This dairy-free thing can be a lot of work when it comes to desserts but I made this amazing dairy-free white frosting for a layered coconut cake for Easter dessert and I just could not wait to share the recipe – so here it is – short and sweet.
The biggest secret to making this dairy-free white frosting recipe taste absolutely amazing is using coconut water. My dairy-free daughter loves coconut water so I have started keeping them in the house for her as a treat. You will only need a couple of tablespoons to make this frosting recipe so any individual sized bottle will do. I used Zico Coconut Water because we had it in the house.
Don’t let the use of shortening weird you out. Spectrum makes an amazing vegan organic shortening and I have used it for years when I need shortening. One tub lasts me an entire year – don’t get nervous. This recipe only needs one cup.
The rest of the white frosting recipe is just like any other white frosting recipe – bring on the powdered sugar. Lots of it. I filled the layers of the coconut cake with a dairy-free creamy coconut custard (recipe coming!) so I only used the white frosting to cover the exterior of the cake. If you are frosting inside and outside the cake, you might want to consider doubling the recipe.
My last tip … I make my own vanilla extract and I was worried it might be a little too dark for this frosting but I only needed about a teaspoon and a half and once the frosting was mixing, it didn’t change the tint at all. Don’t waste the effort searching out clear vanilla extract. You won’t need it for this.
Amazing Dairy-Free White Frosting
Ingredients
- 1 cup shortening (packed)
- 4 cups powdered sugar (also called confectioner's sugar)
- 1 1/2 teaspoons vanilla extract
- 2 to 3 tablespoons coconut water
Instructions
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In a stand mixer, combine shortening and powdered sugar. Mix until combined.
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Add vanilla and 2 tablespoons of coconut water. Mix again on a low to medium speed until it looks like frosting.
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If you want a smoother consistency, add a little more coconut water. If the frosting looks too loose, add more powdered sugar.
I just wanted to comment and say this frosting was BY FAR the best one I tried. I attempted frosting for cinnamon rolls 3 other times and wasn’t thrilled with the results. Thank you for posting this one!
Micaela
Thanks, Micaela! I LOVE the idea of using this frosting on cinnamon rolls. Now I have a project for next weekend… 😉
I adore frosting and only eat dairy-free, so I love your use of coconut water in this – brilliant!
Thanks, Alisa! I adore frosting as well – I have been known to keep small containers of extra frosting in the fridge for snacking. 🙂
Absolutely delicious, love the coconut water!
Thanks, Michelle! My daughter loves coconut water since she is mostly dairy-free – she was so pleased that we used it in the frosting!
I’m experimenting with a vegan cake recipe and I’m going to make a batch of this to top what I have so far!
It has been really interesting experimenting with vegan recipes, Kathy! Hope this frosting works well on your cake!
What an interesting and delicious looking frosting! I rarely frost cakes with old fashioned frosting, but when I do, I love it as thick and creamy as this one.
can i use water instead of cocunut water?
You can substitute for another liquid – I usually use milk – but you don’t have to use coconut water. I love to use coconut water to have the frosting taste a little like coconut.