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Buttercream Frosting (Dairy-Free, Egg-Free, Vegan)

User Rating 4 Star Rating (5 Reviews)


Buttercream Frosting (Dairy-Free, Egg-Free, Vegan)

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:

  • Fill the cake first, then frost. This may seem obvious, so forgive me if it does! But always fill the cake layers before you begin frosting. Always.
  • Don't use too much or two little, and always apply two coats. Generally speaking, 2 layers of frosting is perfect for icing a homemade cake. The first layer is called the crumb layer because crumbs are caught in the frosting. Place the cake in the refrigerator after applying the crumb layer for about 20 minutes (this will give you a firmer crumb coat and will make the second layer much easier to apply). Clean off the offset spatula after the crumb layer, and take care to keep the spatula crumb-free for the second layer. For a 8-12 inch 2-layer round cake, double this recipe and you'll probably have a little left over.
  • Start with the sides, then frost the top. Using your off-set spatula, frost a smooth layer of frosting on the sides of the cake, working around the cake. Then, finish off with a smooth layer on top (this is the case for both the crumb layer and the final layer). Now, it's time to decorate, celebrate, and enjoy!
  • **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).

    User Reviews

    Reviews for this section have been closed.

     5 out of 5
    Good cookie but make sure it's worth it!, Member jennylou138

    This made about 48 mini pretzel ""cookies."" It did take about 2 hours for me to make these and I was working the whole time. I stuffed all the cookies before dipping them in chocolate in a make-shift double boiler. I am not a confectionist and these were really easy! I did not do the little tail and they still came out looking like hearts. I would make these again but not for a while since they were time consuming.

    0 out of 11 people found this helpful.

    See all 5 reviews

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    6. Dairy-Free Buttercream Frosting Recipe (Egg-Free/Vegan)

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