Dairy-Free Buttercream Frosting
A simple 4-ingredient dairy-free buttercream frosting for all your dairy-free and vegan baking needs. It whips up light and creamy and is easy to pipe, spread, or swirl onto cakes, cupcakes, and cookies. It is an easy go-to frosting that comes together in minutes and works for everything from birthday cakes to holiday cookies.
Servings: 12 servings (2-2 1/2 cups)
Ingredients
- 1 cup dairy-free butter I used Miyoko's Plant Milk Butter
- 1 tsp vanilla extract
- 3 cups powdered sugar
- 1 pinch salt
- 2-4 tsp dairy-free milk optional
Instructions
- In a large bowl, beat your softened butter with a hand or stand mixer until the butter is smooth and fluffy and light in color. This may take a few minutes. Add the vanilla and mix until combined.
- Sift in your powdered sugar and salt, then carefully mix by hand with a spoon or silicone spatula until the powdered sugar is mostly mixed into the butter and no longer loose. This will help avoid a big poof of mess when you turn back on your mixer.
- Once it’s mostly mixed in, use your hand or stand mixer to mix the icing until it is completely combined and smooth and silky.
- If your icing is a little too thick for your liking, add a little bit of milk 2 tsp at a time until it reaches your desired consistency. I didn’t need any for my icing.
- Use to frost your cakes, cookies, or other sweet desserts. Enjoy!
Notes
- Use pure vanilla for the best flavor in a simple frosting.
- If the buttercream is melting: Move it to a cooler space or chill for 10 minutes.
- Buttercream is too thick: Add plant milk 1 tsp at a time.
- Buttercream is too soft/oily: Your butter was too warm. Chill and re-whip.
Nutrition
Serving: 1serving (3-4 tbsp) | Calories: 244kcal | Carbohydrates: 30g | Protein: 0.03g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 3g | Sodium: 120mg | Potassium: 4mg | Fiber: 0.003g | Sugar: 29g | Calcium: 2mg | Iron: 0.04mg