The Best Dairy Free Buttercream
This whipped dairy-free buttercream frosting is light, fluffy, and smooth with no grainy texture. It makes enough for 2 dozen cupcakes or a 8 inch layer cake.
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Calories: 175kcal
Ingredients
- 4 sticks Country Crock Plant Butter with Avocado Oil softened
- 4 cups powdered sugar
- 1 tablespoon vanilla extract
- 1 tablespoon dairy-free milk
Instructions
- Add the softened Country Crock Plant Butter to the bowl of a stand mixer fitted with the paddle attachment.
- Whip on medium high speed for 20 full minutes. This step is very important, even if it looks ready sooner.
- Slowly add the powdered sugar to the whipped butter.
- Add the vanilla extract and dairy-free milk.
- Continue whipping for another 4–5 minutes, scrape down the sides of the bowl as needed, until the frosting is fully incorporated, light, and smooth with no grainy texture.
- Pipe onto your cakes, cupcakes or whatever dessert you're making.
- You can make this buttercream in advance and store it in the fridge for a couple days or in the freezer for 3 months.
- bring to room temp and rewhip before using.
Notes
- Make sure the butter is fully softened before starting.
- Don’t rush the whipping time, it’s what makes this frosting work.
- This frosting can be used immediately or stored in the fridge and re-whipped before using.
Nutrition
Serving: 1g | Calories: 175kcal | Carbohydrates: 41g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 16mg | Sugar: 41g