HOW DO I STORE THIS DAIRY FREE VANILLA FROSTING?īe sure to store it in an air tight container, otherwise it dries out and gets hard.
If you can’t have coconut, I’d recommend going ahead and using just shortening. If you’d rather sub in your favorite dairy-free butter in place of the coconut oil, that is fine too. I also notice that the butter flavor competes with the vanilla flavor, whereas coconut (if you get the unrefined) has less of a taste and is easier to mask. Plus, it’s a single ingredient, whereas many butters have ingredients in them that others can’t have (like pea protein, sunflower…etc.). I find that coconut oil is cheaper and easier to find. WHY DO YOU USE COCONUT OIL INSTEAD OF A BUTTER SUBSTITUTE? Many people are allergic to soy, so I wanted them to have an option. If you don’t need this to be a soy-free vanilla frosting, then you’re welcome to use a vegetable shortening instead. Most of the recipes above have frosting recipes associated with them, so feel free to use the ones listed, or keep this, as you can never go wrong with vanilla frosting! Here’s some yummy bases to spread this dairy free goodness on: It’s good on a spoon, or on just about any baked goods. Vanilla frosting is probably the most classic topper of them all. WHAT IS THIS DAIRY FREE VANILLA FROSTING GOOD ON? **Did you know that ALL of my baking is gluten free and vegan as well? Be sure to check out my baking index for tons of yummy, allergy friendly recipes.** It’s literally that simple to make a deliciously, creamy and spreadable dairy free vanilla frosting recipe. Add the milk and vanilla extract to the bowl and beat until combined. I still ate them, because this dairy free frosting was that good!įluffy and sweet, be sure you add this to your recipe box so you can wow your neighbors with your upcoming holiday baking! To starting making dairy free vanilla frosting, add the vegan shortening to a large bowl and beat with a mixer until creamy. They were quite lackluster, but this frosting was redemptive. I tried out a new recipe for the cupcakes seen in the picture. The original recipe says that it tastes like the inside of a twinkie, and I have to say that with my additional tweaks that it REALLY does! Also, sift the powdered sugar after you’ve measured it, not before.This dairy-free vanilla frosting is fluffy and sweet, be sure you add this to your recipe box so you can wow everyone with your baking!ĭoesn’t it seem that once Halloween is done, time speeds up until Christmas? With baking, and cookie decorating season fast approaching, it’s time to make sure you have an excellent vanilla frosting. It seems like an extra step, but not sifting your powdered sugar will result in a lumpy frosting.
#NO BUTTER VANILLA FROSTING RECIPE FULL#
You might be tempted to use low fat cream cheese, but full fat cream cheese not only has more flavor but contains less water. This will chill it down and help with the whipping. If your kitchen is super warm, stick the bowl, paddle, and whisk attachment in the fridge for 10 minutes. With a hand whisk, you have more control and can stop right when it achieves the proper stiffness. Now fold in the flour and mix until you have a smooth batter. Now gradually add the eggs in with the butter mixture. In a separate bowl, whisk the eggs and almond extract.
Grab a bowl and add the sugar and butter and beat until fluffy. If you overbeat the frosting, it will get grainy. Preheat your oven to 325F and line your pan with cupcake liners.
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