Dairy free frosting is the best frosting recipe around! Made with powdered sugar, soy milk, & coconut oil, it whips into a versatile frosting to use on cupcakes, cakes, or your favorite desserts.
We will walk you step by step on how to create a creamy batch of frosting. Easy to make with minimal ingredients, you will have a vegan frosting ready to use immediately or freeze for later. The perfect recipe to make if in a pinch or planning ahead and tastes exactly like regular buttercream icing!
Below you’ll find our tips for success and favorite dessert recipes to pair with this buttercream frosting recipe. With our gluten-free white cake being our top choice, you have to check out all the other popular treats!
Using coconut oil to replace butter and soy milk as a dairy-free alternative to milk, traditional buttercream is easily transformed into a non-dairy version. Below you will find all the equipment and ingredients you need to get started today!
Equipment
- Stand mixer with whisk attachment or hand mixer
- measuring cups and spoons
- piping bag with star tip (optional)
Ingredients
- 4 cups powdered sugar ✅
- 1/2 cup coconut oil ✅
- 1 teaspoon almond extract or clear vanilla extract ✅
- 3-4 tablespoons soy milk
- 1/8 teaspoon salt
How To Make
Whip the coconut oil and almond
Add the coconut oil and almond extract to the bowl of the mixer. Whip for 1-2 minutes until it’s light and fluffy.
Add the other ingredients
Add the powdered sugar, soy milk, and salt. Slowly blend until powdered sugar is mixed in. Then, turn the mixer to high speed and whisk for 2-3 minutes or until the icing is light and fluffy.
Add to decorating bag
Place desired tip into the decorating bag. Fold the top of the bag over to avoid getting icing on the outside of the bag before filling the bag with icing, just over half full. Twist the top and gently squeeze until icing comes out. Use as desired.
Tips For Making Frosting
- If the frosting becomes too thick, thin by mixing 1-2 TBSP of soy milk into the bowl.
- If the frosting become too thin, thicken by mixing 1/4 cup of powdered sugar into the bowl or tossing in the freezer for 10 minutes before piping.
- Top dessert immediately after frosting with chopped nuts, cocoa powder, powdered sugar, sprinkles or fresh fruit if desired.
- The almond extract can be replaced with vanilla extract. Peppermint extract makes a festive ingredient swap around the holidays.
- Turn into a chocolate dairy free frosting by mixing in a 1 TBSP of cocoa powder.
- If adding food coloring, opt for a gel or powdered version to prevent the frosting becoming too thin.
Frequently Asked Questions
This frosting will last up to 1 week in the fridge. Store in an air-tight container then bring to room temperature before whipping back to the creamy consistency if needed.
Store in the freezer for up to 3 months in an air-tight container. Thaw overnight then bring to room temperature. Whip in a stand mixer until the desired consistency is reached.
It is! While it is important to check for the certified gluten-free label on the ingredients prior to purchasing, this recipe is a celiac-safe frosting.
Kids In The Kitchen
Cooking tips and suggestions for kids making this recipe.
- Use a stand mixer or hand mixer to whip the coconut oil and extract. You can use either almond or vanilla extract.
- Slowly add in the powdered sugar and mix on LOW speed to prevent the powdered sugar from spilling out of the bowl.
- To thicken the frosting, add more powdered sugar. To thin the frosting, add more soy milk.
Dessert Recipes
Being our go-to dairy-free buttercream, you will find this frosting piped on top of all our favorite desserts including:
- Mini Flourless Chocolate Cake
- Gluten-Free Apple Cake
- Gluten-Free Cinnamon Rolls
- Easy Christmas Cookies for Kids
- Nutella Marshmallow Cookies
- Ice Cream Cone Cupcakes
- Lemon Poppy Seed Pound Cake
- Gluten Free Carrot Cake Cupcakes
- Gluten-Free Gingerbread Cookie
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Dairy Free Frosting
Equipment
- Stand mixer with whisk attachment or hand mixer
- piping bag with star tip (optional)
Ingredients
- 4 cups powdered sugar ✅
- 1/2 cup coconut oil ✅
- 1 teaspoon almond extract or clear vanilla extract ✅
- 3-4 tablespoons soy milk
- 1/8 teaspoon salt
Instructions
- ⭐️Whip the coconut oil and almond. Add the coconut oil and almond extract to the bowl of the mixer. Whip for 1-2 minutes until it’s light and fluffy.1/2 cup coconut oil, 1 teaspoon almond extract or clear vanilla extract
- ⭐️Add the other ingredients. Add the powdered sugar, soy milk, and salt. Slowly blend until powdered sugar is mixed in. Add more soy milk if the mixture is too thick, one tablespoon at a time. Turn mixer to high speed and whisk for 2-3 minutes or until the icing is light and fluffy.4 cups powdered sugar, 3-4 tablespoons soy milk, 1/8 teaspoon salt
- Add to decorating bag. Place desired tip into the decorating bag. Fold the top of the bag over to avoid getting icing on the outside of the bag. Fill the bag with icing, just over half full. Twist the top and gently squeeze until icing comes out. Use as desired. Store in the refrigerator or freeze the leftovers.
Notes
Storage
- This frosting will last up to 1 week in the fridge. Store in an air tight container then bring to room temperature before whipping back to the creamy consistency if needed.
- Store in the freezer for up to 3 months in an air tight container. Thaw overnight then bring to room temperature. Whip in a stand mixer until the desired consistency is reached.
Tips
- becomes too thick, thin by mixing 1-2 TBSP of soy milk into the bowl.
- If the frosting become too thin, thicken by mixing 1/4 cup of powdered sugar into the bowl or tossing in the freezer for 10 minutes before piping.
- Top dessert immediately after frosting with chopped nuts, cocoa powder, powdered sugar, sprinkles or fresh fruit if desired.
- The almond extract can be replaced with vanilla extract. Peppermint extract makes a festive ingredient swap around the holidays.
- Turn into a chocolate dairy free frosting by mixing in a 1 TBSP of cocoa powder.
- If adding food coloring, opt for a gel or powdered version to prevent the frosting becoming too thin.
Nutrition
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Sally says
How long with this last outside of the fridge’?
Jodi Danen, RDN says
Hi Sally! You can leave it out for about 2 days. Enjoy!
Sam says
Hi Sally,
I need to send a box of frosted cupcakes to my son’s school. They will freeze them and use them when children bring in birthday treats to share with the class. My son has severe food allergies and cannot eat other treats. My question is :
Will the frosting freeze and thaw well on the cupcake?
Jodi Danen, RDN says
Hi Sam! Yes, this frosting should freeze great on the cupcakes. The cupcakes will be best if they are used or replaced in about 3 months. After that, the quality will decline.
Janell says
Hello! Can I use any milk alternative? Like almond milk? Thanks!
Jodi Danen, RDN says
Hi Janell! Yes, you can use any milk alternative. Each will provide a slightly different flavor.