Delicious light and fluffy dairy free white chocolate buttercream frosting is a great alternative to buttercream frosting. It tastes amazing when paired with red velvet dessert or even topping a beautiful ballerina cake. (dairy free, gluten free, FODMAP friendly, soy free, nut free, vegan, vegetarian)Jump to Recipe
Making Dairy Free White Chocolate Buttercream Frosting
If you're looking for a rich, creamy frosting that's free of dairy, you might be wondering where to start. After all, many frosting recipes rely on butter or cream cheese to achieve their signature texture and flavor. However, with a few simple substitutions and tweaks, it's possible to create a decadent and delicious buttercream frosting that's completely dairy-free. In this article, we'll walk you through how to make a dairy-free white chocolate buttercream frosting that's sure to impress.
The first step in making a dairy-free white chocolate buttercream frosting is to gather your ingredients. You'll need:
- 2 sticks (½ pound) butter, softened
- 12 ounces white chocolate, melted
- 1 cup powdered sugar
- 1 tsp vanilla extract
To begin, you'll want to melt your white chocolate chips. You can do this by placing them in a heatproof bowl and microwaving them in 30-second increments, stirring between each one, until they're completely melted. Alternatively, you can melt them using a double boiler on the stove, stirring constantly until smooth.
Once your white chocolate is melted, set it aside to cool slightly. In the meantime, use an electric mixer to cream your dairy-free butter in a large bowl. Gradually add in your powdered sugar, one cup at a time, until you've reached your desired sweetness and consistency. You may need to add more or less powdered sugar depending on your preference and the humidity in your kitchen.
Mix Frosting Until Light and Fluffy
Next, add your melted white chocolate and vanilla extract to the bowl, and beat everything together until well combined. The mixture may look a little lumpy or curdled at first, but don't worry - just keep beating it until it's smooth and creamy.
What If My Frosting Is Too Thick to Spread?
At this point, you may find that your frosting is a bit thick and difficult to spread. If so, you can thin it out with a bit of dairy-free milk. Start with just a tablespoon or two, and add more as needed until you've reached your desired consistency. Be careful not to add too much milk, as this can cause your frosting to become runny and difficult to work with.
Once your frosting is the right texture, it's ready to use!
What Can I Make With White Chocolate Buttercream Frosting?
You can spread it onto cakes or cupcakes using a spatula, or pipe it onto your baked goods using a pastry bag and decorating tip. This frosting pairs especially well with vanilla or chocolate cake, but feel free to experiment with different flavors and combinations.
You can easily customize it to suit your tastes by adding in different flavorings or mix-ins. For example, you could try adding a tablespoon of instant espresso powder for a mocha twist, or folding in some chopped nuts or dried fruit for a bit of texture and crunch.
Another great thing about this frosting is that it's relatively easy to make, even if you're new to dairy-free baking. The key is to use high-quality ingredients and to take your time as you mix everything together. If you're having trouble getting your frosting to come together or achieve the right consistency, don't be afraid to experiment a bit until you find the perfect balance.
Dairy Free White Chocolate Buttercream Frosting
- ½ lb 2 sticks dairy free butter
- 12 oz dairy free white chocolate melted
- 1 cup powdered sugar
- 1 tsp vanilla extract
- Melt the white chocolate chips in a heatproof bowl by microwaving them in 30-second increments, stirring between each one, until they're completely melted. Alternatively, melt them using a double boiler on the stove, stirring constantly until smooth.Set the melted white chocolate aside to cool slightly.
- Use an electric mixer to cream the dairy-free butter in a large bowl.Gradually add in the powdered sugar, one cup at a time, until you've reached your desired sweetness and consistency.Add the melted white chocolate and vanilla extract to the bowl, and beat everything together until well combined.
- If the frosting is too thick, add a bit of dairy-free milk. Start with just a tablespoon or two, and add more as needed until you've reached your desired consistency.Once the frosting is the right texture, it's ready to use! Spread it onto cakes or cupcakes using a spatula, or pipe it onto your baked goods using a pastry bag and decorating tip.Store any leftover frosting in an airtight container in the fridge for up to a week. Before using it, let it come to room temperature and give it a quick stir to loosen it up. Enjoy!
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