This recipe is a dairy free take on a classic powdered sugar icing. Made with oat milk, it is perfect for topping sugar cookie cutouts, cinnamon rolls, and bundt cakes.
PREP TIME
5 minutes
TOTAL TIME
5 minutes
YIELD
1/2 cup
Why You’ll Love This Icing
- Made with oat milk to be completely dairy free
- 3 simple ingredients
- Sets to a hard exterior for stackable cookies
- No corn syrup needed
- Quick and easy to make
- Delicious on sugar cookies, cinnamon rolls, and as a glaze for cakes
Equipment
- Small mixing bowl
- Measuring cups
- Measuring spoons
Key Ingredient To Make This Icing Dairy Free
I use oat milk in this recipe, specifically Oatly Original. Oatly Original is dairy free, nut free, and gluten free, which keeps this recipe free of all three. I find that oat milk gives the ideal flavor and finished texture after setting.
If you don’t have oat milk, any non-dairy milk that meets your allergen needs can be substituted 1:1.
How Much To Make
This recipe will yield about ½ cup of icing. That will be enough for a drizzled glaze on a bundt cake, 6-8 cinnamon rolls, or about 12-18 cookies. Double the recipe to ice a full batch of the Gluten Free, Dairy Free Sugar Cookie Cutouts.
How To Ice Sugar Cookies
To get a clean, fully iced look, set the cookies on parchment, then drizzle or spread the icing over the cookies and allow it to run off the sides. Then, lift the cookie off of that section of parchment and move to a clean area and allow it to set at room temperature.
Decorating Notes
After icing and before setting, top with decorating sugar or sprinkles for some festive color. We use the Nature’s Colors Decorating Sugar from India Tree. It doesn’t contain food dyes or any of the allergens we avoid.
Allergens: This recipe is free from dairy, mustard, gluten, sesame, peanuts, and tree nuts. Always check every ingredient label for your family’s specific allergens, as formulations and facilities can change.
Check out the maple version of this icing for your fall baking.
Easy Powdered Sugar Icing With Oat Milk (Dairy Free)
This recipe is a dairy free take on a classic powdered sugar icing. Made with oat milk, it is perfect for topping sugar cookie cutouts, cinnamon rolls, and bundt cakes.
Ingredients
- 1 cup powdered sugar
- ¼ tsp vanilla extract
- 1 1/2 tbsp oat milk
Instructions
- Add the powdered sugar, vanilla extract, and oat milk to a small mixing bowl.
- Stir until fully combined.
- If needed, adjust to reach your desired consistency. For a thinner icing, add a splash of additional oat milk. To thicken, add additional powdered sugar. In both cases, a little goes a long way. Add a small amount at a time.
Notes
Allergens: This recipe is free from dairy, mustard, gluten, sesame, peanuts, and tree nuts. Always check every ingredient label for your family's specific allergens, as formulations and facilities can change.
Oat Milk substitute: Any dairy free milk that meets your allergen needs can be substituted 1:1 for the oat milk.
Consistency: For a thinner icing, add oat milk a few drops at a time. To thicken, add powdered sugar 1 tsp at a time. Small amounts change the consistency quickly.
Setting: Iced cookies are dry to the touch in about an hour. Let them set for several hours before stacking.
Yield: Makes about ½ cup, enough for 12 to 18 cookies. Double the recipe to ice a full batch of Gluten Free, Dairy Free Sugar Cookie Cutouts.
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