No dairy frosting is a lifesaver for anyone seeking a creamy, spreadable, and delicious topping without milk, butter, or cream cheese. Whether you’re vegan, lactose intolerant, or just out of dairy, this recipe delivers a frosting that’s just as rich and satisfying as the classic version. It’s perfect for cupcakes, cakes, cookies, or even as a dip for fruit.
Ingredients
- 1/2 cup (120g) vegan butter, softened
- 2 1/2 cups (300g) powdered sugar, sifted
- 2-3 tablespoons (30-45ml) unsweetened non-dairy milk (such as almond, soy, or oat)
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon fine sea salt
Instructions
- Prepare the vegan butter: Place the softened vegan butter in a large mixing bowl. If your butter is too cold, let it sit at room temperature for 20-30 minutes until easily pressed with a finger.
- Cream the butter: Using an electric hand mixer or stand mixer with the paddle attachment, beat the vegan butter on medium speed for 1-2 minutes, until smooth, creamy, and slightly fluffy.
- Add powdered sugar: Gradually add the sifted powdered sugar, 1/2 cup at a time, beating on low after each addition to prevent clouds of sugar, then increasing to medium speed until fully combined. Scrape down the sides of the bowl as needed.
- Mix in vanilla and salt: Add the vanilla extract and sea salt. Beat until incorporated.
- Add non-dairy milk: Start with 2 tablespoons of non-dairy milk and beat on medium-high for 1-2 minutes. The frosting should become lighter and more spreadable. Add up to 1 more tablespoon of milk, a teaspoon at a time, if needed, until you reach your desired consistency.
- Check texture: For piping, keep the frosting a bit stiffer. For spreading, go for a softer, creamier texture. If the frosting is too thick, add a few drops more milk; if too thin, add a tablespoon of powdered sugar at a time.
- Use or store: Use immediately to frost your cooled baked goods, or store as directed below.
Tips
- Butter Substitutes: If vegan butter isn’t available, use solid coconut oil (refined for neutral flavor) in equal measure. Note that coconut oil frostings can be softer at room temperature.
- Non-Dairy Milk Choices: Almond, soy, oat, or coconut milk all work. For the creamiest frosting, use a barista-style oat milk or full-fat canned coconut milk (not coconut cream).
- Sifting Sugar: Always sift your powdered sugar before adding to prevent lumps and achieve a smooth, fluffy texture.
- Coloring: Add gel or powder food coloring after the frosting is fully mixed. Liquid food coloring can thin the frosting, so use sparingly.
Serving Suggestions
- Spread generously on cupcakes, layer cakes, or sheet cakes.
- Pipe onto cookies for a festive touch.
- Use as a dip for fresh strawberries, apple slices, or pretzels.
- Sandwich between vegan cookies for a quick dessert.
- Swirl onto sweet breads or cinnamon rolls for a dairy-free glaze.
Variations
- Chocolate No Dairy Frosting: Add 1/3 cup (30g) unsweetened cocoa powder with the powdered sugar and increase non-dairy milk as needed.
- Lemon Frosting: Replace 1 tablespoon of non-dairy milk with freshly squeezed lemon juice and add 1 teaspoon finely grated lemon zest.
- Maple Frosting: Swap 1 tablespoon of non-dairy milk for pure maple syrup and reduce powdered sugar slightly for a softer, caramel-like flavor.
- Spiced Frosting: Add 1/2 teaspoon ground cinnamon and a pinch of nutmeg for a warm, autumnal version.
- Nutty Frosting: Blend in 2 tablespoons of finely ground toasted pecans or walnuts for texture and flavor, but be aware this will make the frosting less smooth.
Storage and Reheating
Store leftover no dairy frosting in an airtight container in the refrigerator for up to 1 week. Before using, let it sit at room temperature for 20-30 minutes to soften, then re-whip with a mixer or spatula to restore its creamy texture. If it’s still too stiff, add a splash of non-dairy milk and beat again. For longer storage, freeze the frosting for up to 2 months. Thaw overnight in the refrigerator, then let come to room temperature and re-whip before using. Do not microwave to soften, as this can cause separation or melting.
Frequently Asked Questions
- Can I make this frosting without vegan butter?
Yes, you can substitute solid refined coconut oil for vegan butter in equal amounts. The flavor will be slightly different and the texture may be softer at warmer temperatures, so keep frosted desserts chilled until serving. Avoid using liquid oils, as the frosting will not set properly. - What if I don’t have a mixer?
You can make this frosting by hand with a sturdy whisk and a bowl. Make sure your vegan butter is very soft and add the powdered sugar gradually, whisking vigorously after each addition. It will take more time and effort, but you’ll still get a smooth, creamy result. - How can I make this frosting less sweet?
Traditional American-style frostings are quite sweet because the sugar provides structure. To reduce sweetness, use less powdered sugar, but add 1-2 tablespoons of cornstarch to help thicken the frosting, or try blending in a little vegan cream cheese if you don’t mind a tangier flavor. - Why is my frosting grainy or lumpy?
Grainy frosting usually results from unsifted powdered sugar or butter that’s too cold. Always sift your sugar, and ensure your vegan butter is fully softened before beating. If lumps remain, beat the frosting for several minutes longer or press it through a fine mesh sieve. - Can I color this frosting?
Absolutely! Gel or powder food colorings work best, as they won’t thin the frosting. If using liquid food coloring, add it before the final mixing step and start with a small amount, adding more as needed. - Is this frosting stable enough for piping and decorating?
Yes, this no dairy frosting holds its shape well for piping borders, rosettes, or simple decorations. For intricate designs or hot weather, add 1-2 tablespoons of vegetable shortening to stiffen the frosting, or chill it briefly before piping.