Description
A simple and delicious Dairy Free Frosting recipe that is perfect for sugar cookies and Holiday baking season!
Ingredients
Scale
- 1/4 cup plant-based butter
- 1 teaspoon vanilla extract
- 1 cup powdered sugar, divided
- 2 teaspoons unsweetened almond milk, divided
Instructions
- Beat Butter: Add butter and vanilla to a large mixing bowl or bowl of a stand mixer. Beat on a medium speed with an electric hand mixer until well combined (if using a stand mixer use the whisk attachment).
- Add Sugar + Almond Milk: Add 1/2 cup powdered sugar and 1 teaspoon almond milk; beat until creamy. Add another 1/2 cup powdered sugar and another teaspoon almond milk; beat again until creamy.
- Adjust Consistency: Add additional almond milk, 1 teaspoon at a time, until the frosting reaches a spreadable consistency. To thicken, add additional powdered sugar.
- Enjoy: Spread on your favorite sugar cookie recipe!
Notes
- Plant-Based Butter: we used Miyokos plant butter, but feel free to use any type of non dairy butter!
- Storage: easily store this dairy-free frosting in the fridge for 1 week or in the freezer for up to 1 month.
- Serving Suggestion: use on any of your favorite baked goods – we especially love it on these Gluten Free Sugar Cookies!
Nutrition
- Serving Size: 1 tablespoon
- Calories: 111
- Sugar: 14.7 g
- Sodium: 2.1 mg
- Fat: 5.8 g
- Carbohydrates: 15 g
- Protein: 0.1 g
- Cholesterol: 15.3 mg