Friday, April 25, 2008

Dairy free Cream Cheese Frosting


I used this standard frosting recipe for Jeff's birthday cake. The frosting was spectacular, but the cake wasn't so great, so I'm not posting that recipe. My birthday is coming up and I'm on the hunt for a dairy free, egg free cake again. Witt's first birthday is in May and I'd like to have something he can enjoy!


1/2 cup Tofutti Better Than Cream Cheese, softened
1/2 cup dairy free margarine, softened
2 teaspoons vanilla extract
3 1/2 - 4 cups confectioner's sugar

Cream margarine, cream cheese, and vanilla extract together in a large bowl. Slowly mix the confectioner’s sugar into the creamed mixture until desired consistency/taste and until smooth. (I liked it best with the addition of 3 1/2 cups confectioner's sugar.) Enjoy!

10 comments:

Anonymous said...

Hi, I found your blog by doing a search for dairy free cream cheese frosting. And by the way I made it yesterday and I would have to say it was awesome!!!!!!!!!! My 7 year old daughter has milk, peanut and treenut allergies. I also struggle with trying to keep traditional meals the same. I biggest challenge substituting "cream of " soups. My holiday signature dish was Brocolli rice cheese casserole. Still haven't been able to make that one dairy free. Thanks for the frosting recipe.

:) Dawn

Becky @ Boys Rule My Life said...

Thanks Dawn! So glad you liked it!

As for the "cream of" soups... have you tried the Cream of Mushroom soup I have posted? There are also lots of variation in the comments section, too. Maybe that will help?

Becky @ Must Follow Recipes

The Thrifty Blogger said...

Chocolate cake

This is a cake that I make, that is very good. I used to eat vegan, and I would substitute soy milk for the milk, and in place of the eggs, I would just skip them. I read on another site that you could use 2 tbsp corn starch per egg. Since corn starch thickens it, that might be a good choice, but I have never tried it. Applesauce or Tofu would probably work too. Just experiment with it!

Honestly, it's a great recipe, and you will love it. You don't even miss the milk or eggs either. It also tastes great without frosting too, and just sprinkled with confectioner's sugar. It's a very chocolatey and moist dark cake. Delicious! :)

FoodAllergyMom said...

I don't care much for the Tofutti by itself, but in a frosting, that's another story. I can't wait to try this with carrot cake! I did the same thing as you with Em's B-day cake, I had every intention of posting the recipe but I never did come up with one I loved. BTW...as long as people are handing out cake recipe advice...I am still desperately seeking a decent gluten/dairy/egg free cake! If ANYONE has ANYTHING drop me a line at my site. :)

cakegirl said...

check out babycakes new york which i found has a link to martha clip . she makes a gluten dairy nut sugar egg free chocolate cupcakes. they are pretty good.........

bella214 said...

Awesome! My husband will be thrilled to see me making something other than Buttercream LOL!

Mom2two said...

Next time you make this, try adding a teaspoon of real lemon juice. Sounds weird, but tastes more like "real" cream cheese.

Lyzz said...

Mmmm sounds good. I can't wait to try this. Thanks for the recipe!

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Sorry for offtopic

Anonymous said...

I recently discovered that Pillsbury Cream Cheese frosting is dairy free, if you want a quick and cheaper frosting.