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Dairy-Free Buttercream Frosting

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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:

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.

More 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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  2. @GirlGoneMom says

    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

  4. Kolyssa says

    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

    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

    Is it going to be a yellow color or white?

    Reply