Dairy Free (Vegan) White Frosting Recipe

Red Velvet Cupcakes
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Ratings (13)
  • Total: 10 mins
  • Prep: 10 mins
  • Cook: 0 mins
  • Yield: 2 cups
Nutritional Guidelines (per serving)
475 Calories
20g Fat
76g Carbs
0g Protein
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Nutrition Facts
Servings: 2 cups
Amount per serving
Calories 475
% Daily Value*
Total Fat 20g 26%
Saturated Fat 4g 18%
Cholesterol 0mg 0%
Sodium 273mg 12%
Total Carbohydrate 76g 28%
Dietary Fiber 0g 0%
Protein 0g
Calcium 3mg 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.)

This frosting is, quite literally, the icing on the cake! Try using this frosting with dairy-free ​cakes for birthdays, parties, or just because.

It is really important to make sure that your soy margarine is cold when you start mixing and that you do not add the vinegar and vanilla until the powdered sugar and margarine are well-combined. If the soy margarine is too warm or the vinegar is added at the beginning of mixing, the margarine will "separate," and you'll have less a frosting and more a soupy sloppy sweet sauce. This recipe is really simple to make—you just have to follow it!

Ingredients

  • 1 3/4 cups sugar (confectioners)
  • 6 Tbsp. dairy-free soy margarine (such as Willow Run)
  • 2 tsp. apple cider vinegar
  • 1 tsp. vanilla extract

Steps to Make It

  1. In a large mixing bowl, using an electric hand mixer on low speed, cream the powdered sugar with the soy margarine, adjusting the speed up to high once the powdered sugar is incorporated into the margarine.

  2. Add the cider vinegar and vanilla extract, and continue to mix on high speed until frosting holds stiff peaks.

  3. Store in a covered dish or container in the refrigerator until ready to use.