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