You’ve probably seen recipes using powdered milk or non-dairy creamer. This is a sneaky trick. It adds creaminess without extra liquid—like a cheat code for thick, stable icing.
Or try evaporated milk (or its coconut-based cousin). It’s richer than regular milk, so your icing gets a silky, almost caramelly depth. Imagine your buttercream wearing a velvet jacket. Pretty cool, right?
And don’t sleep on plain yogurt (dairy or plant-based). It adds a tangy zing that balances all that sugar. It’s like the bass player in a band—essential, even if it stays in the background.
The Funky Experiments: Go for It
Feeling brave? Try aquafaba (the liquid from a can of chickpeas). Whipped into a meringue-style icing, it’s totally egg-free and fluffy as a cloud. Your friends will think you’re a wizard.
How about fruit juice? A splash of orange or lemon juice makes a shiny, tart glaze. It’s less of a frosting and more of a tangy art project—perfect for glazing donuts or cinnamon rolls.
Even coffee or strong tea can work. They add a grown-up bitterness that makes the sweetness pop. Think of it as icing with a backstory.
The 14 Best Substitutes For Milk In Frosting - Survival Freedom
