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
Ingredients
- 1/4 cup of dairy-free margarine softened
- 2 tablespoons Vanilla Almond Milk unsweetened
- 2 teaspoons vanilla
- 4 - 5 cups powdered sugar
Instructions
- 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:
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Carol Thomas says
I have made a dairy frosting, using Crisco , Powdered Coffemate. Do you happen to have the recipe?
Thank You
Alea Milham says
5 cups powdered sugar
3⁄4 cup Crisco shortening
1⁄2 cup water
1⁄3 cup Coffee-Mate
2 teaspoons vanilla extract
1⁄2 teaspoon salt
Stephanie says
I made this frosting for my little boy’s first birthday and it was great! I made a sample size first, since I was testing recipes. For the actual cake, I forgot to make more almond milk, so I ended up using orange juice instead (which went wonderfully with pumpkin chai cupcakes!). Thanks so much for a delicious recipe!
andrea says
Could this recipe be used with rice milk instead of almond as my son has a nut allergy.
Alea says
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.
Kelly says
Thanks!!!
Alea says
I have more dairy-free frosting recipes coming out this week.
Kelly says
Hi this looks fantastic! How does the frosting hold u for. I would have to make it for a next day event. Thanks
Alea says
The frosting holds just fine. It forms a thin crust when left out, but stays smooth and creamy beneath that layer.
anonymouspie says
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.
Alea says
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.
yummychunklet says
Thanks for sharing this dairy-free version! Looks yummy!
Jill says
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