If you’ve ever wondered how to make dairy-free buttercream frosting, you’re in the right place! This step-by-step tutorial will demonstrate how easy it is to make perfect dairy-free buttercream frosting every time! Plus, we share our favorite dairy-free butter brands, tips for success, and recipes to put it to good use!
Dairy-Free Buttercream Frosting vs. Buttercream Frosting
The two main differences between traditional and dairy-free buttercream frosting are:
- The dairy butter is replaced with vegan butter.
- The whipping cream or milk is replaced with non-dairy milk.
As for preparation, the basic rules still apply:
- Use softened vegan (or dairy-free) butter, which blends better (and don’t microwave chilled butter to speed softening time – it will make your buttercream runny)
- Use quality powdered sugar and sift it before adding to the butter or it can form clumps
- If your buttercream gets too thick, simply thin with a little dairy-free milk of choice (ours being creamy coconut)
How to use it?
On cakes, cupcakes, cookies, and more, including:
- Apple Gingerbread Cake
- Gluten-Free Carrot Cake
- Vegan Sugar Cookies
- Gluten-Free Vanilla Cake
- Gluten-Free Vegan Pumpkin Cake
- Vegan Funfetti Cupcakes
- French Toast Sugar Cookies
- Vegan Pumpkin Sugar Cookies
- Vegan Gluten-Free Sugar Cookies
- Vegan Gluten-Free Cinnamon Rolls
That’s it!
We hope you LOVE this recipe! If you give it a try let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see what you come up with. Cheers, friends!
How to Make Dairy-Free Buttercream Frosting
Fluffy Dairy-Free Buttercream Frosting made with 4 simple ingredients and 1 bowl! Perfect for decorating cupcakes, cakes, and more!
Ingredients
- 1 stick vegan butter (1 stick = 1/2 cup // our current preferred brand is Miyokos, but Earth Balance also works)
- ½ tsp vanilla extract
- 2 ½ - 3 cups sifted organic powdered sugar (ensure vegan-friendly as needed)
- 3-4 Tbsp full fat coconut milk or other dairy-free milk (optional // we prefer coconut)
Instructions
-
Add softened vegan butter to a large mixing bowl and use an electric hand mixer to cream butter until light and fluffy - about 1 minute. Then add vanilla and mix once more to combine.
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Add sifted powdered sugar in 1/2 cup measurements and continue mixing until well combined and fluffy, scraping down sides as needed.
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If too thick, add 1 Tbsp at a time of dairy-free milk until desired consistency is achieved (optional).
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Use immediately or store frosting in the refrigerator for up to 1 week or in the freezer up to 1 month.
Notes
*Frosting will melt and spoil if kept at room temperature for too long. We recommend frosting immediately before enjoying or storing cupcakes in the refrigerator after decorating.
*Recipe as written makes ~1 ¾ cup frosting
*Nutrition information is a rough estimate calculated with Miyokos dairy-free butter and with lesser amounts of ingredient ranges.
Nutrition Per Serving (1 of 14 two-tablespoon servings)
- Calories: 143
- Fat: 6.5g
- Saturated fat: 5.3g
- Sodium: 39mg
- Potassium: 7mg
- Carbohydrates: 21.5g
- Sugar: 21g
I have a question or two I’m hoping you can help with! I’ve been asked to make a birthday cake for a three year old and while I have done a lot of vegan cooking, I don’t have a ton of experience with vegan baking (or baking at all, for that matter!). I see this recipe makes about 1 3/4 cups of frosting, would that be enough to frost an 8” cake with two layers, or would you recommend doubling the recipe? I’m also trying to figure out what brand of butter to buy, I see you recommend earth balance for something that will keep its shape outside of the fridge. Would that be the earth balance baking sticks or spread, or does that even make a difference? I’m sure I’m overthinking this, but any help you can give me would be wonderful! I always feel pressure to prove that vegan food is every bit as good as the regular version and want it all to turn out right. 😊
I’d recommend the “butter” sticks, yes, vs the kind that comes in tubs. And I think 1 batch should be sufficient! However, if you like more frosting, try multiplying the quantities by 1.5!
I just finished this recipe!!! Delicious!!!
I used:
3/4 cup homemade ghee
1 1/2 cup icing sugar
1/8 cup + 1 tsp cocoa
1/2 tsp vanilla
3 tbsp almond milk
Followed exactly your instructions.
Thank you for your always RELIABLE recipes. Thanks again.
Aww, thanks so much for your sweet note, Gizelle! Thanks for sharing!
I loved this recipe plus my vegan friend liked it sooooooo much that she even ended up asking me where I got the amazing recipe from, so I recommended your website. She has been cooking of it 24 7 now (:
Somebody is getting popular around my neighborhood! 😁
Thanks, Vera!!
Love all of your recipes! Can you PLEASE do a strawberry cake/cupcake recipe? I can’t find any good ones that are Vegan and/or GF.
Some use Strawberry jam, purée or freeze-dried strawberries. I’d love to see how you would choose to do it.
Thanks for all the great recipes!
Thanks for the suggestion, Hayley! We will add it to our ideas list.
Just used this frosting recipe for some vegan vanilla cupcakes I made, and they were a hit! The frosting was easy to make and it was sooooo delicious! Non-vegans ate the most!! Going to make it again this weekend for a graduation party! Thanks for a great recipe!
Hi! I love your recipes!
A few questions
Any suggestions on why the frosting has a gritty/grainy texture? I am using vegan/organic powdered sugar and sifting prior.
I’ve heard some vegan bakers use vegetable shortening and butter?
Lastly, once cake/cupcakes are decorated I store in the fridge but then frosting gets hard but if I leave it out it gets soft… I am useing earth balance butter.
Thank you
Always make sure your butter is softened before whipping, and sift your powdered sugar into the butter to prevent clumps.
Vegan butter is a little trickier to work with as it is more temperature sensitive. But Earth balance is the best way to go in my experience.
Sorry I couldn’t be of more help!
I need to make cupcakes for a party. I want the buttercream to be the consistency to pipe flowers and they will need to sit out at room temperature for 6-8 hours. Any suggestions to make sure they dont melt? What do you do if cannot keep it refridgerated? Also do you have a recipe and suggestions to make a vegan royal icing to decorate cookies (pipe and flood)?
Thank you
Hi Becky, We haven’t tried that and can’t say for sure, but we think using Earth Balance would be a better choice than Miyokos for this. We would recommend using the maximum amount of powdered sugar you can without it getting clumpy. Also, it would be best to omit or reduce the dairy-free milk. We don’t have a recipe for vegan royal icing, but it’s on our ideas list. Hope that helps! Let us know if you give it a try!
Hi, could I use this recipe to make chocolate buttercream?
Would I add melted chips or cocoa powder?
We have a chocolate buttercream in this recipe. Hope that helps!
Hello I am always confused with coconut milk. Do you mean the kind in the can or the kind in the milk carton? Thanks! Will definitely try these.
Hi Noelle, In this recipe, we recommend full-fat canned coconut milk, but the carton milks should work as well since it is a small amount and is primarily used to add moisture, not flavor. Hope that helps!
Hello! Would this recipe work for making decorative flowers?
We think that would work well- Earth Balance would probably be a better choice than Miyokos for this. We would recommend using the maximum amount of powdered sugar you can without it getting clumpy. Also, it would be best to omit or reduce the dairy-free milk. Hope that helps!
Yes! Awesome. Looking forward to trying this out.