Dairy Free Cream Cheese Frosting Recipe
Creamy, flavorful, and cottage-food-friendly without dairy.
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Ingredients
- 1 cup shortening
- ¼ cup cold water plus more as needed
- 3 ½ cups powdered sugar
- 4 oz melted dairy-free white chocolate chips
- 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.
- Pour in melted white chocolate, then beat until smooth. To avoid clumps, add while warm and stream in while the mixer is running.
- 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
Cottage food bakers: Most state cottage food laws do not allow uncooked dairy products like butter, cream cheese, or milk in frosting. This recipe is a safe, shelf-stable alternative. Check my full state-by-state cottage food guide here.
For a true dairy-free version, use Enjoy Life dairy-free white chocolate chips. If you can use dairy in chocolate, substitute any brand of white chocolate chips.
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.
