Look no further for a Vanilla Dairy Free Buttercream Frosting in this rich and creamy recipe! Not too sweet and perfectly balanced combined with a velvety texture and pure vanilla flavour make it a timeless favourite for decorating cakes, cupcakes, and cookies. This recipe is free from gluten, dairy, and the top 9 allergens as well as vegan.
Jump to:
- The Quick Lowdown:
- Why We Like This Vanilla Dairy Free Buttercream Frosting Recipe
- Ingredients
- The Ingredient Low Down
- Instructions/ Directions and Tips
- Low Food Waste Tips
- Hot Weather Recommendations
- Like This Recipe?
- Sign up to Our Newsletter so you never miss a recipe.
- Substitutions, Variations, & Adaptations
- Pro Tip
- Equipment
- Storage Instructions
- FAQ
- What To Make With Vanilla Dairy Free Buttercream Frosting
- Other Recipes You May Enjoy
- 📖 Recipe
- Food Safety
- Have You Made Our Dairy Free Buttercream Icing? Please Leave a Comment Below.
- Rate our Recipe.
- We Love To Hear From You!
- Allergy Resources
- 💬 Comments
The Quick Lowdown:
Taste: Subtle vanilla flavour that is not overwhelmingly sweet.
Texture: Soft and fluffy, like a whipped buttercream frosting.
Speed: Super quick icing recipe.
Difficulty: Beginner level, great to make with the kids, supervision required.
Why We Like This Vanilla Dairy Free Buttercream Frosting Recipe
We are not huge fans of cloyingly sweet frosting on cakes. When all you can taste is how sweet they are they can be overwhelming on a delicate cake or cookie. This recipe is sugary but not like you have licked a sugar packet, which is exactly why we like it.
This recipe is also super easy to make. Our older kids, who are now early teens often help out by making the icing. The light coloured buttercream is delicious as it is or a great base to add other flavourings or colours.
Ingredients
- Dairy Free Buttery Sticks
- Powdered Sugar
- Vanilla Extract
- Dairy Free Cream Cheese
See recipe card for quantities.
The Ingredient Low Down
Dairy Free Buttery Sticks
We use the Melt Organics brand of butter-y sticks to make this recipe. They contain coconut and may not be suitable for everyone with allergies. There are other brands of dairy free baking butter sticks - Country Crock (some contain soy or may contain it), Earth Balance (some contains soy but this one is labelled soy free), President's Choice - (contains soy or may contain soy) - some of these do not have coconut listed as an ingredient.
We have not tried this recipe with homemade plant butter.
Tip
Dairy Free butter replacements come in spreads and bars. They are not the same. The spreads tend to have more ingredients in them to make them spreadable. These will make it so the buttercream splits easier and doesn't set well. Use the dairy free butter sticks with a higher fat content to make the best dairy free frosting for cake.
Powdered Sugar
If making this recipe for anyone who is vegan be sure to make sure the sugar you are using is vegan. In some countries sugarcane can be refined using bone char. It is becoming more rare and is not used as often as it used to be. Double check that your powdered sugar is vegan.
Icing sugar and powdered sugar are both the same thing, as is confectioner's sugar. They are a finely ground sugar that is mixed with cornstarch to prevent it from clumping.
Tip
It is easy to make your own powdered sugar by putting granulated sugar into a food processor and blending it until it is a powder. You will need to add an anti-caking ingredient. Arrowroot starch works well as does cornstarch.
Vanilla Extract
There are a few choices for using vanilla extract. Commercially made extracts, like LorAnn oils, have some shared lines and facilities. For the LorAnn Brand each extract has a PDF list of allergens in the products, shared lines, and facilities. McCormick has a Pure Vanilla Extract that uses smart label, a detailed online label, and an online allergen statement from the McCormick brand.
Homemade vanilla extract is easy to make when using real vanilla beans and a suitable alcohol that is at least 70 proof or a minimum of 35% alcohol as per the American FDA. When looking for a recipe good quality vanilla extract the beans should be weighed not counted in bean count as each bean is a different weight depending on how plump it is. The FDA guideline is 13.35 ounces of vanilla per gallon of alcohol, such as rum or vodka. The general rule is 1 ounce of vanilla beans to 8 ounces of appropriate alcohol for a single fold vanilla extract.
