 cups)
- 3 sticks dairy free butter 1½ cups room temperature
- 4½ cups powdered sugar
- 1 tablespoon pure vanilla
- 1 pinch salt
- 1½-2 tablespoon almond milk
For 2 layer cake with no decorations or 1.5 dozen cupcakes (about 5 cups)
- 2½ sticks dairy free butter 1¼ cups room temperature
- 3¾ cups powdered sugar
- 2½ teaspoon pure vanilla
- 1 pinch salt
- 1- ½ tablespoon almond milk
Instructions
- Using a hand mixer on MED-LOW cream butter until smooth. Add vanilla and salt and cream until well mixed. Add powdered sugar ½ cup at a time and blend on LOW to incorporate sugar then increase to MED-LOW to combine. Between each scoop of powdered sugar use a silicone spatula to push down frosting from sides of bowl. Continue to mix until well combined and smooth.
- When frosting starts to become difficult to mix (about ½-1 cup powdered sugar left to add) add in 1 tablespoon almond milk. Continue to mix. Only add the remaining ½ tablespoon if frosting is really thick. You want it to be a smooth, creamy, but slightly firm texture. Serve on your favorite cakes, cookies, or brownies!
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