There are a lot of things people who don't eat dairy can't have. One of those things is buttercream frosting. Buttercream frosting is the most commonly used frosting to cover cakes with. I realized not too long ago that I could easily make this frosting dairy free. Way to go!
Adapted from Betty Crocker.
3 cups organic powdered sugar
1 tsp. Vanilla
1-2 Tablespoons almond milk ( I recommend not using coconut milk since it usually leaves a coconutty taste)
1/3 cup soy free and dairy free buttery spread (to see what kind I recommend, scroll down below)
1-2 tablespoons of beet juice
In a medium sized bow, cream "butter" and sugar using an electric mixer on low. Add vanilla and 1 Tbl. almond milk. Gradually add 2nd tablespoon of milk. If it's too thick, add a little more milk until you get desired consistency. Add beet juice and mix until color is blended well. Frosts about twelve cupcakes.
Note: I recommend using the soy free Earth Balance buttery spread.
Not only is it free of soy and dairy, but GMO, Lactose, Gluten
and expeller-pressed oil! Below is a picture of the "butter" I use.
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Link of the day: Creamy Spinach Artichoke Dip (Dairy-Free)