Dairy Free Cream Cheese Frosting Recipe

This dairy-free cream cheese frosting is so smooth and creamy, that you would never know its made without using butter or cream cheese. It’s perfect for red velvet cupcakes, carrot cake, cinnamon rolls, or layer cakes.

Why You’ll Love This Frosting

• Completely dairy-free and allergy friendly
• Light texture that isn’t greasy
• Cheesecake-style flavor that tastes great
• Works great for piping and icing

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Recipe Update: This recipe was re-tested and updated in July 2026. The original recipe had white chocolate. It has been removed to create a smoother frosting and prevent the grainy texture some readers experienced.

How It’s Different From Traditional Cream Cheese Frosting

Traditional cream cheese frosting is made with cream cheese, butter, powdered sugar, and vanilla extract. It has a soft, creamy texture, but it can become too soft and difficult to work with.

This is especially frustrating when frosting tall layer cakes or wedding cakes because the layers can shift or slide. This dairy-free version is designed to be more stable while still giving you that sweet, tangy cream cheese flavor.

A Note About Cottage Food Laws

If you’re selling under cottage food laws, most states limit the use of uncooked dairy like butter, cream cheese, and milk in frosting. That’s why this recipe is such a good option. It uses shelf-stable ingredients while still delivering on taste. Check my full state-by-state cottage food guide to learn what’s allowed where you live.

Ingredients Overview

• Shortening and water whipped together for a lighter, less greasy texture. Some bakers also use vegan margarine like Earth Balance or vegan butter sticks for flavor, but shortening gives the best results for stability.
• Powdered sugar, also called confectioner’s sugar or icing sugar, for sweetness and structure. Add more powdered sugar if you need a stiffer frosting for piping cakes or cupcakes.
• Cheesecake pudding mix for flavor and body.
• Cheesecake flavoring for that tangy cream cheese taste. A splash of vanilla extract works too if you don’t have flavoring on hand.
• Salt to balance out the sweetness and help create the perfect balance.

Allyson’s Tip

I’ve been using LorAnn Cheesecake flavoring for over 15 years, and it’s still one of my favorite ways to add more flavor to frosting. LorAnn Cheesecake flavor is the main flavoring in this Dairy Free Chream Cheese Frosting.

Recommended Tools and Ingredients

For best results with this dairy free cream cheese frosting recipe, here are a few of my favorite products. These are affiliate links, which means I may earn a small commission at no additional cost to you.

• LorAnn Cheesecake Flavoring: A little goes a long way and it instantly gives any frosting that cheesecake-like tang. Shop it here.
• Instant Cheesecake Pudding Mix: The secret ingredient that makes this frosting taste like traditional cream cheese frosting but stays cottage-food-friendly. Find it here.
• Frosting Storage Tubs: My favorite tubs for storing a lot of frosting. They’re sturdy, airtight, and perfect for small batch or big cake layers. See them here.

Step-by-Step Instructions

1. Whip it up: Beat shortening and water together until fluffy. This step makes the base light instead of heavy. You can use a handheld mixer and a large mixing bowl or a stand mixer with a paddle attachment.
2. Add the sugar: Mix in powdered sugar and pudding mix on low speed until smooth.
3. Flavor it: Add cheesecake flavoring and a pinch of salt. Taste and adjust until it’s just right.
4. Adjust the texture: If you like it thinner, add water a spoonful at a time until it spreads the way you want. For a thicker batch, add more powdered sugar.

Shelf Life

• Keep in an airtight container at room temperature for up to three days
• Refrigerate and re-whip before using if your kitchen is warm
• Store in the fridge for up to a week or freeze for up to two months. Thaw and beat again before using to restore texture

Dairy Free Cream Cheese Frosting Recipe

Creamy, flavorful, and cottage-food-friendly without dairy.

4 from 2 votes

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Ingredients

• ▢ 1 cup shortening
• ▢ ⅓-1/2 cup cold water start with ⅓, add more if needed
• ▢ 3 ½ cups powdered sugar
• ▢ 1 tablespoon instant cheesecake pudding mix
• ▢ 1 teaspoon LorAnn cheesecake flavoring
• ▢ ¼ teaspoon salt

Instructions

• In a stand mixer with the whisk attachment, beat shortening and water until light and fluffy, about 2–3 minutes.
• Add powdered sugar and pudding mix, mixing on low speed until combined.
• Mix in cheesecake flavoring and salt. Taste and adjust.
• If you prefer a thinner frosting, add water one tablespoon at a time until desired texture is reached. For a thicker frosting, add more powdered sugar.

Notes

LorAnn Cheesecake Flavoring is my favorite addition and one I’ve used for over 15 years. It gives even traditional buttercream a delicious flavor boost.

Storage: Keep frosting in an airtight container at room temperature for up to 3 days. Refrigerate and re-whip before using if your kitchen is warm. Store in the fridge for up to 1 week or freeze for up to 2 months. Thaw and beat again before using to restore texture.

Pairings: This frosting is especially good with red velvet cupcakes, carrot cake, and dairy-free rolled sugar cookies.

Equipment: You can make this with a stand mixer, electric mixer, or handheld mixer. A piping bag works best for decorating cupcakes or cake layers.

Want More Frosting Recipes?

Get 26 shelf-stable frosting recipes you can use for cakes, cupcakes, cookies, and more!

Download the complete frosting collection today for only $5.

Download Now