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Divvies Dairy-Free Vanilla Frosting

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

Source: The Martha Stewart Show, January Winter 2008



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.

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How would you rate this recipe?
  • acethegreat921
    11 FEB, 2016
    will almond milk work in this recipe?
    • deeandbobl
      21 JUL, 2018
      I used almond milk and it was just fine. I also used Miyokos vegan butter 1/2 tsp grated orange rind and 1 tsp fresh orange juice in place of vanilla. Tasted just like the real thing
  • ErinBradbeer
    21 MAR, 2013
    @LauraSlame - Crisco is made with soybean oil. So it's not soy free.
    • johncosmo13
      29 SEP, 2016
      As someone who has both soy and dairy allergies, I find that "Earth Balance" makes a couple of different soy-free and dairy-free margarines that are very good. They come as both soft spreads and cubes and work very well for cooking, but be sure to check the labels. Some of their products do use soybean oil. I've also had good luck using "Spectrum" vegetable shortening which is both soy-free and dairy-free.
  • 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?
  • 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.
  • 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.
  • 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?
  • 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!

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