This sweet and creamy Dairy-Free Frosting is an effortless way to elevate a dairy-free treat! This recipe comes together in no time at all, is made from only 5 simple ingredients, and makes the perfect addition to cupcakes, cinnamon rolls, and cookies.
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I am a Miss Jones Baking Co frosting supporter. I love it, and I use it often when I need a quality frosting in a pinch. This dairy-free frosting tastes so incredibly similar, is really easy to make, and is a nice option if you need to double the recipe to accommodate large batches!
This frosting is sweet with just the right amount of salt, and the texture is unbelievably creamy! With softened palm shortening and only 4 other ingredients, it comes together in just minutes. You are going to love using it on your favorite sugar cookies, cupcakes, or layered cakes!
If you're lookin' for another dairy-free treat, try these Gluten-Free Chocolate Chip Banana Muffins (Dairy-Free) or this Gluten-Free Dairy-Free Banana Bread (Maple Syrup Sweetened!).
What I Love About This Recipe
This is frosting checks all my boxes. Here is why I love it:
- Effortless to Make - With a stand mixer, this dairy-free frosting comes together in just minutes with minimal dishes and only 5 ingredients.
- Creamy & Sweet - This frosting is the perfect balance of sweet and salty, and the palm shortening adds a silky richness. It's so good!
Ingredients
Palm Shortening - Palm shortening can sometimes be called all vegetable shortening. If using all vegetable shortening, be sure to check the label to verify that the only ingredient is palm fruit oil. I like Spectrum Organic All Vegetable Shortening, which can be purchased from Thrive Market, Amazon, or from local health food stores.
Powdered Sugar - Sifting while measuring is helpful if you have lumps.
Coconut Milk - I use Thai Kitchen Organic Coconut Milk. It is the most similar to heavy cream and maintains a pourable consistency even when refrigerated (only the full fat organic variety). Other non-dairy milks will work. Make sure it is room temperature to ensure that it doesn't solidify the palm shortening when added.
Sea Salt - Because palm shortening is essentially flavorless, I use more salt in this recipe than I would in something containing dairy-free or regular butter. If you are sensitive to salt, start with ¼ tsp.
See the full ingredient list and measurements in the recipe card below.
Possible Substitutions & Variations
- You could substitute dairy-free butter for palm shortening but opt for a brand that uses palm oil as the first ingredients and is not "spreadable". If the dairy-free butter is too soft at room temperature it will make for a runny frosting.
- For a paleo version, you could make your own powdered maple sugar by processing granulated maple sugar in a high-powered food processor or blender until a fine powder forms.
If you try any substitutions in this recipe, please let us know what works in the comments below!
How to Make Dairy-Free Frosting
Step 1: Add the softened palm shortening to the bowl of a stand mixer. Fit the mixer with a whisk attachment and mix the shortening on medium-high speed until smooth and whipped.
Step 2: To the bowl with the palm shortening, add the coconut milk, vanilla, and sea salt, and ⅓ of the powdered sugar. Start the mixer on a low speed, and slowly increase the speed. Once the powdered sugar is worked in, add the remaining powdered sugar 1 cup at a time, scraping the sides of the bowl with a rubber spatula as needed. Mix until a smooth consistency is achieved and all the powdered sugar has been incorporated. Taste the frosting and adjust the sweetness or salt if needed.
Ways to Use Dairy-Free Frosting
This frosting holds its shape well and can be used with a variety of piping tips and frosting styles.
The recipe yields enough to frost 12 cupcakes with some leftover, a 9x13 sheet cake, 24 large cookies, or a naked-style layered cake. Use it to top your favorite cookies, cakes, cinnamon rolls, or brownies.
I love pairing it with these Almond Flour Chocolate Cupcakes, these Paleo Sweet Potato Brownies, or these Almond Flour Sugar Cookies with Sprinkles (which can be made with dairy-free butter!).
Frosting Variations
- Mix in 3 tablespoons of dye-free rainbow sprinkles for a fun confetti-style frosting!
- Add ¼ cup of unsweetened cacao powder for a rich chocolate dairy-free frosting. If the frosting is too thick once the cocoa powder is added, add another tablespoon of room temperature dairy-free milk to thin it out.
Commonly Asked Questions
Store the frosting in an airtight container in the fridge for up to 1 week. Soften at room temperature before use. If it is still a little stiff, add the frosting back to the stand mixer and beat on medium speed until it is smooth and easy to work with again.
