Dairy Free Vanilla Cake Frosting Recipe

Makes enough for 1 dozen cupcakes.

Dairy free vanilla cake frosting recipe. In one bowl add the dairy free milk and the apple cider vinegar together with the melted coconut oil. To make rich vegan chocolate frosting start by beating softened dairy free margarine. Finally it s time to decorate to your heart s desire. Let that mixture sit for 10 minutes.

This recipe for dairy free vanilla frosting courtesy of divvies bakery owner lori sandler goes perfectly with her allergen free chocolate cupcakes. In another bowl sift together the flour sugar salt baking powder and baking soda. Pour the wet ingredients into the dry ingredients and stir just until combined. Instructions in a bowl cream the shortening until smooth.

If too thick add 1 tbsp at a time of. This guide explains how to frost a cake the easy way. Use immediately or store in air safe container for up to two weeks. Once you figure out how to bake without butter frosting your cake cookie or muffin is the easy part.

Vanilla frosting dairy free sugar free mamashire. Ingredients 2 cups confectioners sugar 6 tablespoons dairy free margarine teaspoon water 1 teaspoon vanilla extract. Sift in the powdered sugar gently. You should be able to find palm shortening in your local grocery store but if not you can order it online through amazon or tropical traditions.

Pour in the milk and vanilla and beat just until combined. 2 cups powdered sugar gluten free 2 to 3 tbsp coconut milk canned or your favorite dairy free milk substitute 1 4 tsp gluten free vanilla extract. Coconut milk vanilla extract xylitol coconut flour sea salt and 3 more. Add confectioners sugar baking cocoa and vanilla extract and continue to beat until frosting is silky smooth.

I ve also slathered it on warm. Most of these dairy free frosting recipes are just as easy as their conventional counterparts. The base of this dairy free frosting is palm shortening. This vanilla frosting goes wonderfully with my spice cake recipe carrot cake or peppermint whoopie pies.

Dairy free cookies and desserts have come a long way in the past two decades thanks to milk and butter substitutes that better replicate the complex sugar and protein structures present in dairy.