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Dairy Free Traditional Buttercream Frosting

I’ve tried many different frostings in the past, even ones that are flour based, have to be boiled then cooled, frozen then whipped… many different frostings. I’ve come to realize that less is more. A frosting recipe doesn’t need to be complicated to be good. Here is my easy buttercream frosting recipe:


2 1/4 C powdered sugar (make your own unrefined powdered sugar)
 
1/2 C Earth Balance (vegan) butter, room temperature
 
2 tsp. vanilla
 
1- 2 Tbsp. milk alternative or coconut cream* 
 
For Chocolate Buttercream: Beat in 1/4 C cocoa powder when you add the powdered sugar
 
1. Bring your butter to room temperature.
2. Cream the butter until it is fluffy. I’ve found that a hand mixer works better for this recipe.
3. Beat in the vanilla and then the sugar.
4. Add the milk and beat until light and fluffy.
5. You can even add a few drops of food coloring (we don’t eat food coloring) if you want to make them for a shower, party, or any special occasion.
Add in more milk to thin or sugar to thicken. Yum!
*Place canned coconut milk in the refrigerator then scoop out the coagulated cream. The coconut cream makes for more of a bakery-type texture but may add a hint of coconut flavor (if any at all) to the vanilla buttercream.
—By the way, I made a make-shift pastry bag by scooping my frosting into a ziplock bag, pushing all the frosting to a bottom corner, then snipping off a tiny bit of that bottom corner with scissors.

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Comments

  1. Can’t wait to try this!

  2. Looks good! I’ll prob end up eating it with a spoon.

  3. So glad I found your blog! I’ve been looking for a good frosting recipe. This sounds yummy!

  4. I am tucking this little recipe away 🙂 With Valentines day coming up and all! xoLexie

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Love, Cassidy