This tasty dairy-free frosting is so quick and easy to make and tastes amazing. It only needs three ingredients and is ready in under 5 minutes. Mix it up by adding your own choice of flavourings and colourings.
I love a good dairy-free frosting. I could happily sit there with a spoon and eat it on its own but it's full of sugar so that would probably be a bad idea for my health and my teeth. This particular recipe is one I've used over and over again as it is just so versatile. You can use it to cover a cake, as a topping on cupcakes like on my beautiful chocolate lotus biscoff cupcakes or even for icing biscuits. It is also almost impossible to get wrong.
But my favourite way to use this dairy-free frosting is as for icing the tops of cupcakes. I've varied the icing in multiple ways. Added grated zest of lime and green colouring to make a topping for key lime cupcakes, added cocoa powder for a lovely rich chocolate frosting, mixed in lotus spread for my biscoff cupcakes. There are just an endless amount of ways to adapt this recipe for all kinds of different cakes.
I love a good cupcake and what's better than one smothered with this delicious dairy-free frosting. This buttery frosting recipe is vegan, easy and quick to make and the perfect sugary hit. This one definitely isn't for dieters.
For this recipe I added lime zest and colouring to the basic recipe but these are in no way set in stone. Just try not to add liquid or dry ingredients in large amounts as it'll change the consistency of the frosting.
- icing sugar sifted
- vegan butter softened
- finely grated lime zest (optional)
- a dash of vanilla extract (optional)
- few drops food colouring (optional)
This recipe for dairy-free frosting is really easy to make and should take you less than five minutes in a stand mixer.
In your mixer bowl, add the powdered sugar and the vegan butter. You want to set your mixer to a medium speed and mix until fully combined. You should be left with a smooth thick frosting suitable for spreading and piping.
If you find the mixture a little too thick, feel free to add a tiny amount of plant-based milk or a little water.
When you have the right consistency, add the vanilla flavouring and any colours or other types of flavouring you want to incorporate. This is the stage that I added my lime zest and green colouring.
Adding the flavourings may have changed the consistency a little. If it's looser than you'd like add a little more powdered sugar to firm it up a bit. If it is too stiff you can add a little bit more of your plant-based milk. Almond and soya both work well in this recipe.
Then fill a piping bag with the frosting and pipe onto your cakes or use a palette knife to spread over the cakes.
If you are anything like me you'll go to make some cupcakes and then find that you're out of powdered sugar. I always seem to be running low, I get through a lot of the stuff. During the first lockdown pretty much all the supermarkets were out of it too so I discovered this great workaround that lets you convert ordinary granulated sugar into powdered sugar. If you are out of icing sugar but have granulated sugar and cornflour you can try making your own!
The quantities in this dairy-free frosting recipe are enough for 12 cupcakes but it scales up easily. So just double the quantities for 24 cupcakes.
Don't forget to check out my other vegan dessert recipes.
Can it be made in advance?
This can be refrigerated for up to a week. I wouldn't suggest freezing it though. The addition of the water when it defrosts makes the frosting unusable.