Fluffy Vanilla Frosting Without Butter (No Dairy!)
This post may contain affiliate links. See the Disclosure Policy.
Fluffy and creamy vanilla frosting without butter, cream cheese, margarine, or vegan butter! The method – a smooth mix of coconut cream and coconut oil. Similar to traditional buttercream, the frosting can be piped onto cakes, cupcakes, or even used as an icing for cookies.
With the success of vanilla, I have made this dairy free frosting into more flavors. Of course, there is chocolate frosting made without butter. Planning a spring party? The strawberry butter free frosting tastes just as amazing as good as it looks! But my favorite – caramel butter free frosting made with maple syrup caramel – just the thought of it makes my mouth water.
There I am, in my kitchen, it’s a special celebration for my husband and me, and I’m out of butter (cue the dramatic music). My small batch of cupcakes was ready to be frosted, so what’s a girl to do?
I always have cans of coconut milk in my refrigerator (because I love to make coconut milk whipped cream!), and the idea came to me. Let’s swap butter with coconut cream and coconut oil to make frosting.
Coconut oil alone will make greasy frosting, while coconut cream on its own lacks stability. I have tested both and could not make it work without adding copious amounts of powdered sugar. But melting the two together mimics the fat content of dairy butter. Perfect. Now we have creamy, pipeable frosting!
Choose The Right Ingredients
A can of coconut milk, or coconut cream will work. The latter has less liquid. But most importantly, the coconut cream must contain guar gum. The gum is a stabilizer and helps make the frosting thick and creamy.
I have tested no-guar gum varieties, and they weren’t as successful without adding a lot of powdered sugar. And if you’ve determined so far, I don’t want a lot of powdered sugar in my frosting.
Another tip – use refined coconut oil. It doesn’t have as strong a coconut flavor as virgin coconut oil.
The Frosting Is Easy To Make
The complete instructions are in the recipe card (along with more helpful photos!). But this will give you an idea of just how easily this frosting is made.
1. The coconut cream, oil, and a tablespoon of powdered sugar go into a small saucepan and heat until just melted. This emulsifies (fancy word for mixes) the two liquids, and the little bit of powdered sugar helps bind them.
2. After the mix cools, you start adding the powdered sugar and mix until thick and creamy. We do this in increments so the ingredients are thoroughly combined. This also incorporates air to make the frosting fluffy.
Pro tip – Sift the powdered sugar as you add it – this will make the frosting smooth. Nobody likes grainy frosting. 🙂
3. And just like that, the frosting is ready to use immediately! You’ll have enough for a small batch of cakes or cupcakes, and it can sit at room temperature for up to 8 hours.
Dairy Free Frosting Storage And Use
You can refrigerate the frosting, and it will firm when chilled. But this is nothing to worry about. Bring it to room temp and mix it again with a hand mixer to loosen it.
The frosting will develop a bit of a shell as it sits out (which makes it great for stacking cookies), but it remains so creamy. No one will know it’s not frosting from one of those store-bought tubs! 🙂
Curious about what happened with my cupcake drama? Everything turned out perfect – and I added a couple heaps of sprinkles, which turned into my funfetti sprinkles butter free frosting recipe!
I’d love to hear what masterpiece you topped the frosting on! Let me know in the comments below!
Fluffy Vanilla Frosting Without Butter (No Dairy!)
Ingredients
- 5 tablespoons unsweetened canned coconut milk or cream, full fat
- 5 tablespoons cold pressed refined coconut oil
- 1 teaspoon vanilla extract
- 2 cups, plus 1 tablespoon powdered sugar
- ¼ teaspoon salt
Instructions
- A can of coconut milk or coconut cream will work. Refrigerate the can at least overnight. This causes the liquid and coconut solids to separate – we only use the thick solids from the can (too much liquid, and the frosting won't thicken). You will have extra in the can. You can double the recipe, or save it for smoothies!
- In a small saucepan, add the coconut solids, coconut oil, and 1 tablespoon of powdered sugar (this will help bind the cream and oil). Heat over medium-low heat and stir with a spatula until the mix is melted – this should only take about 1 minute. Do not boil. The mixture will resemble a creamy soup.5 tablespoons unsweetened canned coconut milk or cream, full fat, 5 tablespoons cold pressed refined coconut oil
- Transfer to a small mixing bowl and stir in the vanilla extract. Let cool to room temperature – about 10 to 15 minutes. You still want the mix to be liquid when you add the powdered sugar. Note – You can also refrigerate it for about 5 minutes to speed up the cool down.1 teaspoon vanilla extract
- Use a hand mixer fitted with the whisk attachments, and add a 1/2 cup of the powdered sugar and salt to the coconut mixture. I recommend sifting the powdered sugar for smooth frosting. Start at a low speed to incorporate the powdered sugar. Turn up the speed to high and beat for 1 minute. At this point, the frosting will look sticky, clumpy, and gooey. Do not give up! The frosting will come together as you mix in the remaining powdered sugar.2 cups, plus 1 tablespoon powdered sugar, 1/4 teaspoon salt
- Continue to add a 1/2 cup of powdered sugar at a time – beating for at least 1 minute after each addition. With the final 1/2 cup, beat the frosting for 3 minutes, until it is light and creamy – this will incorporate air to make the frosting light. The frosting should be thick and creamy and resemble the store-bought frosting you buy in the small tubs at the grocery. If the frosting still looks loose, refrigerate it for about 10 minutes, then beat for a couple more minutes until it thickens. Be cautious with adding more powdered sugar! This frosting will set, and too much will make it too thick (think fudge).
- The frosting is ready to use right away and can sit at room temp for up to 8 hours. Or, it can be refrigerated for up to 1 week. Important if refrigerating – the frosting will firm. Bring to room temperature and re-mix to loosen.
Notes
- Serving Size – This is a small batch frosting recipe for small batch cakes and cupcakes. It is easily doubled.
- Yield – Enough frosting for a small 6-inch cake or layer cake, 6 cupcakes, or 12 to 24 cookies.
- Coconut Milk or Coconut Cream (Full-Fat Only) – For the frosting to work, whichever you choose, it should include guar gum. This acts as a stabilizer to help thicken the frosting. Do not use carton coconut milk.
- Special Note – The amount of coconut solids in the can, can be hit or miss. Sometimes the can has been shaken too much, and the solids and liquid won’t separate, even after refrigerating. If your can has too little or is just mixed, save it for another recipe and try a new one.
- Piping and Decorations – This is not traditional buttercream and will not behave as such. Intricate details, designs, or flowers probably won’t hold their shape.
Nutrition Estimates
About the Author …
Hi, I’m Erin! With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers. I’ve tested, written, and photographed every one of the 300+ recipes on my website. And even had some of my desserts featured on Taste of Home, The Spruce Eats, ELLE, Parade, and more! From traditional to gluten free desserts for two, I have the recipe for you.
Click here to learn more about me →