It’s taken me quite a long time to craft the perfect dairy free vanilla frosting. Using only sticks of margarine gives inconsistent results. I’ve managed to get it to a nice consistency before, as seen on my Thomas the Train cake:
But I also had major issues with it turning out way too soft, like with my art deco smash cake:
With both cakes, I used the exact same ingredients. Yet, as you can see, got completely different results.
I almost always have issues coloring all-margarine frosting too. More times than not, I would be left with white specks where the color didn’t quite stick.
However, I think this was more of a mixing problem. I have found that mixing SLOWLY is the key to a good frosting. And you MUST soften the margarine before adding any powdered sugar. I’ve never been known for my patience, so this took me many years to figure out.
The smoothest frosting comes from using vegetable shortening. It still tastes good, but the margarine adds a depth of rich flavor that the shortening lacks. So, I wasn’t ready to give up on using margarine all together. I began experimenting with mixing margarine and shortening, and found that the best mix was 1 stick of margarine and 2 cups of shortening. The frosting was smooth, the color mixed through well, and the flavor was on the mark.
The piped design is made of royal icing, but you can see how smooth the “buttercream” is underneath
Then I stumbled on this recipe for ‘Strawberry Dream Frosting’ on Pinterest. She uses marshmallow fluff with butter to create a really yummy flavor. I tried it for my daughter’s 2nd birthday, because she LOVES marshmallows. I modified the recipe a bit, using 1 stick of margarine and 1 cup of shortening, and using 3 cups of powdered sugar. Why more powdered sugar, you ask? Because frankly, I like my frosting sweet. And it wasn’t thick enough in my opinion with just 1/2 cup.
The result is a delicious frosting that pipes easily and can be used for frosting layer cakes as well. However, the marshmallow fluff doesn’t give a super smooth finish. As you can see in this Frozen cake, there are lots of air bubbles. But a lot of that could have been avoided if I would have kept my mixer at the speed ‘2’ setting.
So if you’re looking for super smooth, this isn’t the recipe for you. But if you don’t mind a more “home grown” look, so to speak, you should try this recipe. It’s really delicious!
I can say that it pipes really well. I used this recipe for both the Tardis and the time vortex swirls on my Doctor Who cake:
I also used it for this butterfly cupcake cake:
I mixed it low and slow that time and, as you can see, got a much smoother result.
Let me state now that sticks of margarine are not 100% dairy free; they contain a milk derivative called ‘whey’. I would not suggest using tub margarine because it’s too soft. If your allergy is bad enough that you can’t tolerate whey, then simply use all shortening. I’ve successfully used 100% shortening with this recipe and gotten just as great results.
So here it is, my perfect vanilla frosting:
- 2 containers of marshmallow fluff (also called marshmallow creme)
- 1 stick of margarine
- 1 cup of vegetable shortening (or 1 1/2 cups, if you are omitting the margarine)
- 3 cups of sifted powdered sugar
- Vanilla Extract
- 2 splashes of vanilla almond milk
Directions:
- Mix marshmallow fluff until smooth with the flat beater attachment on the ‘stir’ speed setting.(*HELPFUL TIP* Run a rubber spatula under hot water before scooping out the marshmallow fluff to make it come out super easy. This is written on the jar in the tiniest print imaginable, so I just barely learned this tip after months of making this stuff. It makes a world of difference getting all that sticky deliciousness out.)
- Add half a margarine stick and mix on the ‘2’ speed setting until smooth. Then add the other half and mix until smooth.
- Add the shortening half a cup at a time, allowing it to smooth out completely before adding more.
- Add 1 cup of SIFTED powdered sugar and mix until smooth. Add the rest of the powdered sugar 1 cup at a time. If you feel you’ve reached a consistency and flavor that you like before adding all 3 cups, then don’t feel the need to add more. It’s all a matter of preference.
- Add the vanilla extract (or whatever flavor extract you want). I don’t measure when I add extract. I just add it a bit at a time until it tastes right. Again, it’s all about preference.
- If it seems a little thick, add a splash of almond milk. I usually end up adding 2 splashes, but this again is all a matter of preference.
The trick to this frosting is to not over whip it. If it gets too much air in it, then you will get holes as seen in the Frozen cake above. Do not put your mixer any higher than the ‘2’ speed setting. It will take longer, but be worth it when it comes out soft and smooth!
This recipe will yield enough frosting to cover two 8″ or 9″ round cakes, a 12″ x 9″ rectangle cake, or two dozen cupcakes. It will keep at room temperature for a couple days and for a couple of weeks in the fridge. It also freezes really well if you double wrap it tightly in plastic wrap and then store it inside a freezer Ziploc bag. If you freeze it, allow it to come to room temperature and mix it in your mixer on the ‘stir’ speed setting for a minute or two until it’s smooth.
I hope you enjoy this delicious frosting as much as I do!
My Own Unexpected Journey 