{"id":9619,"date":"2026-07-13T13:59:44","date_gmt":"2026-07-13T17:59:44","guid":{"rendered":"https:\/\/www.jmcutlery.com\/wiz\/?p=9619"},"modified":"2026-07-14T14:25:33","modified_gmt":"2026-07-14T18:25:33","slug":"white-dairy-free-frosting-recipes","status":"publish","type":"post","link":"https:\/\/www.jmcutlery.com\/wiz\/white-dairy-free-frosting-recipes\/","title":{"rendered":"White Dairy-Free Frosting Recipes"},"content":{"rendered":"

WHITE DAIRY-FREE FROSTINGS
\n<\/span><\/strong><\/p>\n

My Quick Dairy-Free<\/span>
\nCream Cheese Banana Frosting<\/span><\/span><\/strong>
\nREADY IN: 8 mins YIELD: 2 cups<\/span><\/p>\n

INGREDIENTS<\/span>
\n1 large very ripe banana, mashed<\/span>
\n1\u20442 teaspoon lemon juice<\/span>
\n1\u20444 cup dairy-free cream cheese softened<\/span>
\n1\u20442 cup powdered sugar, sifted<\/span>
\n1 tsp coconut oil<\/span><\/p>\n

DIRECTIONS<\/span>
\nMix the banana and lemon juice together.<\/span><\/p>\n

Cream the cream cheese with 1 cup of the <\/span>
\npowdered sugar;<\/span><\/p>\n

then add the banana and enough remaining <\/span>
\nsugar to make the mixture thick and spreadable.<\/span><\/p>\n

 <\/p>\n

\u00a0**************************<\/span>
\n\"\"
\nVegan Cream Cheese Frosting<\/span>:\u00a0\u00a0<\/span><\/strong>
\n
\nMix equal parts coconut <\/span><\/span>cream and cold vegan cream
\ncheese together.<\/span>The extra fats create a much sturdier structure.
\n<\/span>
\nControl the Temperature. Chill the Cake: Frost your cake or
\ncupcakes while they are completely cold.<\/span><\/p>\n

Chill the frosted dessert for at least 2 hours before serving <\/span>
\nto lock the structure.<\/span>
\n
\nKeep Out of Sun: Avoid placing the dessert near windows, <\/span>
\novens, or warm rooms or Direct sunlight will melt the coconut <\/span>
\nfat in minutes.<\/span><\/p>\n

Limit Display Time: Bring the dessert out of
\nthe fridge right before guests arrive. Do not let it sit out for <\/span>
\nmore than 1 to 2 hours.<\/span><\/p>\n

\u00a0 \u00a0\u00a0 \u00a0 \u00a0 \u00a0**************************<\/span><\/strong><\/span><\/span>
\nCreamy Cashew-Butter Cream Icing
\n(Dairy-free)<\/span><\/strong><\/span><\/p>\n

\"\"
\nThis creamy icing is reminiscent of traditional cream cheese icing<\/span>
\nbut without the heavy cream cheese! Enjoy it over any of your favorite
\nbaked goods.<\/span><\/p>\n

SERVINGS: 10<\/span>
\nSERVINGS (1 1\/4 CUP TOTAL)
\nTotal Time 10 mins
\nCALORIES 97 KCAL
\nTo make chocolate frostings<\/a> go to
\nwww.jmcutlery.com\/wiz\/healthy-naturally-sweet-frosting\/
\n<\/span><\/p>\n

\"\"<\/p>\n


\nIngredients<\/strong><\/span><\/p>\n

3\/4 cup raw cashews, soaked in very hot <\/span>
\nwater 1-3 hours and rinsed.<\/span><\/p>\n

2 tablespoons coconut oil, melted<\/span><\/p>\n

3 tablespoons raw honey or maple syrup<\/span><\/p>\n

1 teaspoon vanilla<\/span><\/p>\n

1 teaspoon fresh lemon juice<\/span><\/p>\n

1\/4 teaspoon sea salt<\/span><\/p>\n

2-4 tablespoons water, as needed <\/span>
\nfor blending
\n
\nBecause coconut fat melts quickly <\/strong>around 76\u00b0F (24\u00b0C),
\nstandard whipping is not enough for long displays.<\/span><\/span><\/p>\n

To keep coconut cream frosting stable and prevent<\/span>
\nt from melting at room temperature,you need to add<\/span>
\none of these structural thickeners:.<\/span>
\n1 to 2 tablespoons Tapioca or Arrowroot<\/span>
\nStarch OR Instant Pudding Mix OR<\/span>
\n1\/2 tsp. Agar-Agar Powder disolved in hot<\/span>
\ncoconut water and cooled.<\/span><\/p>\n


\nInstructions<\/span><\/strong><\/p>\n

Combine the first six ingredients in <\/span>a high-powered
\nblender, and <\/span>blend until smooth and creamy, adding <\/span>
\nwater as necessary to facilitate blending.<\/span><\/p>\n

Adjust flavor to taste, then transfer to <\/span>a bowl and
\n<\/span>chill in the freezer for <\/span>at least an hour, to allow the icing
\nto <\/span>thicken. The longer it chills,<\/span>the thicker it will get!<\/span>
\n
\nSpoon the icing over your favorite baked <\/span>goods, and
\n<\/span>serve immediately! (Keep the <\/span>frosted treats chilled in an
\nairtight <\/span>container if not serving immediately.)<\/span><\/p>\n

