Dairy-Free Vanilla Frosting

I added a tablespoon of unsweetened cocoa powder a dash of salt and a smidge of almond extract and it was a hit!

I substituted the dairy free margarine for coconut oil.. it was a really good consistency reminds me of the Betty Crocker stuff you buy at the store. The problem I think with this recipe is the second you add the extract it becomes quite goopy. I think if I had the sugar I would opt out of the vanilla and the coconut oil would give it a nice flavour on its own. HOWEVER. If you stir it up with some cocoa I found that it absorbed the moisture and smelled delicious. The texture is a bit gummier than the stuff from the store but it’s 5000x better

It was amazing! I would recommend using 1/2 tablespoon of vanilla instead of 1 teaspoon. The added vanilla makes it taste even more delicious!

Maybe I’m doing something wrong, but every time I add the water or food coloring, it separates and is a soupy mess and I can’t fix it. I’ve wasted so much margarine and powdered sugar.

Great recipe! My husband cannot tolerate dairy so this recipe is a life saver. Thank you.

It tasted amazing, I loved it. The only other note I have is I would add half to a full teaspoon of water instead of a quarter.

Instead of water, I used almond milk… I also use a vegan butter and only followed the measurements about 90% of the way and WOW! did this ever make the BEST frosting I’ve ever had! Sending along to my British mate to make for his vegan daughter. Slam dunk, will definitely make again.

I LOVED THIS RECIPE! Unfortunately, instead of adding 1/4 teaspoon of water I added 3 tablespoons because the powdered sugar was taking over the recipe, it was too much for the quantity of water, so I recommend adding 3 tablespoons of water instead of 1/4 teaspoon, after I was done the frosting was HEAVEN on my cake! Would make again but with my modifications

I totally changed this recipe, but this was a super helpful base. I didn’t have dairy free margarine so I used coconut oil. 6 tbs wasn’t nearly enough so I ended up adding quite a bit of liquid (used oat milk instead of water). Instead of vanilla I used dehydrated raspberry powder (added with the powdered sugar) and raspberry extract. Whipped it for 5 minutes in my kitchen-aid. It is AMAZING. Thank you for this recipe! Piped it onto cupcakes.

This turned out delicious! I had to use quite a bit more than 1/4 teaspoon of water to get it at the consistency I wanted it, but it turned out absolutely delicious. Thank you!

I used earth butter and only one tsp water, and consistency was good. but the vanilla extract taste was too strong. Maybe if I had used a better grade of extract ( I used Aldi brand)

Excellent and easy.

It worked well and tasted amazing without changing anything!I recommend this a lot

I used coconut based butter. It was a little runny with no water used, had to add 1/2 more sugar… but it was great then. Better than my old actual butter cream.

I made mine with a virgin coconut oil spread. To make it again, I would skip the water because it was a tiny bit too soft for piping well. It was easy though, and tastes quite good!

This recipe came out really nicely. I used Earth Balance Original margarine and found that there was an aftertaste to the frosting, even after I’d added the banana extract, which was pretty powerful. So I took a chance and added another 3 tablespoons of vegetable shortening to the recipe on top of the margarine and that completely got rid of the aftertaste. It also made the frosting have a stiff consistency while still being light and creamy. Definitely something I’d recommend doing if you try this one.