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.
- 226.79 g tofutti better-than-cream-cheese, softened
- 59.14 ml canned pumpkin (not pie filling)
- 59.14 ml earth balance butter, softened
- 14.79 ml orange juice
- 2.46 ml vanilla
- 946.36 ml confectioners' sugar, sifted