Add a pop of strawberry flavor to your cakes or cookies with our dairy free strawberry frosting! This strawberry buttercream is naturally colored and flavored, and it's gluten free and vegan as well. This recipe is made with freeze dried strawberry powder. Makes about 2 cups of frosting (32 Tablespoons)Vegan, gluten free; Free of: tree nuts, peanuts, soy, eggs, dairy, sesame
3Tablespoons+ 1 teaspoon rice milk(or other dairy free milk)
Dash salt
Instructions
With a mini food processor or mortar and pestle, grind about 1.6 ounces of freeze dried strawberries into powder and sift out any larger pieces and seeds. Set aside the powder.
Alternatively, you can buy strawberry powder already ground and sifted.
In a large bowl, beat the dairy free butter with a hand mixer or stand mixer until creamy, then add half the powdered sugar and blend.
Add the other half of the powdered sugar, along with the rice milk, vanilla, and dash of salt and beat until creamy.
Add in the strawberry powder and beat in until incorporated and smooth.
Beat the frosting until it is smooth, creamy, fluffy, and a good consistency for piping if you are decorating with a piping bag and frosting tips.
Use the frosting to top cakes or cookies. Store at room temperature in an airtight container for up to 3 days.
Notes
Nutrients estimated for 1 Tablespoon of frosting*Country Crock plant butter sticks work well for buttercream frosting. The sticks have soy lecithin but don't use soybean oil, the Country Crock plant butter tubs do use soybean oil however.