dairy free frosting recipe
The Best dairy free frosting recipe
The best part is how easy it is to make ahead and store, so I can whip up a batch for a birthday party or just for dessert whenever I’m craving something sweet. It’s also a great way to enjoy healthier baking without sacrificing flavor. Plus, since it doesn’t contain dairy, it’s a safe bet for families with sensitivities or those following a plant-based diet. It’s the kind of recipe that feels like a little indulgence without the guilt—just pure, delicious frosting that everyone can enjoy.
Easy Dairy-Free Chocolate Frosting
A rich, creamy frosting made without dairy that pairs perfectly with chocolate cookies or cakes. Light and fluffy, it’s a great way to enjoy dessert without compromising on flavor.
🥘Ingredients
- 1 cup unsweetened almond milk
- ½ cup cocoa powder
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup heavy whipping cream (or coconut cream for dairy-free)
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
👨🍳Directions
-
1
In a mixing bowl, whisk together unsweetened almond milk, cocoa powder, maple syrup, vanilla extract, and salt until smooth. -
2
In a separate bowl, whip the heavy cream (or coconut cream) with powdered sugar and vanilla extract until soft peaks form. -
3
Gently fold the whipped cream into the cocoa mixture until fully combined and light in texture.
🔧Equipment
- Mixing bowl
- Whisk
- Chill container
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Dairy-Free Chocolate Frosting Works
❓ Frequently Asked Questions About Dairy-Free Chocolate Frosting
Can this dairy-free frosting be used for both cakes and cupcakes?
Yes, this dairy-free frosting works well for both cakes and cupcakes. Its light, fluffy texture holds up beautifully on layered cakes, while its rich flavor complements the sweetness of cupcakes.
What if I don’t have a stand mixer, and I only have a hand mixer?
You can use a hand mixer instead—just beat the frosting on medium speed for longer durations, about 3–5 minutes, until it reaches the desired consistency. Be patient and check frequently to avoid overmixing.
How long does the frosting last once made?
Store the frosting in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to 1 week or freeze it for up to 3 months. Thaw overnight before using.
Can I substitute coconut oil for the butter?
Yes, you can use coconut oil in place of butter. Melt the coconut oil until it’s fully liquid and cool slightly before using it in the recipe—it should still yield a smooth, creamy frosting.
