When you think of icing, your mind likely jumps straight to heavy American buttercream or the tangy richness of cream cheese frosting. However, there are many reasons why you might want to skip these traditional bases. Perhaps you are catering to a dairy-free or vegan lifestyle, looking for a lighter alternative to reduce calories, or you simply opened your fridge and realized you are out of sticks of butter.
Learning how to make icing without butter or cream cheese is a fundamental skill for any baker. It opens up a world of textures, from thin, translucent glazes that soak into warm cakes to thick, pipeable frostings that can hold their shape on a cupcake. By using clever substitutes like coconut cream, nut milks, or even just high-quality fruit juices, you can create toppings that are every bit as delicious as their classic counterparts.
The Science of Fat Substitutes in Icing
The primary role of butter or cream cheese in traditional recipes is to provide fat and structure. Fat gives icing its creamy mouthfeel and stability. When you remove these ingredients, you need to find other ways to achieve that satisfying consistency.
Vegetable shortening is the most direct substitute if you want a classic “bakery-style” frosting. It has a high melting point, which means your icing won’t melt as easily in a warm room. For those seeking a more natural approach, coconut cream—the thick part found at the top of a chilled can of full-fat coconut milk—acts as a wonderful plant-based fat. If you are looking for something even lighter, you can rely on the concentration of sugar itself to create a “royal” or “glace” style icing that hardens as it sets.
Simple Three Ingredient Vanilla Glaze
The easiest way to make icing without butter or cream cheese is to create a classic glaze. This is the go-to topping for cinnamon rolls, scones, and simple pound cakes. Because it lacks a heavy fat base, it is sweet, shiny, and sets with a delicate crackle.
Ingredients for Basic Glaze
- 1 cup powdered sugar (confectioners’ sugar)
- 2 to 3 tablespoons milk or dairy-free alternative (oat, almond, or soy)
- 1/2 teaspoon pure vanilla extract
Preparation Steps
To ensure a smooth result, always sift your powdered sugar into a medium-sized bowl first. This removes any lumps that can be difficult to whisk out later. Add the vanilla extract and two tablespoons of your chosen liquid. Whisk the mixture until it is completely smooth. If the icing is too thick to pour, add the remaining tablespoon of liquid a few drops at a time. This icing is best used immediately while it is still fluid.
Whipped Coconut Cream Frosting
If you need a thick, fluffy frosting that mimics the texture of whipped cream but contains no dairy or butter, coconut cream is your best friend. This method requires a little bit of foresight, as you must chill your ingredients, but the result is a luscious, cloud-like topping.
Selection and Chilling
You must use full-fat canned coconut milk, not the carton variety meant for drinking. Place the can in the refrigerator for at least 24 hours. During this time, the fat will separate from the liquid and solidify at the top.
The Whipping Process
Carefully open the chilled can without shaking it. Scoop out the hard, white cream and place it into a chilled mixing bowl. You can save the remaining coconut water for smoothies. Use a hand mixer or stand mixer to beat the cream on high speed for about 3 to 5 minutes until it becomes light and airy. You can then fold in a liquid sweetener like maple syrup or sifted powdered sugar to reach your desired sweetness.
Nut Butter Based Frostings
For a rich, protein-packed alternative, nut butters provide the necessary fat and protein to create a stable frosting. This version is particularly delicious on chocolate cakes or banana bread.
Combining Flavors
Mix equal parts creamy peanut butter or almond butter with powdered sugar. Because nut butters are quite dense, you will need a liquid to thin them out. Add a tablespoon of milk or water at a time until the mixture reaches a spreadable consistency. If you want a “cream cheese” style tang without the actual cheese, add a tiny squeeze of lemon juice or a pinch of salt to balance the richness of the nuts.
Fruit and Juice Based Icings
Sometimes the best way to flavor a cake is with the bright, acidic notes of fresh fruit. By replacing the milk in a standard icing recipe with fruit juice or pureed berries, you create a vibrant, naturally colored topping.
Lemon or Orange Icing
Substitute the milk in the basic glaze recipe with freshly squeezed lemon or orange juice. This creates a tart, refreshing finish that cuts through the sweetness of the sugar. It is a perfect match for poppy seed muffins or citrus loaves.
Strawberry or Raspberry Icing
For a beautiful pink hue, mash a few fresh berries and strain them through a fine-mesh sieve to remove the seeds. Mix 1 to 2 tablespoons of this concentrated fruit juice into your powdered sugar. The natural pectin in the fruit can even help the icing set a bit more firmly than a standard water-based glaze.
How to Achieve the Perfect Consistency
Without the stabilizing power of butter, you may find that your icing is either too runny or too stiff. Adjusting the texture is a simple process of balancing solids and liquids.
Thickening Runny Icing
If your icing is sliding off your cake, add more sifted powdered sugar one tablespoon at a time. Alternatively, a teaspoon of cornstarch can help thicken the mixture without adding excessive sweetness. Cornstarch is a powerful thickening agent and can also help create a matte finish if that is the look you are going for.
Thinning Stiff Icing
If your icing is too thick to spread, add your liquid of choice in very small increments. It is easy to accidentally add too much, so use a teaspoon to add liquid rather than pouring directly from the carton. Warm temperatures can also help; if you are using a coconut-oil based icing that has become too hard in the fridge, let it sit at room temperature for 15 minutes to soften.
Storage and Handling Tips
Because these icings often rely on sugar or plant-based fats, their shelf life and storage needs differ from traditional buttercream.
Refrigeration Needs
If your recipe uses coconut cream or fresh fruit juice, the finished dessert must be stored in the refrigerator. These ingredients are perishable and can spoil if left out for too long. However, a simple glaze made with water and powdered sugar is shelf-stable for a day or two as the high sugar content acts as a preservative.
Temperature Sensitivity
Keep in mind that many dairy-free fats, especially coconut oil, have a lower melting point than butter. If you are serving your dessert on a hot day, wait until the very last moment to frost it, and keep it in a cool, shaded area. For outdoor events, a “crust” style icing (like a royal icing made with meringue powder and water) is the most durable option.
FAQs
Can I use granulated sugar instead of powdered sugar?
It is not recommended. Granulated sugar will not dissolve properly in the small amount of liquid used for icing, resulting in a gritty, crunchy texture. If you only have granulated sugar, you can try blending it at a very high speed in a food processor until it becomes a fine powder, then sifting it before use.
Why is my dairy-free icing separating?
Separation usually occurs when the temperature of your ingredients varies too much. For example, adding cold fruit juice to room-temperature coconut oil can cause the fat to seize and clump. Ensure all your ingredients are at a similar temperature before mixing.
How do I make my icing white without butter?
Butter has a natural yellow tint that can make icing look off-white. Icings made with water, clear extracts, and powdered sugar are naturally bright white. If you are using a yellowish substitute like certain margarines, you can add a tiny drop of purple food coloring to neutralize the yellow tones and make the icing appear whiter.
Can I pipe decorations with butter-free icing?
Yes, but you need a recipe that is high in solids. A coconut cream frosting or a shortening-based frosting can be piped into swirls and stars. However, a simple glaze is too thin for piping detailed decorations and is meant for drizzling or dipping.
How long does it take for butter-free icing to set?
A standard powdered sugar and milk glaze will typically develop a thin “crust” within 15 to 30 minutes at room temperature. For it to harden completely so that you can stack cookies, it may take 2 to 4 hours depending on the humidity in your kitchen. Coconut-based frostings will set much faster in the refrigerator as the fat solidifies.