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\n<\/span><\/p>\n

How to make
\nWhipped Cream Frosting
\nfrom Coconut cream<\/span><\/strong><\/p>\n

\"\"<\/p>\n

To make coconut cream frosting,<\/strong>
\nchill a can of full-fat <\/span>coconut cream overnight.
\nScoop only the hardened <\/span>top cream into a
\nchilled bowl.<\/span><\/p>\n

Whip it with a mixer on high for 1 minute. <\/span>
\nAdd 1\/4 cup of powdered sugar and <\/span>
\n1 teaspoon of vanilla, then whip until fluffy.<\/span><\/p>\n

Buy the right can: <\/span><\/strong>
\nGet a 14 oz can<\/strong> of high fat\/full-fat<\/em> coconut milk or\u00a0<\/span>
\ncoconut cream. Brands like Thai Kitchen or Native <\/span>
\nForest (not from referigerated supermaket cartons)\u00a0 \u00a0<\/em><\/span><\/p>\n

Chill:<\/strong> Put the can in the very back of your fridge <\/span>
\nfor 12 to 24 hours. Do not shake the can<\/strong>.<\/span>
\nCooling the can causes the fat (coconut cream) to <\/span>
\nharden and rise to the top. (The liquid coconut water <\/span>
\nsinks to the bottom).<\/span><\/p>\n

Separate: <\/span><\/strong>
\nOpen the cold can. Use a spoon to scoop out <\/span>
\nthe solid white cream on top into your mixing <\/span>
\nbowl.
\nSave the clear liquid at the bottom to disolve
\nAgar Agar if you’re using as a thickener.
\n<\/span><\/p>\n

To keep coconut cream frosting stable and prevent <\/span>
\nit from melting at room temperature, you need to <\/span>
\nadd structural thickeners.
\n<\/span>
\n
\nAdd Structural Thickeners <\/strong><\/span>Tapioca or Arrowroot
\nStarch:
\nBecause coconut fat melts quickly around 76\u00b0F (24\u00b0C),
\nstandard whipping is not enough for long displays.
\n<\/strong>Whip in 1 to 2 tablespoons <\/span>of starch. This
\nabsorbs excess moisture and stabilizes <\/span>the structure.<\/span><\/p>\n

OR: Instant Pudding Mix:<\/strong> Add 2 tablespoons <\/span>
\nof vanilla instant pudding powder. The modified <\/span>
\ncornstarch in the mix binds the liquid instantly.<\/span><\/p>\n

OR: Agar-Agar Powder:<\/strong> Dissolve 1\/2 teaspoon <\/span>
\nof agar-agar in 2 tablespoons of boiling coconut water. <\/span>
\nLet it cool slightly, then stream it into the cream while <\/span>
\nwhipping. This creates a vegan gelatin set.<\/span><\/p>\n

Whip and Sweeten<\/span><\/strong>
\nChill the bowl: Put your metal mixing bowl <\/span>
\nand beaters in the freezer for 5 to 10 minutes<\/span>
\nbefore whipping. Or stand your bowls on freezer
\npacks while you beat.Cold equipment helps the
\ncream <\/span>stay fluffy and not melt.<\/span><\/p>\n

Whip: <\/span><\/strong>
\nUse a hand mixer or stand mixer with a whisk <\/span>
\nattachment. Beat the cold cream on high for <\/span>
\nabout 1 minute until soft waves form.
\n
\nThicken it up:<\/strong>
\nIf your frosting is too soft, gradually add 1 to 2
\ntablespoons of arrowroot starch or tapioca starch
\nand whip it again.<\/span><\/p>\n

Add flavor:<\/span><\/strong>
\nAdd 1\/4 cup of sifted powdered sugar and <\/span>
\n1 teaspoon of vanilla extract. <\/span>
\nPowdered sugar makes the <\/span>frosting firm. You can
\ngrind raw sugar into powder in a coffee grinder.<\/span><\/p>\n


\nFinish<\/strong>: <\/span>
\nWhip again on high for a few seconds until the <\/span>
\ncream is light and fluffy. Be careful not to over-mix, <\/span>
\nor the cream may turn grainy.<\/span><\/p>\n

Frost and Store\u00a0<\/span><\/strong>
\nStorage: Store the frosting in an airtight container in <\/span>
\nthe fridge for up to 5 days. It will harden more in the fridge.<\/span><\/p>\n

Decorating: Spread or pipe this frosting onto
\nyour cupcakes or cakes. Keep the frosted dessert in <\/span>
\nthe fridge until you are ready to eat.<\/span>
\nFollow these 3-Ingredient Vegan Coconut Cream <\/span>
\nFrosting instructions to refine your recipe for your <\/span>
\nnext dessert.<\/span><\/p>\n

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\n<\/span><\/strong><\/p>\n

+++++++++++++++++++++++++<\/span><\/p>\n

\u00a0MORE WHITE FROSTINGS<\/a><\/p>\n

\n

White Dairy-Free Frosting Recipes<\/a><\/p><\/blockquote>\n