Dairy Free Coffee Frosting

Kemi H Photography/Moment Open/Getty Images
Prep: 10 mins
Cook: 0 mins
Total: 10 mins
Servings: 12 servings
Yield: 2 cups
Nutrition Facts (per serving)
176 Calories
8g Fat
28g Carbs
0g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 12
Amount per serving
Calories 176
% Daily Value*
Total Fat 8g 10%
Saturated Fat 2g 8%
Cholesterol 0mg 0%
Sodium 91mg 4%
Total Carbohydrate 28g 10%
Dietary Fiber 0g 0%
Total Sugars 27g
Protein 0g
Vitamin C 0mg 0%
Calcium 6mg 0%
Iron 0mg 0%
Potassium 13mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you need to adhere to a dairy-free diet for personal or dietary reasons, it doesn't mean you can't enjoy delicious ingredients and recipes that taste like they have dairy in them. With so many products that are dairy-free and absolutely delicious, it has become a lot easier to make taste-alikes of classic dairy-full recipes. Baked goods and desserts are one of the harder categories to prepare using non-dairy replacements, but as the flavor and texture of the substitutes have improved exponentially over the past few years, the results are just amazing and absolutely decadent. Our coffee frosting is living proof of it. You can make it in just 10 minutes to use on cupcakes, cakes, cookies, or other confections. Soy margarine and soy milk, brewed espresso, and powdered sugar are the four ingredients you need to make this tasty frosting.

We chose soy products but you can use another type of dairy-free butter and milk if needed. Many options are now available in the cold section of most supermarkets. Butter replacements made out of cashew, coconut, and almonds are easily found. There are also margarines made out of palm oil and pea protein that have great flavor and consistency. You could just use vegetable shortening, too. There are many organic brands that are delicious and very smooth. As for the milk replacements, there are a variety of choices, so if soy isn't your favorite flavor go for a thicker beverage like full-fat oat, cashew, or flaxseed, which is particularly creamy.

Lastly, choose a good espresso coffee blend, as your coffee and frosting are only as good as the beans you're using. A French press or moka pot is easy to find and each makes delicious strong coffee. Or the fancy Aeropress is an outstanding piece of equipment and not overly priced. An average espresso cup has 2 to 3 ounces of brewed coffee, and for this recipe, you just need two. This frosting is great on chocolate cake, brownies, or cupcakes because coffee enhances their chocolate flavor.


  • 1/2 cup dairy-free soy margarine

  • 3 cups confectioners' sugar

  • 1/4 cup espresso

  • 2 tablespoons plain soy milk, or almond milk

Steps to Make It

  1. Gather the ingredients.

  2. In a large mixing bowl using an electric hand mixer, beat the dairy-free soy margarine until smooth.

  3. Add the confectioners' sugar 1 cup at a time, alternating with the espresso and the soy milk until the consistency is fluffy and creamy. Use right away.

  4. Enjoy!

What Do I Do If the Frosting is Runny?

If your frosting is more liquidy than it should be, add a small amount of confectioner's sugar, a teaspoon at a time, until it reaches the right consistency.