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THE Best Dairy-Free Vanilla Frosting (Gluten Free, Vegan, Top 8 Free)

November 2, 2015 by Megan Lavin 13 Comments

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This dairy-free vanilla frosting is fluffy and sweet, be sure you add this to your recipe box so you can wow everyone with your baking!

Doesn’t it seem that once Halloween is done, time speeds up until Christmas? With baking, and cookie decorating season fast approaching, it’s time to make sure you have an excellent vanilla frosting.

I love this sweet frosting. The original recipe says that it tastes like the inside of a twinkie, and I have to say that with my additional tweaks that it REALLY does!

I tried out a new recipe for the cupcakes seen in the picture. They were quite lackluster, but this frosting was redemptive. I still ate them, because this dairy free frosting was that good!

Fluffy and sweet, be sure you add this to your recipe box so you can wow your neighbors with your upcoming holiday baking!

vegan.frosting.5x7.logo

**Did you know that ALL of my baking is gluten free and vegan as well? Be sure to check out my baking index for tons of yummy, allergy friendly recipes.**

WHAT IS THIS DAIRY FREE VANILLA FROSTING GOOD ON?

Vanilla frosting is probably the most classic topper of them all. It’s good on a spoon, or on just about any baked goods. Here’s some yummy bases to spread this dairy free goodness on:

  • gluten free vegan sugar cookies
  • allergy friendly chocolate cupcakes
  • gluten free vegan lemon cupcakes
  • red velvet bundt cake
  • gluten free vegan sugar cookie bars

Most of the recipes above have frosting recipes associated with them, so feel free to use the ones listed, or keep this, as you can never go wrong with vanilla frosting!

DO I HAVE TO USE A SOY-FREE SHORTENING?

If you don’t need this to be a soy-free vanilla frosting, then you’re welcome to use a vegetable shortening instead. Many people are allergic to soy, so I wanted them to have an option.

WHY DO YOU USE COCONUT OIL INSTEAD OF A BUTTER SUBSTITUTE?

I find that coconut oil is cheaper and easier to find. Plus, it’s a single ingredient, whereas many butters have ingredients in them that others can’t have (like pea protein, sunflower…etc.). I also notice that the butter flavor competes with the vanilla flavor, whereas coconut (if you get the unrefined) has less of a taste and is easier to mask. If you’d rather sub in your favorite dairy-free butter in place of the coconut oil, that is fine too. 

WHAT CAN I DO IF I CAN’T HAVE COCONUT?

If you can’t have coconut, I’d recommend going ahead and using just shortening. 

HOW DO I STORE THIS DAIRY FREE VANILLA FROSTING?

Be sure to store it in an air tight container, otherwise it dries out and gets hard.

DO YOU HAVE ANY OTHER DAIRY FREE FROSTINGS?

Yes I do! What is a cake or a celebration without frosting? Here are my favorites:

  • Dairy free lemon “cream cheese” frosting
  • Egg free marshmallow frosting
  • Dairy free chocolate buttercream
Continue to Content
how-to-make-dairy-free-vanilla-frosting

THE Best Dairy-Free Vanilla Frosting (Gluten Free, Vegan, Top 8 Free)

Yield: 12 cupcakes
Prep Time: 10 minutes
Total Time: 10 minutes

This dairy-free vanilla frosting is fluffy and sweet, be sure you add this to your recipe box so you can wow everyone with your baking! It's vegan too!

Ingredients

  • 1/2 cup dairy-free, soy-free vegetable shortening
  • 1/2 cup coconut oil
  • pinch of salt
  • 3 cups powdered sugar
  • 1/4 cup vanilla rice milk
  • 2 teaspoons vanilla extract

Instructions

    In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening, oil and salt on medium speed for about 1 minute.

    Add the powdered sugar, rice milk and vanilla. Beat until smooth and fluffy.

