Quick Answer
There are several dairy-free alternatives that can be used in place of milk when making frosting. Some of the most popular options include almond milk, coconut milk, cashew milk, and soy milk. These plant-based milks provide a creamy texture without the dairy. Other milk substitutes like oat milk tend to be thinner and may not provide the ideal consistency for frosting. Beyond dairy-free milks, you can also use fruit purees like apple sauce or mashed bananas in place of milk when preparing frostings and buttercreams. These can provide moisture, sweetness, and thickness while avoiding cow’s milk.
Dairy-Free Milk Alternatives
When choosing a non-dairy milk for frosting, it’s best to opt for milks that contain a higher fat content to get a rich, creamy consistency. Here are some of the top dairy-free milks to use in frosting recipes:
Almond Milk
Almond milk is one of the most popular plant-based milk alternatives. When using almond milk in frosting, be sure to choose an unsweetened variety to avoid extra sugar. Almond milk has a mild flavor that won’t overpower the other ingredients. The nutty notes of almond milk can pair nicely with things like chocolate or cinnamon frosting. Just keep in mind that almond milk tends to be lower in fat than other options, so you may need to rely more on solid fats like coconut oil or vegan butter to achieve an ultra creamy frosting.
Coconut Milk
Coconut milk naturally contains a high fat content, lending a silky texture and rich flavor to frosting. Full-fat canned coconut milk works best. Be sure to thoroughly mix or whip the coconut milk before using since the solids and liquids tend to separate in the can. Coconut milk frosting pairs well with tropical frosting flavors featuring pineapple, mango, lime, or coconut.
Cashew Milk
Cashew milk has a neutral flavor profile and can provide a thicker, creamier consistency compared to some nut milks. Opt for homemade cashew milk if possible using a 1:4 cashew to water ratio. You can also use unsweetened cashew milk beverages, just be sure to check that they contain at least 2% cashews for a creamy texture. The natural mild sweetness of cashews complements classics like vanilla or buttercream frosting.
Soy Milk
Soy milk is a staple in dairy-free cooking and baking. When it comes to rich and creamy frosting, opt for full-fat soy milk. Soy milk adds a smooth consistency with a faint nutty, bean-like flavor. It works well in chocolate frostings or anytime you want the flavor of the milk itself to shine through subtly. Shake soy milk cartons before using to incorporate any separation.
Fruit Purees
In addition to non-dairy milks, you can also use unsweetened fruit purees in place of milk in frosting recipes. Fruit purees add moisture and a velvety texture while providing natural sweetness. Common options include:
Applesauce – Use unsweetened applesauce for pure apple flavor. Applesauce works great in spice cake frostings or paired with caramel.
Banana – Mash ripe bananas to use instead of milk. Banana frosting goes well with vanilla, chocolate, peanut butter, and cinnamon flavors.
Pumpkin puree – The thick consistency of canned pumpkin puree can make an ultra creamy frosting without dairy. It’s perfect for spice cakes or carrot cake frosting.
Avocado – Blend avocado with a bit of lemon juice for a green-tinted, lush frosting. Avocado frosting pairs nicely with tropical flavors like lime, passionfruit, or mango.
No matter which dairy-free alternative you use, be sure to whip the frosting well to incorporate air and achieve a light, fluffy texture. Proper creaming of the fat and sugar is also key to developing frosting with good spreadability and stability. When in doubt, chill your finished frosting for at least 30 minutes before decorating to help it set up.
Dairy-Free Frosting Recipes
To give you ideas on how to use alternative milks and fruit purees for frosting, here are some tasty dairy-free frosting recipes to try:
Coconut Milk Frosting
Ingredients:
– 1 13.5-ounce can full-fat coconut milk, chilled overnight
– 1⁄3 cup vegan butter or coconut oil, at room temperature
– 3 cups powdered sugar
– 1 teaspoon vanilla extract
Instructions:
1. Chill can of coconut milk overnight so the solids and liquids separate. Open the can and scoop out the solidified coconut cream into a large bowl, discarding the liquid.
2. Using an electric mixer, beat the coconut cream with the vegan butter until fluffy.
3. Gradually beat in the powdered sugar until fully incorporated and smooth.
4. Beat in the vanilla.
5. Use immediately to frost cakes, cupcakes, and more.
Cashew Milk Buttercream
Ingredients:
– 1 cup raw cashews, soaked overnight and drained
– 1⁄4 cup boiling water
– 1 teaspoon vanilla extract
– Pinch of salt
– 1⁄2 cup vegan butter, room temperature
– 3 cups powdered sugar
Instructions:
1. In a high speed blender, blend together the soaked cashews with the boiling water until very smooth.
2. Add the vanilla and salt and blend again to combine.
3. In a large bowl using electric beaters, beat the vegan butter until creamy. Gradually beat in the cashew milk and the powdered sugar.
