This dairy free frosting is a fluffy vanilla buttercream made with 1 cup of chilled coconut cream (the solid part only), ½ cup vegan butter or vegetable shortening, 3 to 3½ cups sifted powdered sugar, 1 teaspoon vanilla, 1 tablespoon cornstarch, and a pinch of salt. It takes about 15 minutes of mixing once the coconut cream has chilled overnight, and it frosts about 12 cupcakes or one two layer 8 inch cake.
When I need one without milk or butter that pipes clean, holds its shape, and does not taste like a compromise, this is the one I rely on. The key is the coconut cream: whipped with the vegan fat before any sugar goes in, it gives the frosting body and lift that vegan butter alone cannot.
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- Yield: frosts about 12 cupcakes or one two layer 8 inch cake
- Time: 15 minutes hands on, plus chilling the can of full fat coconut milk overnight
- Base ratio: 1 cup solid coconut cream to ½ cup vegan butter or shortening to 3 to 3½ cups powdered sugar
- Stabilizer: 1 tablespoon cornstarch, sifted in with the powdered sugar
- Mixing times: 2 to 3 minutes for the base, 2 minutes on high after the sugar, then 3 to 5 more minutes to stiff peaks
- Thinning: 1 to 2 tablespoons almond, oat, or soy milk, added 1 tablespoon at a time
- Storage: a few hours at room temperature on a finished cake, up to 2 days covered in the fridge
Why Coconut Cream Makes This Dairy-Free Frosting Fluffy
Chilled coconut cream is not just a stand in for dairy. It adds body and structure that behaves like milk fat, which is exactly what you want in a firm, pipeable frosting. I have tested versions with only vegan butter or only shortening; they spread easily but lacked airiness. Coconut cream gave me better volume without extra sweetness.
You must use the solidified part only, because that is where the fat lives. Chill a can of full fat coconut milk in the fridge overnight without shaking it, open it, and scoop out the thick cream that has risen to the top. Leave the thin liquid behind. If the cream is warm or watery, the frosting will break or stay too soft, the same reason a coconut whipped cream can flop. That recipe is the one to make when you want a light, spoonable topping with no powdered sugar structure; this one is for frosting that holds a swirl.
Dairy-Free Buttercream That Pipes (Vegan Butter + Shortening Ratio)
The recipe calls for ½ cup of fat, and you choose how to fill it. Vegan butter gives better flavor. Shortening gives more stiffness. I use vegan butter when I want a softer frosting, and shortening when I know the dessert will travel or sit out at a party. In my notes, Earth Balance and Miyoko’s both work well here. If you are avoiding soy, choose a soy free blend.
- Softest and most buttery: ½ cup vegan butter, 0 shortening. Best for spreading on a cake served the same day.
- My piping ratio (1:1): ¼ cup vegan butter plus ¼ cup vegetable shortening. It pipes smoothly, keeps sharp ridges, and still tastes like buttercream.
- Firmest for warm rooms: ½ cup vegetable shortening, 0 vegan butter. Holds detail longest, with a milder flavor, so do not skip the vanilla and salt.
Whatever mix you use, keep the total at ½ cup and bring the fat to room temperature so it blends evenly with the coconut cream. For even stiffer piping, add up to ½ cup more powdered sugar, as the recipe allows.
Coconut Cream vs Vegan Butter Only vs Aquafaba
I have made dairy free frosting many ways over the years, and each base behaves differently:
- Vegan butter only: more flavor but less lift. Creamy, yet it can feel heavy and may separate in heat.
- Coconut cream only: light and airy, but it does not hold well unless it is whipped long and paired with plenty of powdered sugar.
- Coconut cream plus vegan butter or shortening (this recipe): coconut cream brings lightness, the fat adds body and flavor, and together they whip into a frosting that spreads beautifully and holds firm.
- Aquafaba plus vegan butter: the chickpea liquid is whipped like meringue first. It is egg free and coconut free, and it is the method in my vegan frosting recipe.
Choose the aquafaba version if someone at the table cannot have coconut. If coconut is the flavor you are after, my coconut buttercream frosting leans into it fully, though it is made with dairy.
Whipping the Frosting to Stiff Peaks
Beat the chilled coconut cream and the vegan butter or shortening with an electric mixer on medium speed for 2 to 3 minutes, until smooth and fluffy. Mix in the vanilla and the pinch of salt.
Powdered sugar clumps easily, and any lump shows up fast on a smooth finish, so sift it before measuring (the volume changes after sifting). Sift the cornstarch in with it. Add 3 cups, 1 cup at a time on low speed, then beat on high for 2 minutes. Depending on how much moisture your coconut cream has, you may need up to ½ cup more.
Cornstarch does more than absorb moisture. It slightly firms the frosting and helps stabilize the air bubbles during whipping. You will not taste it, but you will see it in a warm kitchen: the peaks stay defined and the frosting does not slide. I add it to my peanut butter frosting too when I need a firmer swirl.
Finish by beating on high for another 3 to 5 minutes, until the frosting is light, airy, and holds stiff peaks. If it is too thick, add non-dairy milk 1 tablespoon at a time.
What Can Go Wrong
- Frosting is soupy: the coconut liquid got into the bowl or the cream was not cold enough. Chill the bowl and frosting for 10 to 15 minutes, then beat in more powdered sugar, up to ½ cup.
- Frosting looks split or curdled: the fat and coconut cream were at very different temperatures. Keep beating on medium; if it stays broken, chill briefly and whip again.
- Piped swirls sag: the room is warm or you used all vegan butter. Switch to the 1:1 butter and shortening ratio and refrigerate the frosting 10 to 15 minutes before piping.
