Look around your kitchen. See that can of coconut milk hiding in the back? That’s not just for Thai curry. Chill it overnight, scoop off the thick white top, and whip it into a vegan, dairy-free frosting that tastes like a tropical vacation.
You’ll get a fluffy, silky texture that makes regular buttercream jealous. Just don’t tell your guests it’s healthy-ish. Let them think you slaved for hours. I won’t tell.
The Nutty Professor Approach
If you’ve got a jar of almond milk or oat milk, congratulations: you’re already a hero. These swap in at a 1:1 ratio for regular milk. Use them in powdered sugar frosting, and no one will ever know you substituted.
Oat milk is especially sneaky. It’s naturally sweet and has a creamy mouthfeel that makes you go, “Wow, Martha Stewart who?” Just avoid the vanilla-flavored stuff if your frosting already calls for vanilla—unless you want a flavor explosion that confuses your taste buds.
The 14 Best Substitutes For Milk In Frosting - Survival Freedom
