This dairy free frosting is like traditional buttercream frosting but without the top 8 allergens. Plus, it is really easy to make and spreads easily on cakes, cookies, and bars!
Cookies, bars, cake, and other desserts are good. But they're even better spread with buttery, sweet frosting!
Just because you can't have dairy doesn't mean you can't have frosting just like buttercream.
Frosting ingredients
To make buttercream frosting dairy free, you'll need to make two swaps in a traditional recipe:
Dairy free margarine instead of butter
I like to use Earth Balance buttery spread which comes in both dairy free and dairy free/soy free varieties.
Dairy free milk
You can use any milk substitute that you like. I tend to use soy milk but have also made this rice milk which works really well, too. Just make sure it is safe for you!
How to make it
First, you start with softened dairy free margarine. It works best to let the margarine soften at room temperature for a while. Whenever I try to soften in the microwave, it inevitably melts rather than softens which will make this frosting runny. Patience is key here! If you have a "soften butter" setting on your microwave, that might work fine.
The margarine needs to be whipped so it is smooth and without lumps. I love using my Kitchenaid stand mixer for this job!
Next, you sift in about half of the powdered sugar. This prevents lumps in your frosting. I don't own an actual sifter so I use my mesh strainer. It is a little big so I have to remove the beater from my mixer but it works!
Begin mixing on low speed until the powdered sugar is mixed into the margarine. Scrape the sides of the bowl and mix some more.
Next, you add dairy free milk and the vanilla. In this recipe, I use ¼ cup of milk and this creates a good consistency for frosting cakes and cookies. If you want an even stiffer frosting for a cupcake, you can reduce the amount of milk. Start with 2 tablespoons. You can always add more at the end if it's too thick.
Finally, you mix in the remaining powdered sugar, sifting as you did before.
If you want chocolate frosting, reduce the amount of powdered sugar by ¾ cup and replace it with cocoa powder.
This recipe will frost two 8-inch cakes, a 9x13 sheet cake, or 24 cupcakes. It also works really well on sugar cookies and pumpkin cookies.
Related recipes
📖 Recipe
Dairy Free Buttercream Frosting
Ingredients
- ¾ cup ”safe” margarine, softened such as Earth Balance Buttery Spread
- 5 cups sifted powdered sugar
- ¼ cup ”safe” milk such as rice, soy, or coconut
- 1-½ teaspoons vanilla extract
Instructions
- In a mixing bowl, beat the margarine until it is smooth and creamy. Gradually add 2 cups of the powdered sugar, scraping the sides of the bowl periodically. Add the milk and vanilla and beat well.
- Gradually add the remaining powdered sugar. Add a small amount of additional milk if needed to get to the right spreading consistency. This will frost 24 cupcakes or two 8 inch layers.
- Variation: to make chocolate frosting, reduce the powdered sugar to 4 ¼ cups and add ¾ cup unsweetened cocoa powder.
Notes
Nutrition
Love this recipe?
Please leave a rating ⭐⭐⭐⭐⭐ and share your comments below!
Stay in touch on social media! You can find me @ Instagram, Facebook, and Pinterest. I love getting your feedback so please tag me if you try a recipe!
- Quick and Easy Redneck Caviar {Gluten and Dairy Free} - September 21, 2023
- Common Food Allergies - July 16, 2023
- What is Cross Contact? - May 5, 2023
Sharon Anderson says
Thank you for this recipe! I just finished making a cake with your frosting, though I did add dairy free eggnog instead of the milk and then added a bit of cinnamon. It's so creamy and good. Can't wait for my family to taste it with the gluten, dairy free carrot cake that I made. SO, THANK YOU! just as good as cream cheese frosting.
Kristi Winkels, RDN, LD says
Hi Sharon! I'm so glad you liked the frosting (and your carrot cake sounds AMAZING!🤩)
Tiffany says
We're not a family with allergies but we ran out of milk and our 10yo felt the need for a boxed cake as dessert this evening. We found your recipe after searching for "non-dairy frosting." As it was a lemon flavored cake, we used 1/4c Greek yogurt + ~ 2tbsp of water. The flavor was delicious and easily spread but our texture was a bit gritty. We may have to play with moisture portions a bit more. Thanks for saving the evening and inspiring us to take a risk!
Alexis says
This was sooooo good. I did ignore the vanilla extract measurement though, we measure that with our hearts, not utensils 😉
I could FINALLY have cake at a birthday party again
Kristi Winkels says
Thanks for the comment, Alexis! I'm so glad you could enjoy some birthday cake with delicious frosting again! (And, by the way, can completely appreciate measuring certain ingredients with our hearts :))
Vanessa says
Can you ad food colouring to this recipe ? Wanting to make it for my litte ones first birthday .. Also would you have a dairy free nut free vanilla cake recipe?
Thanks x
Kristi Winkels says
Hi Vanessa,
Yes, you can add food coloring! If you are only using a few drops or a gel-type food coloring, you don't need to alter the recipe at all - just add the coloring at the end. If you are using more than just a few drops, I would recommend starting with 3 tablespoons of dairy-free milk, add the food coloring, and then add the remaining milk gradually until it is to the desired consistency. Unfortunately, I don't have a white cake recipe (yet!). If you like chocolate, I do have a chocolate cake recipe that never fails! Happy birthday to your little one!!
Belynda says
I am trying to make this so that my daughter can have some for easter on a cake that I am altering to the hilt. She found out last year that she is gluten, dairy and egg sensitive .... SOooo I am trying to come up with a dessert she can eat. I made a pastor cake the other day and everyone here loved it. I will try to use some other flour and maybe applesauce instead of eggs. For the buttercream recipe you mention "safe" margarine. Is that regular margarine? I don't generally use margarine so this will be an adjustment.
Bonus, with her adjusting her foods she 1. has a whole lot less stomach issues and 2. has lost #100 since February last year.
Kristi Winkels says
Hi Belynda,
Great question! "Safe" means free from the allergens you need to avoid. So, in your case, it sounds like your daughter needs a dairy free margarine. I would recommend Earth Balance Buttery Spread. It works well as a butter substitute and it is the brand I use when I make this recipe. I hope that helps and that your cake is amazing! 🙂
Sherri says
Excellent recipe. It is the same consistency as regular butter cream frosting and it tastes great. Thanks for sharing your recipe.
Kristi says
Thanks for your comment and rating, Sherri! I'm glad you liked it!
nikki says
Is this frosting ok for a kid with a tree nut allergy?
Kristi says
Hi Nikki,
Yes, this recipe is tree nut free! The only ingredient I use in any of my recipes that is classified as a tree nut is coconut. If you can have coconut, you can have all of the recipes here! Just be sure to read ingredient lists carefully to make sure there isn't any cross-contact with tree nuts in the ingredients you use. Let me know if you have any other questions!
Aly says
I'm going to try this recipe for cupcakes. I was wondering if the frosting will melt if left over the cupcakes at room temperature?
Thank you!
Kristi says
Hi Aly,
This frosting will be fine at room temperature. If the frosted cupcakes are in the sun or a warmer room, it might get a little soft but doesn't melt. Enjoy!
Ann says
This frosting is really easy to make! My margarine was very soft so the frosting was not as stiff as I wanted it to be for cupcakes. I just put it in the refrigerator for 30 minutes let it firm up and it was great!
Kristi Winkels, RDN, LD says
Glad you liked it!
Betsy says
This frosting spreads so well and tastes delicious!