Vanilla "Buttercream" Frosting {Dairy Free}
This frosting is decadent but not overly sweet. It's stiff enough to hold it's shape but stays soft & creamy for easy spreading.
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!
Nutrition
Calories: 165kcalCarbohydrates: 41gProtein: 0.01gFat: 0.2gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gTrans Fat: 0.03gSodium: 8mgPotassium: 2mgFiber: 0.01gSugar: 40gCalcium: 3mgIron: 0.03mg
Tried this recipe?Let us know how it was!