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Divvies Dairy-Free Vanilla Frosting

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This recipe for dairy-free vanilla frosting, courtesy of Divvies Bakery owner Lori Sandler, goes perfectly with her allergen-free chocolate cupcakes.

  • Yield: Makes enough for 1 dozen cupcakes

Source: The Martha Stewart Show, January Winter 2008

Ingredients

  • 1 3/4 cups confectioners' sugar
  • 1/2 cup dairy-free margarine, chilled
  • 1/8 teaspoon salt
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon rice milk

Directions

  1. In the bowl of an electric mixer fitted with the paddle attachment, combine 1 1/4 cups confectioners' sugar, margarine, salt, and vanilla, scraping down the sides of the bowl with a spatula as necessary.

  2. Add rice milk and continue mixing until well combined, scraping down the sides of the bowl with a spatula, as necessary. With the mixer running, slowly add remaining 1/2 cup confectioners sugar, mix until well combined. Store in an airtight container, refrigerated, up to one week.

Cook's Notes

To ensure that frosting is free of milk, eggs, tree nuts, and peanuts, ingredients used should not contain any of these foods and should not have been manufactured in a facility that produces products that contain these foods. Check the packaging every time a purchase is made on even a familiar ingredient, as manufacturing procedures can change.

Reviews Add a comment

  • acethegreat921
    11 FEB, 2016
    will almond milk work in this recipe?
    Reply
  • ErinBradbeer
    21 MAR, 2013
    @LauraSlame - Crisco is made with soybean oil. So it's not soy free.
    Reply
  • Amie27
    7 FEB, 2009
    Mmmm... this sounds great and looks fluffy- something other dairy-free icings have not yet achieved. I have been looking for a recipe that did not call for shortening- does anyone know if this icing holds its fluffy shape when made with non-hydrogenated margerine?
    Reply
  • tackysue
    16 APR, 2008
    I found the icing to be VERY sweet but my son's preschool class devoured it! The icing was perfect for the detailed piping I did. I added some cocoa to it and liked the flavor of that batch much better. Seemed to cut the sweetness.
    Reply
  • LauraSalame
    11 MAR, 2008
    I make these soy free also by using crisco, instead of margarine... cut the sugar down to 1 1/4 Cups and add 1 tsp vanilla. It is a very delicious frosting. I do add food coloring as the icing is sort of gray.
    Reply
  • michellehim
    13 FEB, 2008
    I made this recipe and the frosting came out very watery and it wasn't thick enough to put on the cupcakes, what did I do wrong?
    Reply
  • ratgirl
    13 FEB, 2008
    Totally yummy! Pile it on thick on top of the recipe for Divvy's cupcakes. Great vegan choice for a delicious frosting for a fabulous cupcake. I'm SO glad to see some vegan delights on Martha's show! My next project? Experimenting with different flavor variations...lemon zest would be a nice touch for the frosting if the cake was a different flavor, though I'm partial to pink frosting so...hmm...a touch of peppermint to top the chocolate cake? Oh my yes! I'll definitely be making this again!
    Reply