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
THE Best Dairy-Free Vanilla Frosting (Gluten Free, Vegan, Top 8 Free)
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!
- 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
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
Do you have to have a standing mixer to make this?
Nope! You can use handheld electric beaters.
Hello! Is the coconut oil supposed to be melted?
No. That will make the frosting too runny. I like mine room temperature. Soft enough to be able to cream.
Hi there, I accidentally left this question as a reply on the chocolate “buttercream” recipe, but just wondering what an appropriate substitute for vanilla rice milk would be? Will regular rice milkmake much difference? Can I simply add some vanilla extract to rice milk? I am not familiar with this product and unsure if I can source in my aussie location and don’t have the time frame to order online from overseas. tia
Hi Ella. You should be able to use any milk substitute you want. We just prefer rice milk. If you have regular rice milk instead of vanilla rice milk, it won’t make a big difference, no big deal. Happy baking.
Amazing! Thank you.
Not sure if this is a silly question… but should the coconut oil be melted? (Winter here and it’s solid)
Can I use avocado oil instead of coconut oil? Or olive? (Can’t do coconut) Thanks!
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!
Could I use almond milk instead of rice milk?
Yes. Enjoy Chelsea!
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?
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.
Could you use oat milk instead of rice milk?
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.
Could I use softened earth balance or country crock vegan soy free butter instead of shortening and coconut oil?
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.
Wow! I’m sure I would LOVE these cupcakes…yummmmm…!!!
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