Dairy Free American Buttercream Frosting

Total time10 min

Prep time10 min

Cook time0 min

Dairy Free American Buttercream Frosting

This frosting whips up into that classic pale, fluffy swirl everyone expects from a from-scratch buttercream, thanks to a long beat that traps air and builds real volume. Sifted powdered sugar folds in gradually for a smooth, lump-free texture, while a touch of pure vanilla and a pinch of salt round out the flavor so it's sweet without tasting flat. You get full control over the finish, too: loosen it for an easy spread across a cake layer, or stiffen it up for clean, defined piping on cupcakes. It holds a soft peak beautifully and keeps well in the fridge for whenever a craving hits, making it easy to prep ahead of a party or bake sale. This is a genuinely solid pick for a dairy free dessert table, delivering that same rich, billowy finish you're after.

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Ingredients

12 servings

1 cup (2 sticks) unsalted butter, softened to room temperature
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Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
3 ½ cups powdered sugar, sifted
3 tbsp heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
1 ½ tsp pure vanilla extract
¼ tsp fine salt

Instructions

1
Beat the softened butter in a large bowl with a stand mixer or hand mixer on medium speed for 2–3 minutes, until pale and fluffy.
2
Reduce the mixer to low and add the sifted powdered sugar one cup at a time, mixing after each addition until just incorporated before adding the next. Scrape down the sides of the bowl with a rubber spatula as needed.

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