Dairy-Free – A Long Process

I just recently perfected this recipe. I have spent a lot of time researching how to make my own cream cheese frosting for my carrot cake. Working around multiple allergies (dairy, nuts, soy) did not make this task simple. Dairy-free cream cheese is actually available to buy. Unfortunately, it is usually made from ingredients with soy or cashews/other nuts. I struggled to figure out how to get that cream cheese frosting consistency and flavor without, well, using ACTUAL cream cheese.

Lots of Allergy-Friendly Cooking During Quarantine

So, in steps COVID and quarantine, and I spent a lot of time working on my allergy-friendly cooking and baking. I don’t know about you, but at the beginning of the quarantine, I had my groceries delivered. Many times I received items that were at or almost at the expiration date. I had some dairy-free oat milk yogurt that was about to expire. I decided to give it a try in my frosting recipe. Why not? Well, it worked. My frosting tasted perfect. Finally!

So after lots of trial and error and many failures, I am so excited to share this recipe! Don’t forget to check out my Delicious Gluten-Free Carrot Cake recipe.

Print Pin

Dairy-Free Cream Cheese Frosting

A dairy-free version of cream cheese frosting. Perfect for carrot cake or other desserts.

Course Dessert

Keyword carrot cake, dairy-free, frosting, homemade

Prep Time 10

Cook Time 0

Total Time 10

Servings 8

Calories 140kcal

Equipment

Stand mixer or a small hand mixer
Measuring cups
Measuring spoons
Spatula

Ingredients

1/2 cup Spectrum (non-dairy) vegetable shortening
1/2 cup Non-Dairy butter 1 stick at room temperature
4 cups Confectioners' sugar (powdered sugar) sifted
2/3 cup Dairy-free yogurt (plain flavor) any brand – I use oat milk yogurt.
1/2 cup Tapioca flour (starch)
1 tsp Apple Cider Vinegar
1 pinch Sea salt

Instructions

Using a mixer, cream the shortening and room temperature non-dairy butter together in a large bowl until smooth and fluffy.
Beat in the yogurt.
Gradually beat in the confectioners' sugar until smooth.
Beat in the apple cider vinegar.
Beat in the tapioca flour and pinch of sea salt.
Continue mixing until smooth and creamy about 3-4 minutes.
Set aside until ready to use.

Notes

Calories are based on 2 tablespoons

Make sure your non-dairy butter is at room temperature. Your frosting will have a creamier consistency.

If your frosting is a little thin, then add more tapioca flour 1 tsp at a time until it thickens.

Refrigerate after use.

SHOP THIS RECIPE

Affiliate Disclosure Statement: As an Amazon Associate, I earn from qualifying purchases. Some of the links in this post are affiliate links, which means that I will earn a commission if you choose to make a purchase. I only recommend products I have tried and use.

My hope is you will come to enjoy cooking. Here are some of my favorite tools that will make your time in the kitchen more fun (paid Amazon link).