Yes! For longer storage, you can freeze this frosting. To freeze, transfer to an airtight freezer-safe container and freeze for up to 3 months. Thaw at room temperature overnight. When you are ready to use, add the frosting back to the stand mixer and beat on medium speed until the frosting is soft and smooth again. If you need to thin the frosting out, add another tablespoon of room temperature pourable coconut milk (or other non-dairy milk) to help return the frosting to its original consistency after freezing.
Adding more powdered sugar will make the frosting thicker. Start with an additional ¼ cup at a time until it is your desired thickness. Note that adding more powdered sugar won't resolve this problem if the shortening was melted.
If your frosting is too thick, simply add another tablespoon or more of room temperature dairy-free milk until your achieve the desired texture.
Absolutely! I prefer using a Kitchenaid stand mixer because it simple to use and easier to prevent messes from plumes of powdered sugar but a handheld mixer is a great option. The process will be exactly the same.
Tips for Success
- Using room temperature ingredients is key for making a smooth dairy-free frosting. If your house is kept cooler than 68 F, you may have difficulty softening palm shortening. Keep the palm shortening in a warm area, like on top of the oven or in a patch of sunlight to help it soften - do not melt!
- If you're sensitive to salt, reduce the salt to ¼ teaspoon and adjust to taste after the frosting is finished. Additional salt and powdered sugar can be added to preference at the end.
- If your powdered sugar has lumps, sift it before use.
- Add the powdered sugar 1 cup at a time to avoid making a huge mess. Using the shield that comes with your Kitchenaid mixer is also helpful.
Try These Other Delicious Treats
Looking for other tasty recipes? Here are a few you might like:
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📖 Recipe
Dairy-Free Frosting
Equipment
- Rubber Spatula
- Stand mixer with whisk attachment
Ingredients
- 1 cup Palm shortening softened (165 g)
- 3 cups Powdered sugar sifted, if needed (330 g)
- 1 tablespoon Pourable coconut milk, room temp or dairy-free milk (see notes)
- 1 tablespoon Vanilla extract
- ½ teaspoon Sea salt or to taste
Instructions
- Add the softened palm shortening to the bowl of a stand mixer. Fit the mixer with a whisk attachment and mix the shortening on medium-high speed until smooth and whipped.
- To the bowl with the palm shortening, add the coconut milk, vanilla, and sea salt, and ⅓ of the powdered sugar. Start the mixer on a low speed, and slowly increase the speed. Once the powdered sugar is worked in, add the remaining powdered sugar 1 cup at a time, scraping the sides of the bowl with a rubber spatula as needed. Mix until a smooth consistency is achieved and all the powdered sugar has been incorporated. Taste the frosting and adjust the sweetness or salt if needed.
- Store leftover frosting in an airtight container in the fridge for up to 1 week. Before use, allow frosting to come to room temperature and return it to the stand mixer to whip on medium speed until smooth, if needed.
Notes
- Using room temperature ingredients is key for making a smooth dairy-free frosting. If your house is kept cooler than 68 F, you may have difficulty softening palm shortening. Keep the palm shortening in a warm area, like on top of the oven or in a patch of sunlight to help it soften - do not melt!
- If you're sensitive to salt, reduce the salt to ¼ teaspoon and adjust to taste after the frosting is finished. Additional salt and powdered sugar can be added to preference at the end.
- If your powdered sugar has lumps, sift it before use.
- Add the powdered sugar 1 cup at a time to avoid making a huge mess. Using the shield that comes with your Kitchenaid is also helpful.
- Palm Shortening - Palm shortening can sometimes be called all vegetable shortening. If using all vegetable shortening, be sure to check the label to verify that the only ingredient is palm fruit oil. I like Spectrum Organic All Vegetable Shortening, which can be purchased from Thrive Market, Amazon, or from local health food stores.
- Powdered Sugar - Sifting while measuring is helpful if you have lumps.
- Coconut Milk - I use Thai Kitchen Organic Coconut Milk. It is the most similar to heavy cream and maintains a pourable consistency even when refrigerated (only the full fat organic variety). Other non-dairy milks will work. Make sure it is room temperature to ensure that it doesn't solidify the palm shortening when added.
- Sea Salt - Because palm shortening is flavorless, I use more salt in this recipe than I would in something containing dairy-free or regular butter. If you are sensitive to salt, start with ¼ tsp.
- You could substitute dairy-free butter for palm shortening but opt for a brand that uses palm shortening as the first ingredients and is not "spreadable". If the dairy-free butter is soft, even when refrigerated, it will make for a runny frosting.
- For a paleo version, you could make powdered maple sugar by processing granulated maple sugar in a food processor or blender until a fine powder forms.
Amanda McGillicuddy says
So easy and delicious!