Dairy-Free Frosting

Creamy white frosting in a bowl with a spatula.

5 from 1 vote

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.

Prep Time5

Total Time5

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 117kcal

Author: Amanda McGillicuddy

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

Scroll up for process photos and FAQ's.

Recipe Tips -

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.

Storage -

Leftover chocolate dairy-free frosting can be stored in an airtight container in the fridge for up to 1 week. Just allow it to come to room temperature before using. You can whip it again if needed.

Ingredient Notes:

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.

Possible Substitutions:

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.

Recipe Yield: About 2 cups

Nutrition