How to Make Fluffy Dairy-Free Frosting - Recipe and Tips (2024)

FAQs

What can I add to frosting to make it fluffier? ›

"Mixing in cream cheese, whipped cream, lemon zest, or even Nutella can make such a difference." From making frosting creamier or fluffier to changing its flavor, these easy changes will certainly impress anyone you're planning to share your dessert with.

To thicken vegan icing, you can use a combination of maple syrup, coconut cream and cornstarch. Start by adding 1/4 cup of cornstarch to 1/4 cup of maple syrup in a small pot on medium heat. Stir until it becomes a thick paste and then add in 1/2 cup of coconut cream. Continue to stir until it becomes thick and smooth.

But, there are ways to make it more interesting; one such way is to hit it with a shot of vinegar. Don't worry, the icing won't taste sour or like vinegar at all, but the acid will help balance out the sweetness, making it taste more pleasant. Even better, it will make the icing stronger and more durable.

And the real secret weapon to puffy icing is quick setting your icing. Every cookie we may goes into the dehydrator to lock in the puff, avoid any craters and get great shine. If you don't have a dehydrator, a fan works better than air drying. And some cookiers put their cookies in their oven with just the light on.

If it's too thin and doesn't form a little peak at all, try adding a bit more powdered sugar (1/4 cup at a time). You can also chill it in the fridge for 10-minute intervals. After each adjustment, be sure to retest the frosting with your spatula before making any additional changes.

If you want to avoid common allergens, reach for options such as oat milk, coconut milk or hemp milk. These milk alternatives are typically free of nuts and soy, just make sure to always check the label.

Liquid substitute: Water can be used as the liquid ingredient, although the fat from milk and heavy cream make for creamier, more flavorful buttercream.

Basic Icing

Use whole milk to thin a simple butter and confectioner's sugar icing instead of heavy cream. The purpose of the liquid is to thin the icing to a spreadable consistency, so you'll probably need slightly less milk than heavy cream.

Use tapioca, cornstarch, or arrowroot starch.

Dry starches like these absorb liquid and are a great way to thicken frosting without altering the taste of the frosting.

What is a good substitute for buttercream frosting? ›

In conclusion, there are many alternatives to buttercream frosting that you can use to ice your cake. Ganache, cream cheese frosting, whipped cream frosting, fondant, and meringue frosting are all excellent options that are easy to make and delicious to taste.

If you're not adding enough sugar, your buttercream won't be stable enough to hold its shape for long. If you're adding a little plant-based milk to thin the buttercream when frosting a cake, you might be adding too much of it, again, making it too unstable.

Add a little dairy. If you want to take it to the next level, fold in some freshly whipped cream (whipped cream from a canister will turn to liquid, so make sure you whip the cream yourself) for an ultra delicate texture. If you want to add a little bit of tanginess and creaminess, whip in some softened cream cheese.

Sugar is the most important ingredient in all types of frostings, providing sweetness, flavor, bulk and structure.

Add powdered sugar

If the frosting has not reached your desired thickness after chilling, add a few tablespoons of sifted powdered sugar to help your buttercream stiffen.

Dump your canned frosting into a large mixing bowl with a hand mixer or into the bowl of an electric mixer and whip it up. Without even adding any other ingredients, this will aerate the frosting for a fluffier consistency.

Quick and Easy Flavor Boosts

Extract. 1 teaspoon of vanilla extract works with any flavor and will turn up the volume on any other addition. Other options include lemon, almond, orange, peppermint, or any extract that goes with the frosting or the cake. Flavored coffee syrups. 2 tablespoons, or more to taste.