This frosting is perfect for frosting Dairy-Free Cakes, Dairy-Free Cupcakes and Vegan Cakes and Cupcakes for birthdays, showers, weddings or any special occasion where there will be a variety of diets and allergies present. Feel free to substitute the vanilla extract for another flavoring of your choice, such as lemon juice, orange juice, almond extract or maple extract.
Makes 2 1/2 cups
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 2 1/2 cups
- 1 cup dairy-free soy margarine (such as Willow Run or another dairy-free butter substitute)
- 4 cups confectioners’ sugar
- 1 t. vanilla extract
- 2 T. plain unsweetened almond milk or soymilk
- 1 T. plain soy yogurt
1. In a large mixing bowl using an electric hand mixer, cream the soy margarine until fluffy, or for about 2 minutes. Add the confectioners sugar gradually, beating at a low speed until combined. Turn up the speed to high, add the remaining ingredients, and beat until the mixture is smooth and creamy. Chill slightly before using to frost Dairy-Free Cakes, Dairy-Free Cupcakes, or other appropriate desserts.
Tips on Icing a Dairy-Free Cake with Dairy-Free Butter Cream Frosting:
**This recipe is suitable for dairy-free, gluten-free, and wheat-free diets, but as with any recipe intended for persons with allergies or dietary restrictions, make sure to read all nutritional labels carefully to make sure that there are no hidden dairy-derived ingredients (or gluten or wheat ingredients, if these apply to you).