Ready for an easy and delicious Dairy Free Strawberry Frosting? You've come to the right place. This recipe uses freeze dried strawberry powder, coconut cream and icing sugar - a simple recipe with just 3 ingredients to get you to dessert heaven that also happens to be vegan.
🎂 How this vegan frosting came about...
Back in February - which now feels like a lifetime ago - my housemate asked me to cater to the gluten-free guests at her sister's 60th birthday. No pressure! While there were only a handful of gluten-free guests attending, I don't bake all that often so I was a little panicked about getting it right. I definitely put a lot of pressure on myself to create excellent recipes that people will love, so I threw myself into the task with gusto.
I tested many dairy-free and Paleo buttercream frosting recipes that I found online and in various recipe books I have at home but wasn't happy with any of them. They either didn't hold their shape, they were powdery or too sweet. I was quite surprised at this because it seems to be a recipe with a high demand, yet not many quality options available, especially if you want to avoid cheap vegetable oils as I do.
As it turns out, I didn't end up using this particular frosting at the party - I used a vanilla one that I need to work on some more before I put it on the blog. I was super happy with the texture and taste but it was a little finicky to get it to the right softness for piping.
But that all led me to want to experiment more with dairy-free, gluten-free and vegan baking. Happily, this strawberry buttercream frosting was pretty easy to get right so I'm happy that it's ready to share with you.
🍰 What you'll love about this buttercream-style frosting
- It's a buttercream style, but without the butter!
- Totally easy to make
- 5 minutes hands-on time
- Short ingredient list
- So tasty
- Not overly sweet
- Can be frozen and stored for future cake adventures
- Because it's not too firm, you can use most piping nozzles/tips with this
🧁 Important things to know about this dairy free buttercream frosting
- You need to chill the coconut cream ahead of time - at least overnight
- It's best to chill the prepared frosting first for a couple of hours and then pipe your cake/cupcake just before serving because it's pretty soft
- If you need to travel, carry your cakes and frosting separately and frost just before serving.
- As there are only 3 ingredients, I can't recommend any substitutions
- If you can't find freeze dried strawberry powder, you can use the equivalent weight in whole freeze dried strawberries (or raspberries) blended in to a powder in your blender
- I recommend making this frosting first thing in the morning for either morning tea or slightly later for afternoon tea
- If you want a more pronounced pink colour, you can add more of the strawberry powder
- The brand of freeze-dried strawberry powder I use is Absolute Fruitz, but there are plenty of other brands available if you live outside Australia
👩🏼🍳 Recipes you can use this frosting with
This strawberry frosting pairs perfectly with my Chocolate Mochi Cupcakes! It's the best combination.
You can also use this frosting on your favourite cake or even on sugar cookies.
🌟 Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ star rating and a comment below to let us know how it turned out. Save it for later by pinning to your favourite Pinterest board and make sure to tag us on Electric Vitality's Instagram to show off your cooking!
Easy Dairy Free Strawberry Frosting
- Hand mixer or stand mixer
- Digital scales
- Fine sieve
- Mixing bowl
- Large spoon
- silicon spatula
- 24 grams freeze dried strawberry powder* (4 tbsp + 1.5 tsp OR AUS: 3 tbsp + 1.5 tsp)
- 384 grams chilled full fat coconut cream** (1 ½ cups - from coconut milk or coconut cream can)
- 54 grams pure icing/confectioners/powdered sugar (a little more than ⅓ cup)
- Chill the coconut milk/coconut cream cans in the fridge overnight or 8 hours.
- Sift the icing/confectioners sugar in to a mixing bowl.
- Sift the strawberry powder in to the mixing bowl and use a whisk to stir in to the sugar until the two are mixed completely.
- Next measure out the coconut cream and add it to the bowl. Using the hand mixer, mix on medium to high speed until fully mixed in. Scrape the sides and the bottom of the bowl with a spatula and mix again to ensure there are no powdery bits.
- Place in the fridge for a couple of hours before using. May be stored in the fridge for up to 5 days and may also be frozen.