Non-Dairy “Buttercream” Frosting (Recipe)



  • 1 2/3 cups powdered sugar
  • ¼ tsp salt
  • 1/3 cup palm shortening
  • 1/3 cup non-dairy soy-free butter (such as Miyoko’s Organic Vegan Butter)
  • 1 ½ tsp vanilla
  • 1 tsp – 1 Tbsp non-dairy milk
  • Natural coloring (see below) 


Cream shortening and non-dairy butter in bowl ideally with an electric or stand mixer (with the paddle attachment). Add the liquid slowly, as needed, until desired consistency has been reached. Add all additional ingredients to bowl and mix until smooth.  You are ready to frost cake.

If you want to use natural coloring for frosting that is liquid such as juices, hold off on adding milk.  First add 1 tablespoon of juice for color, then add 1 tablespoon of milk or what is needed to bring frosting to desired texture.

Julie Matthews is a Certified Nutrition Consultant who received her master’s degree in medical nutrition with distinction from Arizona State University. She is also a published nutrition researcher and has specialized in complex neurological conditions, particularly autism spectrum disorders and ADHD for over 20 years. Julie is the award winning author of Nourishing Hope for Autism, co-author of a study proving the efficacy of nutrition and dietary intervention for autism published in the peer-reviewed journal, Nutrients, and also the founder of Download her free guide, 12 Nutrition Steps to Better Health, Learning, and Behavior.


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