This dairy free chocolate frosting recipe makes a fluffy frosting with a great taste. You will not be able to tell that it is dairy free.
Although I have celiac disease and have to stay away from gluten, I often choose to have dairy-free options as well. Some of my kiddos are dairy free, so it just makes sense.
Food allergies can be hard to navigate, but I have worked very hard to come up with some of the best recipes for those with allergies. We have tasty recipes that everyone will love.
For example, our easy dairy free pudding. It is perfectly creamy and has the richest flavor. Dairy-free desserts can be hard to get that thick texture, but this pudding recipe has it.
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This frosting recipe is so good that you will have to keep your kids (and husbands) out of the kitchen because they will try to sneak some for themselves. You may have to make extra just so you can eat some yourself.
Why you should make this recipe
- It requires simple ingredients, so you won’t have to run around the grocery store looking for everything you need.
- This recipe makes the best dairy-free chocolate frosting.
- It is such an easy recipe.
- This frosting is the perfect texture.
- Homemade frosting is better than store-bought frosting because it has a richer taste and you know exactly what is in the frosting.
- Dairy free butter – This recipe calls for a cup of dairy free butter. Make sure you leave it out beforehand so it can get to room temperature. Softened butter is much easier to mix.
- Powdered sugar – Powdered sugar is one of the key ingredients in frosting. Add this into the mixing bowl slowly or else it will make a huge mess.
- Cocoa powder – Just as you do with the powdered sugar, add the cocoa powder into the mixing bowl slowly to avoid a mess in the kitchen.
- Dairy free heavy whipping cream – Any dairy free heavy whipping cream will work, but we love the So Delicious brand.
- Vanilla extract – Vanilla extract enhances the other ingredients in this recipe to make the perfect frosting.
- Almond extract (optional) – Adding almond extract while also using vanilla extract is completely optional, but we definitely recommend it.
- Salt – Just a pinch of salt will do the trick!
How to make dairy free chocolate frosting
Allow the dairy-free butter to sit out until it is at room temperature. Then, add the butter to a large bowl.
After that, you will beat the butter on high for 2 minutes with the whisk attachment. Make sure you scrape down the sides of the bowl as needed.
Add more ingredients
After the butter is smooth, you will start to add some of the other ingredients. Add the powdered sugar and cocoa powder slowly.
Then, add a pinch of salt, vanilla extract, and almond extract (if you decide to use it). Mix on high for 30 seconds then scrape down the sides.
Add heavy whipping cream
Once everything is mixed, it is time to add the dairy free heavy whipping cream. Stop the mixer and scoop the whipping cream into the bowl.
Mix for another 2 minutes until everything is incorporated, fluffy, and smooth. You will need to scrape down the sides of the mixing bowl occasionally.
Tips for success
- Use room temperature dairy free butter – I cannot emphasize this enough. It makes the mixing process so much easier, and I find you will get the best results this way.
- Eat it as a snack – Have you ever tried dipping a graham cracker in frosting and eating it? If not, you have to try it. This snack combination is the best thing.
- Use a stand mixer – You can use a hand mixer, but an electric mixer is the way to go. It will mix the frosting a lot better and will save you time.
Storage and Freezing
Storing – You can store the frosting in an airtight container or a container covered with plastic wrap in the fridge. It will last up to a week.
You will know if the frosting has gone bad if the frosting smells bad or turns a darker color. It never hurts to check the frosting before you eat it.
Freezing – You can absolutely freeze frosting. We recommend storing the frosting in an airtight container in the freezer for up to a month.
When ready to use the frosting, let it thaw in the fridge overnight. That way, the frosting will defrost slowly, keeping the flavor and texture of the frosting the way it should be.
What is the difference between frosting and icing?
The simple answer is that frosting is thicker, and icing is thinner. Frosting is usually used to coat cakes, whereas icing can be used for intricate decorating (with a piping bag) or a glaze.
What could you use to substitute the milk in frosting?
We use dairy free whipping cream, but you could also use any non-dairy milk, like almond milk, soy milk, cashew milk, or oat milk. Plant milk is also an option. We have found whipping cream gives the creamiest texture though.
What is a good substitute for frosting?
If you don’t want to use frosting, you could try chocolate sauce, whipped cream, syrup, or fruit. You will have to find dairy-free options, but the store will usually have dairy-free whipped cream.
Ways to enjoy
This dairy-free spread would pair perfectly with our Dr. Pepper cupcakes. We have a Dr. Pepper frosting too, but this frosting would be incredibly tasty as well.
With a tasty dessert, you need a tasty drink. Our ginger beer mocktail has a fresh taste that will go great with our delicious recipe. The cherry flavor of our Roy Rogers drink brings out the chocolatey flavor of our frosting.
Some of our favorite desserts are our vegan chocolate sauce and dessert nachos, easy gluten-free tiramisu, and our gluten free oatmeal chocolate chip cookies. Most of our recipes have dairy-free options and ways to make them dairy free.
Need an EASY and delicious breakfast, lunch, dinner or dessert?
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Dairy Free Chocolate Frosting
- 1 cup dairy free butter at room temperature
- 3 cups powdered sugar
- 1/2 cup cocoa powder
- 3 tablespoons dairy free heavy whipping cream (I love So Delicious brand)
- 1 1/2 teaspoons vanilla extract
- 1 drop almond extract (optional but delicious)
- pinch of salt
- Beat butter on high for 2 minutes in a stand mixer with whisk attachment, making sure to scrape down sides as needed
- Add powdered sugar, cocoa powder, pinch of salt, vanilla extract and almond extract (if using) and mix on high for 30 seconds then scrape down sides
- Add dairy free heavy whipping cream and beat another 2 minutes until everything is incorporated, fluffy and smooth (you will need to scrape down the sides in between mixing)