The Best Egg-Free, Dairy-Free Frosting
I recently posted a recipe for the Best Egg-Free and Dairy-Free Chocolate Cake, and was so excited by the responses and compliments. One of the questions that I received from multiple people was whether or not the frosting in the pictures was also allergy-friendly.
My answer for you is, yes, this fluffy, delicious frosting is also dairy-free and egg-free!
While this frosting may take a bit more work than buying a can of frosting from the store, the extra work makes all the difference.
In my first year or two of college, I took a couple of cake decorating classes, which I truly loved. The constant smell of chocolate and vanilla, the encouraging teacher, and the creation of something both beautiful and delicious introduced me to a whole new world. I always wished I could have gone to culinary school, but with my allergies, I knew that was not very practical. (I can just imagine day 2 of class having to cook something with peanuts, and then being rushed to the hospital). This class provided the opportunity of a safe cooking class, but I was also able to experiment and adapt recipes to fit the allergies of both my brother and I. This delicious frosting was born in the first cake decorating class!
If you are looking for a stiffer consistency for piping or other decorations, you can just omit the 2 tablespoons of soy milk (or other dairy-free milk). Enjoy!
The Best Egg-Free, Dairy-Free Frosting
Ingredients
Instructions
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Thanks for your valuable information and recipes of dairy free. My granddaughter now five. Can’t have dairy products at all, it’s a struggle cooking for her when I’m accustomed to cooking with dairy and now having to consider her.
? How do I store the cupcakes topped with this butter cream?
Thanks again
Rita
Blessing to you
You’re so welcome! That’s so sweet of you to find new recipes for your grandaughter. It means a lot when family members work to keep us safe.
You can store the cupcakes as you would any other cupcakes 🙂
Amazing!!!! They are lovely and delicious! I used avocado oil and flax milk along with the suggested egg substitute. I also used gluten free flour. Thank you for this!!!!!!