5 Minute Dairy Free Buttercream Frosting
Finally! A Dairy-Free Buttercream Frosting recipe that actually tastes good and pipes well! This light and fluffy vegan vanilla buttercream is made from scratch with just four ingredients in less than 5 minutes. It pipes like a dream, perfect for frosting cake, dairy free cupcakes, or even dairy free brownies!
Ingredients
- 1 cup vegan butter, such as Earth Balance (227g)
- 3 ½ cups powdered sugar, 415g
- 1 teaspoon vanilla extract, can add 1/2 a vanilla bean too
- 2 teaspoons oat milk, Sub soy or coconut milk
Instructions
- Add the vegan butter into the bowl of a stand mixer fitted with the paddle attachment.
- Mix on low-medium speed for 30 seconds.
- Stop the mixer, add in the 3 1/2 cups sugar, and turn the dial to the lowest mixing setting so powdered sugar spill out of the sides.
- Move to a higher speed when the sugar is more incorporated.
- Move to high speed for 2 minutes, then stop the mixer and add in 1 tsp vanilla and 2 tsp dairy free milk.
- Mix again on high for 1 minute.
- Frost on the cupcakes or refrigerate right away.
- Keep the cupcakes in the fridge before serving, the frosting can soften at room temperature.
Notes
This recipe makes enough to frost 12 cupcakes or fill and frost a 2 layer 8-9" cake.
Serving: 1cupcake, Calories: 264kcal, Carbohydrates: 35g, Protein: 0.04g, Fat: 14g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 7g, Trans Fat: 3g, Sodium: 117mg, Potassium: 5mg, Fiber: 0.01g, Sugar: 34g, Vitamin A: 2IU, Calcium: 2mg, Iron: 0.05mg
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