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    Home » Recipes

    Dairy-Free Buttercream Frosting

    Published: Aug 14, 2014 · Modified: May 10, 2022 by Candi Elm

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    Delicious and Easy to Make Dairy-Free Buttercream Frosting

    Dairy-Free Buttercream Frosting is a perfect alternative to Butter Based frosting when you are choosing a Vegan or Non-Dairy lifestyle.

    Do you love frosting? Could you sit down with a spoon and just eat it by itself? Maybe you are lactose intolerant or have an allergy to milk or just prefer dairy-free recipes.

    That’s why I created this non-dairy frosting recipe for you. You can use it with my creative cupcake recipes found here

    Delicious and Easy to Make Dairy-Free Buttercream Frosting
    Vegan Buttercream Frosting

    Enjoy More Dairy-free and Vegan recipes here:

    • Dairy-Free Dalgona Coffee
    • Vegan Chocolate Banana Cupcakes
    • Gluten-Free Monster Cookies
    • Dairy-Free Chocolate Ganache
    • Dairy-Free Pumpkin Smoothie

    There are so many people that have allergies and want to avoid certain ingredients. But sometimes you just don’t know what you can substitute or know which one to use.

    I had to make some cupcakes last week that was dairy-free and gluten-free. They wanted a chocolate cupcake and a chocolate ganache and vanilla buttercream frosting.

    The only ingredient I had to go and get was the earth balance butter sticks. They do cost a little more than dairy butter, but they have the same consistency and therefore, make it easier to make the frosting so it’s not too runny.

    They taste pretty much the same as regular vanilla buttercream. You will really enjoy cupcakes made with this non-dairy frosting.

    dairy free buttercream on white plate

    How to Make Dairy-Free Frosting

    Vegan buttercream for df gluten free cupcakes
    Print Pin
    2.45 from 9 votes

    Dairy Free Buttercream Frosting

    A Vegan or Dairy Free Version of Traditional Buttercream for your favorite Dairy Free Cupcakes. 
    Course Dessert
    Cuisine American
    Prep Time 10 minutes
    Cook Time 0 minutes
    Total Time 10 minutes
    Servings 16 oz
    Calories 234kcal
    Author Candi

    Ingredients

    • 1 stick of Earth Balance Vegan Sticks
    • 1/4 cup coconut oil
    • 3 cups confectioners sugar
    • 1 teaspoon Vanilla Extract
    • 1/2 teaspoon salt

    Instructions

    • In a stand mixer place the Earth Balance stick with the coconut oil until blended.
    • Add confectioners sugar 1 cup at a time.
    • Add the vanilla.
    • Add the salt.
    • Stop the mixer, scrape the bowl and mix one more time.
    • Frost cupcake and place leftover frosting in an airtight container and refrigerate.

    Notes

    Using Refined Coconut oil gives it a neutral flavor. If you purchase unrefined oil, it will have a coconut taste to it. 
    You can use regular confectioners sugar or use a sugar alternative like Swerve or Monk Fruit. You can find these on Amazon or your local health food store. 

    Nutrition

    Serving: 2oz | Calories: 234kcal | Carbohydrates: 45g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 147mg | Potassium: 2mg | Sugar: 44g | Calcium: 1mg | Iron: 1mg
    Save this Recipe! Pin it for Later.Mention @candilandblogs or tag #candilandblogs!

    Don’t miss the Vegan Substitute Chart Printable above.
    If you like this recipe give it a 5-star review in the comments. 

    If you want to make non-dairy buttercream in chocolate,  you can find a recipe on Epicurious. This is a very versatile recipe, so jump in there and make some frosting for your cupcakes.

    *This post may contain affiliate links. If you make a purchase, I get a small commission. Please see my disclosure policy for details

    Ingredients I use in making this frosting:

    Earth Balance Sticks

    Swerve Confectioners Ultimate Replacement Sugar 

    Coconut Oil

    Vanilla Extract

    Options for Making this Recipe

    • Use Swerve Confectioners Sugar (sugar-free)
    • Use Crisco Vegetable Shortening if You can’t find Earth Balance Sticks
    • Use another flavor extract besides Vanilla.

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    Dessert, Recipes

    About Candi Elm

    Candi Elm is a wife and mom who shares how you can simply create a sweet life with weekly encouragement, recipes, household budgeting, and organizing tips. She currently lives in Southern California while blogging, baking, and living life to the fullest.

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      Recipe Rating




    1. Heather M says

      August 14, 2014 at 6:51 pm

      I have a few friends I need to share this recipe with. Thank you.
      My recent post Activation ReACT, Diggerland USA and Lunch Ideas for Kids on the Go

      Reply
      • Candi says

        August 18, 2014 at 5:39 pm

        Great thanks for sharing. I am sure they will love it.
        My recent post Dairy Free Buttercream Frosting

        Reply
    2. @GirlGoneMom says

      August 14, 2014 at 8:19 pm

      Yum! It looks so good I might even try it – and I'm not dairy free or vegan.
      My recent post Back to School Shopping #TGIBTS ($75 Walmart Gift Card Giveaway)

      Reply
      • Candi says

        August 18, 2014 at 5:40 pm

        I am sure you will really like it. Thanks for visiting.
        My recent post Dairy Free Buttercream Frosting

        Reply
    3. shari lynne says

      August 17, 2014 at 7:22 am

      My grandsons are dairy free so I can't wait to share this with my daughter! This is a keeper and YUM too! 🙂
      My recent post French Bread Spaghetti With #BeyondMeat

      Reply
      • Candi says

        August 18, 2014 at 5:41 pm

        Great they will really enjoy it.
        My recent post Dairy Free Buttercream Frosting

        Reply
    4. Kolyssa says

      May 13, 2017 at 1:02 am

      I made this today and frosted cupcakes with it. It is so delicious! I left the cupcakes in a container on the counter at room temperature. They are for my daughters’ birthday party in the morning. Now I’m up at 3am because I’m wondering if I should have refrigerated them. I really need an answer – can this frosting be left at room temp very long? Like 24 hours? Or will it make everyone sick (because the EB sticks say to keep refrigerated)? I’m probably freaking out for nothing, but I really don’t want to have to throw my cupcakes away! Please let me know. Thanks. Great recipe though!

      Reply
    5. Erica says

      February 14, 2020 at 11:09 am

      2 stars
      It’s easy to make, yes. But it’s terrible for cupcakes. The frosting gets a hard outer coating when it sets and doesn’t make for a smooth buttercream.

      Reply
    6. Amira says

      November 13, 2020 at 3:40 pm

      Is it going to be a yellow color or white?

      Reply

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    I’m Candi, a recipe and all things Tea blogger. I create family-friendly recipes along with sharing encouragement in your daily life.

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