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 extract: Begin by adding the 1/2 cup of coconut oil and 1 teaspoon of almond extract (or clear vanilla extract) to the bowl of a mixer. Use the mixer to whip these ingredients together for 1-2 minutes. The goal is to make them light and fluffy, which will help create a smooth and airy texture for the icing.
Add the other ingredients: After whipping the coconut oil and almond extract, you’ll need to incorporate the other ingredients. Add 4 cups of powdered sugar, 3-4 tablespoons of soy milk, and 1/8 teaspoon of salt to the bowl. Start blending these ingredients slowly until the powdered sugar is mostly mixed in.
Adjust the consistency: Depending on the thickness of the mixture, you may need to adjust the consistency. If the icing is too thick, add more soy milk, one tablespoon at a time, while continuing to blend. The goal is to achieve a smooth and spreadable consistency.
Whisk for a light and fluffy texture: Once all the ingredients are combined, turn the mixer to high speed and whisk for 2-3 minutes. This step will help to incorporate air into the mixture, resulting in a light and fluffy texture for your icing.
Prepare a decorating bag: To use the icing for decoration, you’ll need a decorating bag and a desired tip. Place the chosen decorating tip into the decorating bag and fold the top of the bag over to prevent icing from getting on the outside. Fill the bag with the whipped icing, filling it to just over half full.
Decorate: With the decorating bag filled with icing, twist the top to seal it and gently squeeze the bag to start piping the icing onto your baked goods. Use the icing as desired for decorating cakes, cupcakes, cookies, and more.
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.
Tips and Tricks
- If the frosting becomes too thick, thin by mixing 1-2 TBSP of soy milk into the bowl.
- If the frosting becomes 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 1 tablespoon of cocoa powder.
- If adding food coloring, opt for a gel or powdered version to prevent the frosting from 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.
Storage and Freezing Instructions
Storage:
- Refrigeration: If you plan to use the icing within a few days, place it in an airtight container in the refrigerator. Seal the container well to prevent the icing from drying out or absorbing odors from other foods.
- Separation: Because of the coconut oil content, the icing might become firmer in the fridge. To restore its smoothness, allow the icing to come to room temperature and gently stir or rewhip it.
- Leftovers: If you have extra icing, aim to use it within a week to maintain its best taste and texture.
Freezing:
- Portioning: If you have a surplus of icing, divide it into smaller portions before freezing. This way, you can thaw only what you need.
- Freezer-Friendly Containers: Place the icing portions in containers or resealable plastic bags suitable for freezing. Remove excess air from the bags before sealing to prevent freezer burn.
- Labeling: Remember to label the containers or bags with the freezing date for easy reference.
- Freeze: Store the containers or bags in the freezer. Generally, icing can be kept in the freezer for 2-3 months before the texture and flavor begin to decline.
- Thawing: When you’re ready to use the frozen icing, move it to the refrigerator and let it thaw overnight. After thawing, give it a gentle stir or rewhip to restore its original texture.
- Avoid Re-Freezing: Once icing has thawed, it’s best not to refreeze it, as this can impact its quality.
Keep in mind that freezing might slightly alter the texture of the icing, but adhering to these storage and freezing guidelines will help you make the most of your coconut oil and almond extract icing, even when you have leftovers.
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 Recipe
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
If you enjoyed these recipes make sure to leave a comment and a star rating below!
Then follow us on social media and tag #createkidsclub if you make the recipe. We love seeing what you come up with!
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.
Ann says
Will this recipe hold in humid weather?
Jodi Danen, RDN says
Hi Amy, It should hold up as well as any frosting will. I’d keep it refrigerated as long as possible and not leave it out any longer than needed.