Vegan Strawberry Frosting

5 from 1 vote

This Vegan Strawberry Frosting is ready in just 15 minutes and has big strawberry flavor! It is light and fluffy and is delicious on cakes and cupcakes.

Prep Time15

Total Time15

Course: Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Servings: Cups

Calories: 190kcal

Author: Megan Calipari

Cost: $7

Equipment

1 Food Processor or Blender
1 Stand Mixer
1 Sifter
1 Large Bowl
1 Spatula
Measuring Cups and Spoons

Ingredients

1 ½ Cups Sliced Freeze Dried Strawberries This is an entire 1.2 oz packet
1 Cup Non-Dairy Butter, room temperature see note
3 ½ Cups Confectioners Sugar, sifted
4 teaspoon Non-Dairy Milk
1 ½ teaspoon Lemon Juice
1 teaspoon Vanilla

Instructions

Add the freeze-dried strawberries to the bowl of a food processor or blender. Process until the berries turn into a fine powder. Then, pour the blended strawberries into a fine mesh sifter. Sift to remove any clumps. See note!
1 ½ Cups Sliced Freeze Dried Strawberries
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a hand mixer, cream the non-dairy butter until completely smooth and fluffy.
1 Cup Non-Dairy Butter, room temperature
Add the powdered sugar and freeze-dried strawberry powder and mix on low until combined.
3 ½ Cups Confectioners Sugar, sifted
Add non-dairy milk, lemon juice, and vanilla, and mix on low until incorporated. Then, turn the speed up to medium and mix until the frosting is light and fluffy, about 30 seconds to 1 minute.
4 teaspoon Non-Dairy Milk, 1 ½ teaspoon Lemon Juice, 1 teaspoon Vanilla
Use as desired.

Notes

It is important to use a non-dairy butter that comes in a stick form for this recipe. My favorite is Country Crock Plant Butter Sticks!

I like to sift the freeze-dried strawberries into the same bowl that I've sifted the powdered sugar into.

This recipe is enough for 2 dozen cupcakes or 1 8-inch 2-layer cake.

Nutrition