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

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By , About.com Guide

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

This dairy-free buttercream is perfect for birthday cakes, wedding cakes or cupcakes.

© 2008 Ashley Skabar, licensed to About.com, Inc.

This frosting is perfect for frosting dairy-free 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

Ingredients:

  • 1 cup dairy-free soy margarine (such as Willow Run)
  • 4 cups confectioners’ sugar
  • 1 t. vanilla extract
  • 2 T. plain unsweetened almond milk or soymilk
  • 1 T. plain soy yogurt

Preparation:

1. In a large mixing bowl using an electric hand mixer, cream the soy margarine until fluffy, 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 and cupcakes.

User Reviews

 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.

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