Skip to main content New<> this month
Get the Allrecipes magazine

Dairy-Free Vanilla Frosting

Rated as 4.64 out of 5 Stars
0

"This is an easy frosting recipe I have tweaked to my liking after a few tries. It is very tasty and is pretty easy to make."
Added to shopping list. Go to shopping list.

Ingredients

5 m servings 99
Original recipe yields 16 servings (2 cups frosting)

Directions

{{model.addEditText}} Print
  1. Beat confectioners' sugar and margarine together using an electric mixer on low speed. Add 1/4 teaspoon water to increase creaminess if needed. Add vanilla extract. Increase speed to high and continue to mix until frosting is stiff. Refrigerate until ready to use.

Nutrition Facts


Per Serving: 99 calories; 4.1 15.6 0 0 41 Full nutrition

Explore more

Reviews

Read all reviews 10
Most helpful
Most positive
Least positive
Newest

I LOVED THIS RECIPE! Unfortunately, instead of adding 1/4 teaspoon of water I added 3 tablespoons because the powdered sugar was taking over the recipe, it was too much for the quantity of water...

Instead of water, I used almond milk... I also use a vegan butter and only followed the measurements about 90% of the way and WOW! did this ever make the BEST frosting I've ever had! Sending alo...

I totally changed this recipe, but this was a super helpful base. I didn't have dairy free margarine so I used coconut oil. 6 tbs wasn't nearly enough so I ended up adding quite a bit of liquid ...

This turned out delicious! I had to use quite a bit more than 1/4 teaspoon of water to get it at the consistency I wanted it, but it turned out absolutely delicious. Thank you!

I used earth butter and only one tsp water, and consistency was good. but the vanilla extract taste was too strong. Maybe if I had used a better grade of extract ( I used Aldi brand)

Excellent and easy.

It worked well and tasted amazing without changing anything!I recommend this a lot

I used coconut based butter. It was a little runny with no water used, had to add 1/2 more sugar... but it was great then. Better than my old actual butter cream.

I made mine with a virgin coconut oil spread. To make it again, I would skip the water because it was a tiny bit too soft for piping well. It was easy though, and tastes quite good!