Recipe by Keee
Amazing frosting made to cover my Vegan Pumpkin Bundt Cake! Add yellow & red food coloring during last step to make orange if desired.
- 8 ounces tofutti better-than-cream-cheese, softened
- 1⁄4 cup canned pumpkin (not pie filling)
- 1⁄4 cup earth balance butter, softened
- 1 tablespoon orange juice
- 1⁄2 teaspoon vanilla
- 4 cups confectioners' sugar, sifted