4. Whip on high speed for 5 minutes until light and fluffy.
5. Chill for 30 minutes before using.
Pumpkin Cream Cheese Frosting
Ingredients:
– 1 cup vegan cream cheese
– 1⁄4 cup canned pumpkin puree
– 1⁄4 cup vegan butter, softened
– 1 teaspoon vanilla extract
– 2 cups powdered sugar
Instructions:
1. In a large bowl, beat together the vegan cream cheese, pumpkin puree, and vegan butter until smooth.
2. Beat in the vanilla.
3. Gradually beat in the powdered sugar until combined and fluffy.
4. Chill the frosting for 30 minutes before using on cakes or cupcakes.
Banana Buttercream
Ingredients:
– 2 large bananas, mashed
– 1⁄2 cup vegan butter, softened
– 1 teaspoon vanilla
– 3 cups powdered sugar
Instructions:
1. In a medium bowl, mash the bananas with a fork until smooth. Set aside.
2. In a large bowl, beat the vegan butter until creamy.
3. Beat in the mashed bananas and vanilla until combined.
4. Gradually beat in the powdered sugar until smooth and fluffy.
5. Use to fill and frost cakes, cupcakes, or cookies.
Tips for Using Milk Substitutes in Frosting
When using non-dairy milks and fruit purees in frosting, keep these tips in mind:
– Opt for full-fat, creamy plant-based milks like coconut, cashew, or soy milk. Avoid thinner milks like almond or skim milk.
– Make sure fruit purees are unsweetened to have control over the sugar content.
– Chill cans of coconut milk overnight so you can separate the coconut cream.
– Soak cashews before blending into milk to achieve a smooth, creamy consistency.
– Measure powdered sugar carefully as too much can make frosting too thick and stiff.
– Whip frosting well to incorporate air and improve spreadability.
– Let frosting chill for 30 minutes in the fridge to help it stabilize and firm up.
– If frosting seems too thin, add more chilled plant-based milk or puree. For thicker frosting, add more powdered sugar.
– Substitute up to 1⁄4 cup milk for an equal amount of fruit puree or non-dairy milk.
– Avoid over-beating once powdered sugar is added as this can make frosting grainy.
Stability and Storage
When milk is omitted from frosting, this can shorten the shelf life compared to traditional dairy-based frosting. Here are some tips for the best stability and storage when using non-dairy ingredients:
– Use frosting immediately after making for best texture.
– Store any leftovers in an airtight container in the refrigerator.
– Most dairy-free frostings will stay fresh 3-4 days in the fridge.
– Fruit puree based frostings have the shortest shelf life of 1-2 days.
– Bring frosting to room temperature before using to make spreading easier if chilled.
– Don’t freeze frosting made with fruit purees or coconut milk as this can cause water to separate.
– Frosting made with soy or cashew milk can be frozen up to 2 months. Thaw overnight in the fridge before using.
– Prevent frothing or bubbling by ensuring your frosting is whipped to incorporate sufficient air initially.
– If you see liquids leaking from the frosting over time, you can try whipping again before using.
Troubleshooting Issues
Switching up frosting ingredients can sometimes lead to less than ideal results. Here are some common issues and how to troubleshoot:
Runny or thin frosting – This is often caused by too much milk or fruit puree. Try adding more powdered sugar 1⁄4 cup at a time until reaching the desired consistency. Chilling can also help thicken runny frosting.
Grainy texture – Overmixing once the powdered sugar is added can cause graininess. Make sure to add powdered sugar gradually on low speed.
Stiff, hard frosting – Too much powdered sugar is usually the culprit. Slowly fold in additional milk or puree by the tablespoon until smooth and spreadable.
Frosting melted or curdled – This happens if the frosting gets too warm. Unfortunately, it can’t be reversed. Start over and be sure to use chilled ingredients.
Bubbly, foamy frosting – Extra air bubbles are common with dairy-free frosting. Let it chill thoroughly in the fridge then rewhip before using to redistribute air.
Cracked cake surface – Lightly moisten the cake layer first if your frosting keeps cracking the crumb coat. Or add a bit more milk or puree to make the frosting more flexible.
Frequently Asked Questions
Can I use water instead of milk in frosting?
Using water alone can make frosting runny and difficult to whip properly. For best results, use one of the recommended dairy-free milks or fruit purees instead, which provide more beneficial properties like fat, viscosity, and flavor.
Is powdered sugar necessary for frosting?
Powdered sugar is key for achieving the right sweetness, spreadability, and structure in frosting. Granulated sugar would give a gritty texture. Confectioners’ sugar also helps stabilize the whipped emulsion of the frosting.
Can I use a dairy-free creamer instead of milk?
You may be able to use a thicker creamer like coconut or almond creamer, but thinner coffee creamers don’t provide enough substance. Solidify coconut cream, cashew milk, or fruit purees are still your best options.
How do I get really white dairy-free frosting?
Most alternative milks and fruit purees will add some color to the frosting. For true white frosting, use refined coconut oil instead of butter, and stick with cashew milk or soy milk as your liquid. Avoid banana or pumpkin purees which add a yellow/orange tint.
Can I make frosting with condensed milk instead?
Sweetened condensed milk contains a high amount of dairy milk. For a non-dairy option, make your own condensed milk substitute by simmering soy or coconut milk with sugar until thickened and reduced. Let cool completely before using in frosting.
Conclusion
Dairy-free frosting is easily achievable with the help of plant-based milk alternatives and fruit purees. Coconut milk, cashew milk, soy milk, almond milk, and fruit purees like applesauce, banana, pumpkin, or avocado can all substitute for regular milk. Each provides moisture, richness, and their own flavor profile. Just be sure to use full-fat, unsweetened varieties for the best results. Whipping the frosting properly and chilling before decorating cakes or cupcakes will give you the perfect creamy texture and spreadability. With the right ingredients and techniques, you can decorate and indulge in frosted treats even when avoiding dairy.