- Too stiff to spread: add almond, oat, or soy milk 1 tablespoon at a time and beat for 30 seconds between additions.
Cakes and Cupcakes to Frost With It
I often use this dairy free buttercream on birthday cakes with fresh fruit or piped swirls, and the finish stays neat and glossy. It is a natural match for vegan coconut brownies and makes a creamy swirl on dairy free cinnamon rolls, the same way my cinnamon roll frosting does.
The vanilla flavor also suits pumpkin cupcakes and carrot spice cake this time of year. Just make sure the cake itself is baked with your dairy free swaps. If you are frosting for a crowd where dairy is fine, compare it with my classic vanilla buttercream frosting or chocolate buttercream frosting.
Storing and Making It Ahead
Use the frosting right away for the best texture. Once it is on a cake or cupcakes, it holds up well at room temperature for several hours. To prep ahead, store it covered in the fridge for up to 2 days. Let it come back to room temperature, then re-whip for a minute before using. If it is still too stiff, add a teaspoon of non-dairy milk and whip again.
Quick Answers
What is the best dairy free icing for cake?
A dairy free icing for cake needs to hold its shape between layers, so I use this coconut cream buttercream with half vegan butter and half shortening. It frosts one two layer 8 inch cake.
Is dairy free icing the same as dairy free frosting?
In everyday use, yes. This recipe works as a thick dairy free icing for cupcakes, and thinned with 1 to 2 tablespoons of non-dairy milk it spreads more like a soft icing.
Is regular buttercream frosting dairy free?
No. Classic buttercream is made with butter and often milk or cream, so it contains dairy. This version replaces both with coconut cream, vegan butter or shortening, and non-dairy milk.
Can I make dairy free frosting without coconut cream?
Yes, but it will be denser. Without coconut cream, the aquafaba method in my vegan frosting recipe gives you the most lift.
Does this frosting taste like coconut?
Only lightly. The vanilla, salt, and powdered sugar keep the flavor close to a classic vanilla buttercream.
Is this frosting lactose free?
Yes. It contains no milk, cream, or butter, so it works as a lactose free frosting as long as your vegan butter and non-dairy milk are dairy free.
Before You Frost
Chill the can the night before, scoop only the solid cream, and decide your butter and shortening ratio before you start. If you are baking for someone who avoids dairy, pin this to your Frosting Recipes or Dairy Free Baking board so it is easy to find next time. Have questions about swapping ingredients, or want to share how it turned out? I would love to hear from you in the comments.
Dairy-Free Frosting Recipe
This dairy free frosting is a fluffy vanilla buttercream made with chilled coconut cream, vegan butter or vegetable shortening, sifted powdered sugar, vanilla, and a spoonful of cornstarch. It takes about 15 minutes to mix once the coconut cream has chilled overnight, and it frosts about 12 cupcakes or one two layer 8 inch cake with a smooth texture that holds stiff peaks. Only the solid part of the chilled coconut cream is used, and beating it with the fat before the sugar goes in gives this dairy free buttercream its body and lift. Use it as a dairy free icing for cupcakes, birthday cakes, layer cakes, brownies, or cinnamon rolls. For firmer piping use half vegan butter and half shortening, and refrigerate it covered for up to 2 days.
Ingredients
- 1 cup coconut cream (from a can, chilled overnight – use only the solid part)
- 1/2 cup vegan butter or vegetable shortening (room temperature)
- 3 to 3 ½ cups powdered sugar (sifted)
- 1 tsp pure vanilla extract
- 1 tbsp cornstarch
- Pinch of salt
- 1 to 2 tbsp non-dairy milk (such as almond, oat, or soy), optional for thinning
Instructions
- CHILL THE COCONUT CREAM: Place a can of full-fat coconut milk in the refrigerator overnight. When ready to use, open the can and scoop out only the solidified cream, leaving behind the liquid. Reserve or discard the liquid as desired.
- BEAT THE BASE: In a large mixing bowl, combine the chilled coconut cream and vegan butter or shortening. Use an electric mixer on medium speed to beat the mixture for 2 to 3 minutes until it becomes smooth and fluffy.
- ADD FLAVORINGS: Mix in the vanilla extract and a pinch of salt. Stir until evenly incorporated to enhance flavor and balance sweetness.
- INCORPORATE POWDERED SUGAR: Add the sifted powdered sugar gradually, beginning with 3 cups total. Mix in 1 cup at a time on low speed, then beat on high for 2 minutes once fully combined.
- ADJUST CONSISTENCY: If the frosting is too soft, add up to ½ cup additional powdered sugar. If it becomes too thick, mix in non-dairy milk 1 tablespoon at a time until the desired texture is reached.
- WHIP UNTIL FLUFFY: Beat the frosting on high speed for an additional 3 to 5 minutes until it becomes light, airy, and holds stiff peaks for piping or spreading.
- USE OR STORE: Use the frosting immediately to decorate cakes or cupcakes. If not using right away, store it covered in the refrigerator and re-whip briefly before use.
Notes
For best results, make sure the coconut cream is fully chilled and separated before use, and scoop out only the solid cream. Sift the cornstarch together with the powdered sugar so it blends in evenly. For piping that holds its shape longer, use ¼ cup vegan butter and ¼ cup vegetable shortening in place of the ½ cup fat. If your kitchen is warm, refrigerate the frosting for 10 to 15 minutes before piping to help it hold its shape. Store covered in the refrigerator for up to 2 days, bring to room temperature, and re-whip briefly before using.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 545Total Fat 13gSaturated Fat 5.8gTrans Fat 1.4gUnsaturated Fat 6.8gCholesterol 0.8mgSodium 23mgCarbohydrates 110gFiber 0.1gSugar 107gProtein 0.4g
