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Disclosure: I have included referral links in this post.
If you’re dairy-free, you don’t have to miss out on a buttercream cake icing that tastes just like the real thing.
The following recipe is easy, delicious and will have even your dairy-eating counterparts begging for more.
Dairy-Free Cake Icing
Ingredients
3 3/4 cups powdered sugar or sucanat*
1/2 cup palm shortening (I get mine in bulk from Tropical Traditions.)
4+ Tbsp. rice, almond or coconut milk
1 tsp. vanilla
Method
Cream the shortening and sugar. Add 4 Tbsp. milk of choice.
This will yield a nice, thick frosting. If you would like a thinner version, add more milk–a little at a time.
I used this dairy-free cake icing on Little Girl’s birthday cake last week. I used Indian Tree food coloring (which are natural food dyes) to tint the icing. It turned out great and was a hit with the kids!
*You can make your own powdered sucanat by pulsing it in a blender. Note that it does have a stronger, molassesy taste.
I would love to try this honey-sweetened frosting sometime as well (with palm shortening instead of butter).
Have you ever made dairy-free cake icing?
Disclosure: I have included referral links in this post.
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