{Allergy Friendly} ‘Butter’Cream Frosting

Allergy Friendly 'Butter'Cream Frosting

Last week I posted about a delicious vegan chocolate cake that is simple and delicious. However, there is no sense in talking about cupcakes if you aren’t going to mention the frosting. As my dad always says, the cake is just the vehicle to transport the frosting. In other words: it’s all about the frosting!

This is a very easy variation on the American buttercream that I’ve posted about before. The difference being that we’re going to adjust the ingredients to be allergy friendly/vegan, and ta da! We’ll have a great, inexpensive frosting that even the most allergic child can eat.

My frosting is all about the perfect ratio, which is 2:1 powdered sugar to butter. In this recipe, which I’ve halved from the original, you need 1 lb. powdered sugar and 1/2 lb. (2 sticks) of butter. Of course, we can’t use real butter, so use your favorite substite. My favorite is a little hard to find but when I do find it, I stock up on it. It’s called Best Life Buttery Baking Sticks, and I’ve only found it at Walmart. They also sell it as a spread, but don’t use that for baking.

There are other options as well; Nucoa has a mild margarine-y taste (and trans-fat), and I hate the taste of Earth Balance (plus it has flax and my husband is allergic to flax of all things), but if you’re used to the taste, it’s fine to use. I don’t think it looks right, it has this weird transclucent quality… anyway. I’m sure that’s just me. :D {If you don’t have food allergies, just know that finding a margarine without any milk products is hard to do, so when you find one that tastes decent and is safe for your child(ren), it’s blog worthy!} 

Hmm, I got off topic on a margarine rant. Where was I?

Oh yes. The recipe! One of the tricks to any successful butter-based frosting is beating your butter/margarine and powdered sugar together very well. Keep that in mind as you begin. Here’s the recipe!

Allergy Friendly ‘Butter’Cream Frosting

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: Frosts 1 dozen cupcakes liberally

Allergy Friendly ‘Butter’Cream Frosting

A smooth and creamy frosting that NO ONE will guess is dairy-free!


  • 1 lb. powdered sugar
  • 1/2 lb. (2 sticks) margarine substitute like Best Life Buttery Baking Sticks
  • 1/4 c. cocoa powder
  • 1/2 t. salt
  • 1/8-1/4 c. vanilla or *plain soy milk
  • *if using plain soy milk, add 1 t. vanilla
  • Optional: 1/2 c. dairy free semi-sweet chocolate chips (like Guittard), melted and cooled


  1. Add half the powdered sugar and the margarine into a mixer.
  2. Mix on low until the powdered sugar is incorporated, then mix on medium for 2-3 minutes.
  3. Add the remaining powdered sugar, salt, and cocoa powder; mix on low until incorporated, then medium for 2-3 minutes.
  4. Add 1/8 c. of soy milk, mix on low 30 seconds then medium for 1-2 minutes.
  5. If necessary add remaining 1/8 c. soy milk.
  6. Mix on low for 30 seconds then medium for 2-3 minutes.
  7. Pour in cool but still melted chocolate chips. Mix for another 2 minutes until creamy and smooth.
  8. Note: to make this a vanilla frosting, omit cocoa powder and chocolate chips. If desired, substitute white chocolate chips.

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One Response to {Allergy Friendly} ‘Butter’Cream Frosting

  1. Julia says:

    I don’t know.. Before I cream together the the betutr and the cream cheese, i put the bowl and the whisk-attachment of my mixer in the fridge, so that it’s gonna have the same temperature as the betutr/cream cheese. one thing i could think of is that the ingredients itself are different. i mean, we too have philadelphia cream cheese, but the american one looks a lot firmer than ours. and as i found out a couple of weeks ago: most of the time your confectioners sugar’ (tbd)

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