We use locally sourced potato vodka for our homemade vanilla. When making your own it does take 6-8 months before the alcohol will draw the full flavour from the vanilla beans. We get beans from a reputable vanilla wholesaler in co-operative sales.
Tip
Imitation Vanilla and pure Vanilla extract are not the same thing. In days of yore imitation vanilla was made with castoreum which was a flavouring derived from animal sources, the beaver, rendering the imitation not suitable for vegans. It is an expensive alternative Nowadays, imitation vanilla is made from lab derived flavourings or from lignin, a wood polymer, and other inexpensive natural flavours. See this article by Food Safety Magazine for more information.
Dairy Free Cream Cheese
Don't be afraid of this ingredient adding a cream cheese flavour to the icing. It doesn't in the small quantity used in this dairy free frosting recipe as long as you use the original flavours. Using a flavoured dairy free cream cheese will flavour the icing.
We did a lot of working with the recipe to get it just right as the fat from the dairy free cream cheese helps to keep the dairy free cake icing smooth and helps it not to split.
We like to use Daiya (contains Oats) or Violife (contains coconut). There are also dairy free cream cheeses made by Follow Your Heart (contains coconut), and Philadelphia Plant Based (contains coconut) no info on shared lines online for any of the products at the time of writing this article in August 2024.
Tip
Many commercially made dairy free cream cheeses contain coconut. If they are not suitable for you, palm shortening can be substituted in the same quantity. Most other shortenings contain soy.
Instructions/ Directions and Tips
Step 1
To the bowl of a stand mixer or handheld mixer, add in the dairy free butter sticks and dairy free cream cheese.
Tip
The butter and cream cheese should be warm enough to leave an indent in them if poked with a finger through the paper wrapper that separates the bars. They should not be solid or room temperature warm. If they are warm enough to melt in your hand they will cause the icing to split.
Step 2
Cream the dairy free butter and dairy free cream cheese until it is soft and is noticeably lighter in colour. This takes about 3-5 minutes.
Tip
Use the paddle accessory to mix on a medium to high speed on a stand mixer.
Step 3
Turn down the mixing speed to low/stir. Add in the powdered sugar ½ cup at a time and let it incorporate.
Tip
If the icing sugar is added in larger batches it will poof and spit from the bowl as it mixes. Keeping the speed really low will help to resolve this issue as will adding the powdered sugar in small batches. Alternatively, draping a clean kitchen towel over the mixer can also help just don't get it stuck in the mixing paddle.
Step 4
Pour in vanilla at low speed. Turn up the mixing speed to medium and let it mix and fluff up. Takes about 3 minutes.
Tip
You are looking for soft peaks. It will not form stiff peaks. To firm it up, pop the bowl and frosting in the fridge. Dairy Free frosting can split if too warm, check out the FAQ to see how to fix a split icing.
Hint
Do not overmix. The heat from overmixing and the overwhipping can, in some cases, cause splitting the Buttercream Frosting Dairy Free so the fat is not emulsified in the icing. For more advice on how to save a split buttercream and why it happens - check out the FAQ section.
Low Food Waste Tips
Don't toss out any leftover frosting. Instead use it to make whoopie pies or to use with a firmer cookie or sweet biscuit like gluten free gingersnaps as a homemade version of the 1990s cookie treat, dunkaroos.
Hot Weather Recommendations
Dairy free buttercream will NOT hold up to extreme temperatures!
If you are planning on using this recipe for a wedding cake or a display be sure the cake is in an air conditioned room or kept chilled until ready to be served in hot weather.
The melting point of the dairy free butters is much lower than regular butter due to them often being made with coconut oils.
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Substitutions, Variations, & Adaptations
- Sugar Free - Powdered sweetener - such as powdered monk fruit or ground stevia can be used to make this without sugar. Use ⅓ the amount of sugar and 1 tablespoon of arrowroot starch to help thicken the frosting.
- Flavoured - Replace the vanilla for any allergy friendly flavouring extract you prefer. We make our own extracts with potato vodka and various foods to extract the flavour. Check out this article for more info.
- Fun Colours - Adding gel, liquid, or powder food colouring to colour the icing. For the most vibrant colours let them set overnight. We also like to use dye free options like turmeric powder, beet powder or spinach powder to colour our dairy free cake frosting.
