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 the time of COVID and quarantine, 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.
Dairy-Free Cream Cheese Frosting
- Stand mixer or a small hand mixer
- Measuring cups
- Measuring spoons
- 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
- 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.
Leave me a comment and let me know what you think of this recipe.
Blessings, Laura xo