    *This was great for piping swirls, however if you're doing more complicated designs, be sure to add extra powdered sugar for a stiffer consistency.*

Notes

*If you can't have coconut oil, you can just use all shortening instead.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 345Total Fat: 26gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 10mgSodium: 12mgCarbohydrates: 28gFiber: 0gSugar: 27gProtein: 0g
© Megan Lavin
Category: Baking

Adapted from “>The Allergen-Free Baker’s Handbook” by Cybele Pascal

vegan vanilla frosting

Filed Under: Baking, Cupcakes, Dairy Free, Dessert, Dessert, Egg Free, Gluten Free, Soy Free, Top 8 Free, Vegan Tagged With: Dairy Free, Egg Free, Fish Free, Gluten Free, Nut Free, Peanut Free, Soy Free, Top 8 Free, Vegan, Wheat Free

About Megan Lavin

Hi! I'm Megan, a mom to four kids, two with multiple food allergies & one with EOE. I'm a published cookbook author that constantly tweaks recipes to make them allergy friendly--it's an addiction. I share every recipe & tip with you, to help you eat like you did before food allergies & dietary restrictions. You can still be awesome, even with food allergies!

Previous Post: « Food free Trunk-or-Treat!
Next Post: Gluten Free Slow Cooker Pizza Soup (Dairy Free & Top 8 Free Options too!) »

Reader Interactions

Comments

  1. CAR

    December 24, 2020 at 9:22 AM

    Can I use avocado oil instead of coconut oil? Or olive? (Can’t do coconut) Thanks!

    Reply
    • Megan Lavin

      December 26, 2020 at 4:16 PM

      Hi, if you scroll above the recipe I talk about how if you can’t do coconut oil, you can just use all shortening. Thanks!

      Reply
  2. Chelsea

    December 10, 2020 at 2:53 PM

    Could I use almond milk instead of rice milk?

    Reply
    • Megan Lavin

      December 11, 2020 at 9:53 AM

      Yes. Enjoy Chelsea!

      Reply
  3. Evellyn

    September 28, 2020 at 7:44 PM

    Would I be able to pipe/decorate similar designs as you would with royal icing if I think the frosting? Or would I need to thicken it to create intricate designs? I know this pairs with your sugar cookies, how long is storage life for both recipes after making them?

    Reply
    • Megan Lavin

      September 29, 2020 at 1:25 PM

      Hi. I wouldn’t say this is like royal icing, as royal icing is thinner and dries hard. This is your typicaly buttercream consistency. When I frost things with it, I find it’s best to eat within 1-2 days, and make sure that it’s covered as the coconut oil in the frosting can harden if not. I hope that helps, thanks for stopping by.

      Reply
  4. Rochelle Redmayne

    June 27, 2020 at 9:13 PM

    Could you use oat milk instead of rice milk?

    Reply
    • Megan Lavin

      June 27, 2020 at 9:16 PM

      I like rice milk since it has the least after taste and is the most inconspicuous. But, I’m sure oat will work fine, just realize it might affect the overall taste, especially since vanilla is easy to overwhelm.

      Reply
  5. LacyMK

    January 11, 2020 at 3:22 PM

    Could I use softened earth balance or country crock vegan soy free butter instead of shortening and coconut oil?

    Reply
    • allergyawesomeness@gmail.com

      January 11, 2020 at 8:20 PM

      Hi. I’ve never tried country crock before, but I would think softened earth balance would work (though I haven’t tested it.) I just prefer coconut oil since it’s cheaper and easier to find.

      Reply
  6. brent_egbert@att.net

    November 2, 2015 at 5:00 PM

    Wow! I’m sure I would LOVE these cupcakes…yummmmm…!!!

    Sent from Windows Mail

    Reply

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Hi! I'm Megan, a mom to four kids, two with multiple food allergies & one with EOE. I'm a published cookbook author that constantly tweaks recipes to make them allergy friendly--it's an addiction. I share every recipe & tip with you, to help you eat like you did before food allergies & dietary restrictions. You can still be awesome, even with food allergies!

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