I have avoided making butter cream frosting since my oldest son’s reaction to dairy became more intense last year. For many years, he was fine as long as he took an enzyme pill before eating. Instead of getting better as he has gotten older, his reaction has gotten worse and he decided to adopt a completely diary-free diet. He tells me not to worry about making everything dairy-free for him, that he will just abstain, but I don’t like for him to have to do that in his own home. So when my youngest son asked for white cupcakes with white frosting, I knew I needed to come up with a delicious dairy-free “butter cream” frosting.
Dairy-Free “Butter Cream” Frosting
Author: Alea
Recipe type: Dessert
Prep time:
Total time:
Ingredients
- ¼ cup of dairy-free margarine, softened
- 2 tablespoons Vanilla Almond Milk (unsweetened)
- 2 teaspoons vanilla
- 4 – 5 cups powdered sugar
Directions
- Place the margarine and vanilla in a medium bowl. Slowly stir in half of the powdered sugar.
- Add the almond milk and then add more sugar until you reach your desired consistency.
- Use a hand blender to smooth out the lumps.
- Use to frost one cake or 24 cupcakes.
Notes
I use Earth Balance Soy Free Margarine.
More Dairy-Free Frosting Recipes:
Great idea! Looks yummy too. I was the same when Kathleen had her egg allergy, I modified everything so she could enjoy what we were having as well.
Blessings,
Jill
Thanks for sharing this dairy-free version! Looks yummy!
YUM. Made this for my brother with a milk-protein allergy. It was delicious. I was a little hesitant about the almond milk, but it ended up being awesome. Definitely saving this recipe.
I am so glad that it worked out for you! I really like working with almond milk; it has a mild flavor and it thicker and creamier than other milk substitutes.
Hi this looks fantastic! How does the frosting hold u for. I would have to make it for a next day event. Thanks
The frosting holds just fine. It forms a thin crust when left out, but stays smooth and creamy beneath that layer.
Thanks!!!
I have more dairy-free frosting recipes coming out this week.
Could this recipe be used with rice milk instead of almond as my son has a nut allergy.
Yes, I think it tastes better with vanilla flavor rice milk than plain, but either works. You can also use just a tad bit less, because rice milk is thinner than almond milk.