Ingredients
Equipment
Method
Standard Butter Free Frosting
- Sift the powdered sugar if you want a smoother frosting.
- Add the powdered sugar, cream cheese, cream or milk, extract, and salt to a bowl. Mix with a stand mixer or hand mixer until smooth.
- Add to a piping bag or spread onto cupcakes, cookies, or brownies using an offset spatula. Read the notes below.
Dairy Free Frosting
- Add all ingredients to a bowl and mix using a hand mixer or stand mixer. Mixing by hand is possible but takes more effort.
- If the frosting is too thick, add 1 teaspoon of liquid at a time until you reach the desired consistency. If it becomes too thin, add powdered sugar a little at a time.Add to a piping bag or spread onto cupcakes, cookies, or brownies using an offset spatula. Read the notes below.
Video
Notes
Yield: frosts approximately 5-6 cupcakes for the standard cream cheese version. The dairy-free version uses a different formula and its final yield will be confirmed during the next recipe test.
Note: The standard version is fluffier and less sweet than the dairy-free version.
- For a smoother finish, dip an offset spatula in hot water, dry it well, then gently smooth the frosting.
- Add a few drops of food coloring if you want a colored frosting.
- For the dairy-free version, liquid requirements can vary depending on whether you use non-dairy milk, water, juice, or coffee. Start conservatively and add more as needed.
- Store leftover frosting in an airtight container in the refrigerator. Exact storage and setting guidance will be confirmed during the next recipe test.
- If refrigerated frosting is too firm to spread, let it soften briefly before using and stir well.