When Bruce’s health journey began, the hardest thing to replicate wasn’t the cake—it was
the frosting.
Traditional cream cheese frosting is a cornerstone of vintage baking, but it can be incredibly heavy for those navigating Crohn’s. I needed something that captured that tangy, decadent spirit without the dairy.
This Dairy-Free Cream Cheese-Style Frosting is one of the “secret ingredients” in my pantry.
By using dairy-free white chocolate and a hint of pudding mix, we get that signature thickness and “cheesecake” tang that holds up beautifully on everything from pumpkin bars to birthday cakes. It’s light, fluffy, and most importantly, Bruce-approved.
Dairy-Free Cream Cheese-Style Frosting
This frosting is a triumph of texture and flavor, designed to mimic the rich, tangy profile of traditional cream cheese frosting without using any dairy. The base of non-hydrogenated shortening provides a remarkably light and stable structure, while the addition of melted dairy-free white chocolate adds a luxurious, velvety mouthfeel.
The “secret” to its authentic flavor lies in the inclusion of a touch of instant pudding mix, which provides that subtle, cheesecake-like tang. It is smooth enough to spread easily over a delicate cake but stable enough to hold its shape for piped decorations. The result is a bright, ivory-colored frosting that balances sweetness with a hint of salt, making it the perfect companion for spice cakes, brownies, or pumpkin bars.
- Prep Time: 10
- Cook Time: 5
- Total Time: 15
- Category: Dessert
- Method: Baking
- Diet: Dairy-Free, Gluten-Free
Ingredients
1 cup Shortening (non-hydrogenated preferred)
1⁄4 cup Cold water (plus more as needed)
3 1⁄2 cups Powdered sugar
4 oz Dairy-free white chocolate chips, melted and cooled slightly
1 tbsp Instant cheesecake or vanilla pudding mix (ensure dairy-free)
1 tsp Vanilla extract
1⁄4 tsp Salt
Instructions
In a stand mixer, beat the shortening and water together until the mixture is light and very fluffy (about 2–3 minutes).
Add the powdered sugar and pudding mix. Mix on low speed until combined, then increase speed until smooth.
Slowly stream in the melted dairy-free white chocolate while the mixer is running to ensure it incorporates without clumping.
Add the vanilla and salt. Taste and adjust.
Texture Check: For a thinner frosting (ideal for drizzling), add water one tablespoon at a time. For a thicker, pipeable frosting, add a bit more powdered sugar.
Notes
This frosting stores beautifully in the fridge for up to a week. If it firms up too much, just give it a quick whip in the mixer before using to restore that airy texture!