Name: Dairy-free vanilla “buttercream” frosting
Total time: 15 min
Yield: 12 cupcakes
Cuisine: Dairy-free
Ingredients: 1⁄2 cup vegan butter ((I use Earth Balance brand)); 1⁄4 cup non-hydrogenated shortening ((I use Earth Balance brand)); 3 cups powdered sugar ((sifted)); 2 tablespoons coconut milk coffee creamer ((or any dairy-free cream)); 1 teaspoon vanilla extract

Dairy-free vanilla “buttercream” frosting

Creamy and delicious icing. It is the perfect consistency for decorating cupcakes and cakes.

CourseDesserts, Snack
CuisineDairy-free, Egg-free, Fish-free, Gluten-free, Mustard-free, Peanut-free, Seafood-free, Sesame Seed-free, soy-free, Sulphite-free, Top 8 Allergen-free, Tree Nut-free, Wheat-free
Ingredient/MethodKid Friendly, Vegan, Vegetarian

Servings	Prep Time
12cupcakes	15minutes

Servings	Prep Time
12cupcakes	15minutes

Ingredients

1⁄2cup vegan butter(I use Earth Balance brand)
1⁄4cup non-hydrogenated shortening(I use Earth Balance brand)
3cups powdered sugar(sifted)
2tablespoons coconut milk coffee creamer(or any dairy-free cream)
1teaspoon vanilla extract

Instructions

Beat together the vegan butter with the shortening for 1 minute.
Add the sifted powdered sugar slowly, 2 tablespoons coffee creamer and vanilla. Beat for an additional 2 minutes. Add another tablespoon or 2 of the coffee creamer if needed. Beat the buttercream until light and fluffy.
Place in piping bag with large star tip and frost fully cooled cupcakes or cake. Best enjoyed within 1-2 days.

Recipe Notes

This icing is excellent with Vegan Gluten-Free Vanilla Cupcakes