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Absolutely a great basic icing recipe. I was short on the butter, (by half I think), and it still worked out really well. I used it to ice a batch of cupcakes (was ableto ice about 9 cupcakes really well). Thanks Andi!
This was a quick recipe to put together, and was convincing for both our vegan and non-vegan guests. I found that 2 tbsp of soy milk was too much - 1 tbsp was plenty for us. I wasn't in love with the grainy texture, but perhaps that's how it turns out with Earth Balance. Thanks for sharing this one!
I made this in a cherry flavor for my dad's birthday cake. It wasn't as "buttercreamy" as I expected from the name, but it was alright. It gets 4 stars because it stayed where it was spread (mostly) and didn't drip all over the place.
Easy and quick to put together. This is a lovely buttercream icing.......who would guess it is a vegan version? I used Nuttelex vegan margarine as the earth balance brand is not available where I live. Thanks Andi- another yummy recipe :)
I was looking for a nice icing for a (vegan) friend's birthday cake. This was quick, easy, and absolutely delicious. It spread really easily, and sat in the fridge really well. I'll definitely be using this again!
Made this expecting to use it on some pound cake, but instead initiated it on another recipe ~ Super Simple Scones #122397 ~ that I'd made for PAC! This was my first use of vegan butter, & it came out quite well, I thought! Certainly a nice spread for scones! [Tagged, made & reviewed for one of my adopted chefs in the current Pick-A-Chef]