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.

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Hi, I’m Julie Matthews, a Certified Nutrition Consultant, Author, and Published Researcher. I teach parents and practitioners that children with autism, ADHD, and related disorders can improve and heal, and that there’s hope for their children. Then I educate and empower them to make strategic dietary changes that positively affect children’s health, which in turn helps their learning and behavior. With 18 years of experience and my unique range of knowledge, from nutrition research and clinical experience to cooking in the kitchen for my own family, I’ve created a much-needed community for parents and practitioners looking to help children with autism live happy, healthy lives. Join us.

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