Dairy Free Cream Cheese Frosting Recipe
Creamy, flavorful, and cottage-food-friendly without dairy.
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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.
