Dairy Free Buttercream
This is the ultimate dairy free buttercream recipe, perfect for piping and decorating your favourite cakes and cupcakes. This post will show you how to make the smoothest, creamiest frosting that is not only dairy free and vegan, but also tastes so delicious, even my dairy eating friends prefer it!!
Servings 2 cups
Calories 1138kcal
Equipment
Ingredients
- ½ cup (125 grams) dairy free butter
- 3-4 cups icing sugar
- 1 teaspoon vanilla extract
- 1 tablespoon dairy free milk
- pinch of salt to taste
Instructions
- Using a hand mixer or a stand mixer with the paddle attachment fitted, beat dairy free butter for 1-2 minutes until creamy.
- Add in 3 cups of icing sugar and beat on medium until combined. As mixture thickens, add in vanilla and almond milk. If frosting is too thin, add in an extra ½-1 cup of icing sugar until it reaches the right consistency. Add pinch of salt to taste if frosting is too sweet.
- Store covered frosting in the fridge, or pipe directly onto cupcakes or cake.
Notes
Makes enough frosting for about 12-16 cupcakes.
Nutrition
Calories: 1138kcal | Carbohydrates: 181g | Protein: 1g | Fat: 48g | Saturated Fat: 9g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 23g | Trans Fat: 9g | Sodium: 391mg | Potassium: 17mg | Sugar: 176g | Calcium: 4mg | Iron: 0.2mg
