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Dairy Free & Soy Free Buttercream Frosting

Course Dessert


  • 2 tbsp Coconut Cream Canned
  • 1 tsp Vanilla Extract
  • 2 tbsp Dairy Free Milk Rice, Coconut
  • 1 pinch Salt
  • 1.25 cups Dairy & Soy Free Butter We use Earth Balance.
  • 3.25 cups + Powdered Sugar


  •  Mix the coconut cream, vanilla, salt, and non-dairy milk.
  • Beat butter with rotary beaters until smooth.
  • Add powdered sugar in batches of about 1/2 cup to 1 cup.
  • Once combined, add the coconut cream mixture. Whip on high for 2-3 minutes or until the mixture gets glossy. It will be fairly loose and not ideal for piping onto a cake yet. If it is runny, add more sugar until the frosting is thick but loose.
  • Refrigerate until hard. Then whip it again with your rotary beaters for a few second. Don’t over beat.
  • Pipe and spread as desired.
    Keep chilled until ready to serve. Does not hold shape at room temperature.