You need this Easy Dairy-free Frosting! When we went dairy-free suddenly all my store-bought options and homemade recipe were off the table. I eventually found Miss Jones Bakes on Amazon, which was a good fast option but sometimes hard to find and not cheap.
I love cake. It is hands down my favorite dessert of all time. I have really fond memories of making cakes with my dad for holidays. He taught me how to pipe frosting and didn’t mind when he caught me “taste testing.”
But what is a good cake without thick delicious frosting?!
Why we love this EASY Dairy-free Frosting
It was time to make my own and I realized once I did I should have done so much sooner! Four ingredients to make this gluten-free, dairy-free frosting that can also be paleo and keto depending on the sugar you use.
Want a KETO or PALEO option? Use powdered monk fruit sugar! This is becoming more and more common in stores, but you can find it also on Amazon here.
It only takes 10 minutes to make and is nice and thick. Perfect for tubing on with decorating tools or just spreading on in a creamy layer.
No more store-bought dairy-free frosting for us, this is our new go-to!
We love this Dairy-free Frosting with my White Chocolate Raspberry Cake – a beautiful option for Easter, a baby shower, or a bridal shower!
Ingredients
- Powdered sugar or Powdered Monk Fruit Sugar (Paleo & Keto) – Powdered sugar can be found in most grocery stores in the baking aisle. Powdered monk fruit sugar is becoming more and more common in stores, but you can find it also on Amazon here.
- Ghee – Ghee is butter with the milk fat solids removed. Many who are dairy intolerant find this a swap that works well for them. If you are allergic to dairy, feel free to use a softened vegan butter like Miyokos.
- Almond milk – Or other dairy-free milk of choice
- Vanilla – Pure vanilla or vanilla extract work equally well here. However, if you want bright white frosting, use clear vanilla
Dairy-free and Paleo Frosting
Ingredients
- 4 cups powdered sugar or powdered monk fruit sugar (paleo + keto)
- 1/2 cup vegan butter soft but not melted
- 1/4 cup vanilla Nutpods ideal, but can use almond milk or other dairy-free milk. I love using Vanilla Nutpods for the best flavor!
- 1 teaspoon vanilla clear vanilla for the most white frosting
Instructions
- Combine all ingredients in a large mixing bowl. Mix on low for 30 seconds until just combined and then beat on high for 1 minute. If not coming together or too thick, add 1-2 tablespoons more of milk one tablespoon at a time until reaches desired thickness.
- Can store in fridge for up to two weeks or freezer for up to 3 minutes.
Notes
Nutrition
Could this ice a two layer 8” if I double the recipe?
Yes, if you double the recipe, it should. Enjoy!
I made this with the Paleo chocolate cake, so good . I was curious if I did something wrong though. A couple hours after assembly it started to melt a little and absorbed into the cake , which was still delicious but it made my top layer shift a bit
That makes total sense, and you didn’t do anything *wrong* 😊 When paired with the Paleo chocolate cake, a little softening can happen depending on a few factors.
Most often this happens if:
* the topping/frosting was still slightly warm when assembled
* the cake itself was even a bit warm
* or the room temperature was on the warmer side
Because paleo/dairy-free toppings rely more on coconut fat than stabilizers, they can soften faster than traditional frosting and absorb slightly into the cake before fully setting. It won’t affect the flavor (as you noticed!), but it can cause that top layer to shift.
For next time, a couple tips that help:
* make sure both the cake and topping are completely cool
* chill the topping briefly before spreading
* once assembled, pop the cake into the fridge for 30–60 minutes to help it set firmly
So glad to hear it was still delicious — chocolate cake + that topping is such a good combo. Thank you so much for taking the time to leave a review and share your experience, I truly appreciate it! 💛
I made the peanut butter variation and could not tell it was dairy free. I used the Miyokos brand butter that she recommended which I have never used before.,Dangerously good..
Ooo, we love the PB variation – it’s often requested for family birthdays. So great that it was just GOOD, not “good for dairy-free.” Thanks for the review!
I love this recipe! I made it to ice a gluten-free cake for my granddaughter’s birthday. I substituted Trader Joe’s Bourbon Vanilla Bean Paste for the vanilla, and added a full Tablespoon. It was awesome!
Ooo, I bet that vanilla paste was delicious! I’m so glad it was a hit for her special day. Thank you so much for the review!
How can I make this chocolate? How much cocoa can I add?
Great question! I just added a chocolate variation in the recipe notes. Thanks for asking and enjoy!
Used this for my daughter’s birthday cake. It was so smooth and yummy! Frosted easily and also piped with it. I subbed homemade vegan butter for ghee
Aw, I love that this was literally the icing on the cake for your daughter’s birthday. Happy it was an easy, delicious solution. Thank you for the review!
Can you pipe this frosting?
You sure can! I do so regularly. And you can always put it in the fridge for a bit if it’s not holding shape.