- Chocolate - Adding in gluten free and allergy friendly cocoa powder to make this recipe a decadent chocolate buttercream frosting.
- Coconut Free - If the dairy free cream cheeses in your area contain coconut and you can not have it see if palm shortening is safe for you. Regular shortening has soy.
Check out this Chocolate version of this recipe on my website in the recipe for our allergy friendly chocolate cake! Allergy Friendly Chocolate Cake and Frosting
Pro Tip
Increasing the fat content by adding the scoop of dairy free cream cheese helps to keep the frosting from splitting. Do not omit this ingredient. Instead replace it with soy free palm shortening.
Equipment
- Stand Mixer or Hand Mixer - we use a stand mixer as we can do other things whilst the frosting is mixing.
- Large Mixing Bowl or mixer bowl.
Tip
Drape a clean tea towel that is free from allergens over the stand mixer as the powdered sugar is added to the mixer in ¼ cup increments. This will help stop the icing sugar from getting all over and becoming airborne. Watch that the towel does not get caught in the mixing paddle or snagged in the machine.
Storage Instructions
Remove the icing from the fridge around 30 minutes before you intend to use it so it is easier to spread.
Fridge
The dairy free frosting recipe can be kept in the fridge for up to 3 days. To keep the buttercream fresh and to help stop it from absorbing odours from other items in the fridge don't store it near onions, or pungent items. The best way to store the dairy free buttercream icing is to put it in an airtight container.
Freezer
We do not recommend freezing this vanilla dairy free buttercream frosting.
FAQ
Buttercream icing tends to split when it is too cold, if using dairy based ingredients. However, dairy free buttercream is a bit more persnickety as it can split if too hot or too cold. It can also split if the dairy free butter used has a lot of water in it and less fat. It is the emulsification of the fat with the icing sugar that helps to get that smooth texture you are looking for in a good buttercream icing.
Much like hollandaise sauce, the fat can separate from the other ingredients and give a chunky or textured feel to the frosting. This happens when the ingredients become too hot. Take breaks when mixing the frosting. There is heat that generates from the friction of the mixing of the icing. If you are making the icing on a warm day you can pop the icing bowl in the fridge for a few minutes to help keep it from getting too hot.
You can avoid this by using dairy free butter that is not too hot or too cold. We let ours get the chill of the fridge off and just start to be malleable with our fingers not full on room temperature.
In some cases overmixing the frosting can also lead to it seizing. We do not add any dairy free milk in our recipe as we find adding cold or even lukewarm dairy free milk that is lower in fats will cause the frosting to split.
The key to fixing split dairy free is to try one of three methods.
1- The first is to put the bowl and the icing in the fridge and let the fats solidify a fair amount and get the icing cold. Then try to mix it again with the heat from the mixer warming up the icing by friction. This may not work but is the first one to try.
2- The second way is to gently warm the icing in a double boiler where the bottom pan is filled with water. Do not heat the icing until it melts, just gently warm it while stirring it to try and re-emulsify the fats. Once the icing is slightly warmed, take it off the heat and re-mix.
3- The last method is to add a bit more fat. You can use ethically sourced palm shortening (not soy as that is a priority allergen) or dairy free cream cheese one tablespoon at a time and mix.
When buttercream is runny it is either too warm or has too much liquid added to it. If you have used dairy free milk to thin out your buttercream add more icing sugar 1 tablespoon at a time and mix.
A melting vegan buttercream frosting will also get runny as the vegan butters melt at a lower temperature than dairy butter. Pop it in the fridge to firm it up.
What To Make With Vanilla Dairy Free Buttercream Frosting
The biggest reason that we make our vanilla dairy free buttercream frosting is to frost cakes with it. One batch of icing will easily ice one 2 layer 9 inch round cake, one 13 by 9 inch sheet cake or 12 cupcakes. We use this vanilla recipe on any cake we need different coloured frosting or white frosting. It is our birthday standard recipe.
Other ways we use this vanilla buttercream icing is as filling for whoopie pies with our soft vegan chocolate cookies. Cookies and this icing pair really well.
