If you are looking for a Dairy Free Vanilla Frosting that you can still pipe with frosting tips, this is it! This recipe tastes great too and is also a vegan recipe! If you didn’t tell someone that it was dairy free, I bet they would never guess it!
I have tried several dairy free frostings over the past few years. A lot of them were good, but they were more of a glaze and were impossible to pipe decorations with. I have also tried some that were very thick and crumbly with a complicated recipe. My Dairy Free Vanilla Frosting is easy to mix up and you will get the same results every time!
The key to this recipe is the palm and coconut shortening. I buy an organic brand at my local natural grocery store. You could also find some online as well. Using palm oil in recipes is not my favorite, however it gives a great consistency to this frosting. The shortening I buy also says it is sourced from a small fair trade certified family farm that is not harming rainforests, so I feel a bit better. I like that it is a mix of coconut oil and palm oil, so it is not 100% palm oil, which I think helps with the flavor.
My search for a dairy free frosting started when I realized my youngest son needed to be dairy free. Both him and my other son agree that this frosting is really good and a great alternative to traditional buttercream! This vanilla flavor will go with many different cake or cupcake flavors!
The Dairy Free Vanilla Frosting recipe is below. Since it is a frosting recipe, there is no need to adjust for altitude. Hope you enjoy and be sure to leave a comment if you try it out or have any questions!
Dairy Free Vanilla Frosting - DF
- 2 cups palm & coconut shortening (one 15oz. container)
- 32 oz. powdered sugar (2 16 oz. bags or about 8 cups
- 1 can coconut cream (5.4 oz.) minus 1 tbsp of liquid
- 1 tbsp maple syrup
- 2 tbsp vanilla extract
- Add the shortening to your mixing bowl and beat for a few seconds.
- Open a bag of powdered sugar and add in about a third of the bag. Mix until combined. Repeat until the whole bag is mixed in.
- Add in the vanilla extract. Mix until combined.
- Open the second bag of powdered sugar and add in about a third of the bag. Mix until combined. Repeat until the whole bag is mixed in.
- Add in the maple syrup and coconut cream. Don't forget to take out about 1 tbsp of liquid from the can of coconut cream.
- Mix the frosting for 1 minute then scrape the bowl. Mix for an additional 1 minute.
- Mix the frosting by hand with a spatula or spoonula for a few seconds to try to get out some of the air bubbles and make sure everything is incorporated.
- Frost your cake, cupcakes, cookies, etc.!
- Store any leftovers in an airtight container. It will last up to 1 week in the refrigerator, or you could freeze it for up to 3 months.