HOW TO MAKE DAIRY-FREE BUTTERCREAM FROSTING

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Vegan cupcakes decorated with homemade buttercream frosting and rainbow sprinkles
If you’ve ever wondered how to make dairy-free buttercream frosting, you’re in the right place! This step-by-step tutorial will demonstrate how easy it is to make perfect dairy-free buttercream frosting every time! Plus, we share our favorite dairy-free butter brands, tips for success, and recipes to put it to good use!

Cutting board with vegan butter, vanilla, powdered sugar, and coconut milk for making vegan buttercream frosting

DAIRY-FREE BUTTERCREAM FROSTING VS. BUTTERCREAM FROSTING

The two main differences between traditional and dairy-free buttercream frosting are:
  1. The dairy butter is replaced with vegan butter.
  2. The whipping cream or milk is replaced with non-dairy milk.
Sifting powdered sugar into vegan butter to make Vegan Buttercream Frosting

AS FOR PREPARATION, THE BASIC RULES STILL APPLY:

  1. Use softened vegan (or dairy-free) butter, which blends better (and don’t microwave chilled butter to speed softening time – it will make your buttercream runny)
  2. Use quality powdered sugar and sift it before adding to the butter or it can form clumps
  3. If your buttercream gets too thick, simply thin with a little dairy-free milk of choice (ours being creamy coconut)

HOW TO USE IT?

On cakes, cupcakes, cookies, and more, including:
Electric hand mixer resting above a bowl of simple homemade Vegan Buttercream Frosting
That’s it!
We hope you LOVE this recipe! If you give it a try let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see what you come up with. Cheers, friends!
Close up shot of a plate of cupcakes topped with Vegan Buttercream Frosting and rainbow sprinkles
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Plate of vanilla cupcakes topped with Vegan Buttercream Frosting and rainbow sprinkles
5 from 2 votes

HOW TO MAKE DAIRY-FREE BUTTERCREAM FROSTING

Fluffy Dairy-Free Buttercream Frosting made with 4 simple ingredients and 1 bowl! Perfect for decorating cupcakes, cakes, and more!
Author: Minimalist Baker
PREP TIME5 minutes
TOTAL TIME5 minutes
Servings:  (2-Tbsp servings)
Category: Dessert
Cuisine: Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 1 Week

Ingredients

US Customary - Metric
  • 1 stick vegan butter (1 stick = 1/2 cup // our current preferred brand is Miyokos, but Earth Balance also works)
  • ½ tsp vanilla extract
  • 2 ½ - 3 cups sifted organic powdered sugar (ensure vegan-friendly as needed)
  • 3-4 Tbsp full fat coconut milk or other dairy-free milk (optional // we prefer coconut)

Instructions

  1. Add softened vegan butter to a large mixing bowl and use an electric hand mixer to cream butter until light and fluffy - about 1 minute. Then add vanilla and mix once more to combine.
  2. Add sifted powdered sugar in 1/2 cup measurements and continue mixing until well combined and fluffy, scraping down sides as needed.
  3. If too thick, add 1 Tbsp at a time of dairy-free milk until desired consistency is achieved (optional).
  4. Use immediately or store frosting in the refrigerator for up to 1 week or in the freezer up to 1 month.

Notes

*Frosting will melt and spoil if kept at room temperature for too long. We recommend frosting immediately before enjoying or storing cupcakes in the refrigerator after decorating.
*Recipe as written makes ~1 ¾ cup frosting
*Nutrition information is a rough estimate calculated with Miyokos dairy-free butter and with lesser amounts of ingredient ranges.

Nutrition Per Serving (1 of 14 two-tablespoon servings)

  • Calories: 143
  • Fat: 6.5g
  • Saturated fat: 5.3g
  • Sodium: 39mg
  • Potassium: 7mg
  • Carbohydrates: 21.5g
  • Sugar: 21g

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