Anyone who grew up in the 1990s might remember the cookies with icing packages that were available in the snack aisle. We make those for our kids using any cookie that is safe for them, including packaged ones like Made Good Cookies, Allergy Smart Cookies, or Partake Cookies. We mix a few allergy friendly sprinkles, like the ones from NoWhey! with the prepared icing and have them for extra special treats.
📖 Recipe
Vanilla Dairy Free Buttercream Frosting
Print Recipe Pin Recipe Add to Collection Add to Shopping ListEquipment
- Stand Mixer or Hand Mixer
- Large Mixing Bowl
Ingredients
- 1 Cup Dairy Free Butter Stick softened ever so slightly (see notes)
- ¼ Cup Dairy Free Cream Cheese softened (see notes)
- 4 Cups Powdered Sugar
- 1 Tablespoon Vanilla Extract
Instructions
- To the bowl of a stand mixer or handheld mixer, add in the dairy free butter sticks and dairy free cream cheese.1 Cup Dairy Free Butter Stick, ¼ Cup Dairy Free Cream Cheese
- Cream the dairy free butter and dairy free cream cheese until it is soft and is noticeably lighter in colour. This takes about 3-5 minutes.
- Turn down the mixing speed to low/stir. Add in the powdered sugar ½ cup at a time and let it incorporate.4 Cups Powdered Sugar
- Pour in vanilla at low speed. Turn up the mixing speed to medium and let it mix and fluff up. Takes about 3 minutes. Do not overmix.1 Tablespoon Vanilla Extract
Notes
This recipe can be topped with vegan, tree nut, and peanut and soy free sprinkles and paired with cookies to make homemade dunkaroos. For Chocolate Frosting check out this Allergy Friendly Chocolate Cake and Frosting recipe.
Allergy Note 1
Always check that each ingredient is safe for you. Reading all the ingredients and labelling as well as checking with the manufacturer should always be done before buying any product. Each person's allergies are different and only you and your medical team can determine what is best for you. Checking with the manufacturer is best practice to see if shared lines, or facilities are used when making any of the suggested products. Just because a product is right for us does not mean it is safe for anyone else. You must do your own research on each product.
Allergy Note 2
If making this recipe for anyone with an allergy always check with them for suitable products and ingredients. Each person knows their allergies best and can advise on what is safe for them to eat. Keep in mind that if making for another person they may not be able to eat it with shared prep surfaces, cooking equipment, and kitchens or other safety reasons.
Allergy Note 3
This is not medical advice. Always discuss your allergies, nutrition, and suitable products and recipes with your medical team before using.
Nutrition
Nutritional Disclaimer
"The Allergen Free Kitchen" is not a registered dietician or nutritionist, does not replace a registered dietician or nutritionist and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend you consult with your medical team to find a registered dietician or nutritionist and for you to calculate the nutritional information. Calories and nutritional values can vary vastly depending on which brands were used and any substitutions used.
Food Safety
- Contact the manufacturer of products, regarding cross contact and ingredients, to ensure they are safe for you
- Always check ingredients for allergens
- Do not use the same utensils on allergen free food, that previously touched allergens
- Don't leave food sitting out at room temperature for extended periods
Have You Made Our Dairy Free Buttercream Icing? Please Leave a Comment Below.
Rate our Recipe.
We Love To Hear From You!
Allergy Resources
If you are struggling with allergies or which foods are safe for you we encourage you to contact your medical team to help determine what is best for you.
For additional resources please check out the following allergy education and advocacy pages:
In the United States:
- Food Allergy & Anaphylaxis Connection Team (FAACT) - Home Page
- Food Allergy Research & Education (FARE) - Home Page
- U.S Food & Drug Administration (FDA) - Food Allergies - Home Page
- Recalls, Reporting and Alerts on Food - in The United States of America
- Food Safety and Inspection Service, USDA - Recalls
- US Food & Drug Administration, FDA - Recalls
- Celiac Disease Foundation - Home Page
- National Celiac Association (NCA) - Home Page
- Beyond Celiac - Home Page
- Celiac.com - Home Page
In Canada
- Food Allergy Canada - Home Page
- Celiac Canada - Home Page
- The Government of Canada - Health Site- Food Allergies
- The Government of Canada - Food Allergen Labelling, the List of Ingredients and Allergens on Food Labels, and Allergens and Gluten Sources Labelling
Recalls, Reporting and Alerts on Food - in Canada
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