Vegan Fluffy Buttercream Frosting
"I got this recipe from www.chow.com. I needed a vegan icing recipe and this one looks very nice."
photo by beckagator
- Ready In:
- 8mins
- Ingredients:
- 5
- Yields:
-
4 cups
ingredients
- 1⁄2 cup Earth Balance shortening
- 1⁄2 cup Earth Balance margarine
- 3 1⁄2 cups icing sugar (sift if lumpy)
- 1 1⁄2 teaspoons vanilla extract (organic please)
- 1⁄4 cup soymilk (plain or plain soy creamer)
directions
- Beat the shortening and margarine together until fluffy. Add the sugar and beat for 3 more minutes.
- Add the vanilla. Add the soy milk/creamer slowly. You should be left with a light fluffy frosting.
- You can also stir in a 1/2 cup of crushed cookies, or vegan chocolate cream filled sandwich cookies.
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Reviews
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This is the first time I've made vegan "buttercream" frosting, so I was surprised at how well it came out. The consistency is just right for piping. I did feel the flavor was a bit bland (probably because I'm accustomed to dairy-based buttercream), so I added 1 tsp. more of vanilla extract and 1/2 tsp. of salt. Thank you so much for posting this recipe. I made it because one of my son's friends has a milk allergy, and I didn't want the little guy to feel left out when the rest of his friends enjoyed their cupcakes. Thanks again! This one's a keeper!
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I thought this was a great topping to my vegan cupcakes, it was a perfect consistency, I used almond milk instead of the soy and I have made it with coconut milk too, depending on what you are going for, if you want to add flavor just substitute flavoring for the vanilla extract--i used lemon extract for lemon buttercream. -
This was very good. I couldn't find the shortening, so I doubled the margarine but probably should have halved the recipe-- this makes a LOT of frosting. I used it to ice the Vegan Chocolate Cupcakes that appear on chow.com (from Vegan Cupcakes Take Over the World.) Thanks for posting! -
I really liked this recipe! I think it got better after it sat a little bit also. I didn't have soy milk and used unsweetened almond milk instead. Yummy! Perfect for our birthday cupcakes... -
This was delicious! I halved the recipe and it was more than enough to ice 12 cupcakes. Thanks for posting!
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Tweaks
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I thought this was a great topping to my vegan cupcakes, it was a perfect consistency, I used almond milk instead of the soy and I have made it with coconut milk too, depending on what you are going for, if you want to add flavor just substitute flavoring for the vanilla extract--i used lemon extract for lemon buttercream.
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I really liked this recipe! I think it got better after it sat a little bit also. I didn't have soy milk and used unsweetened almond milk instead. Yummy! Perfect for our birthday cupcakes...
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I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent.
In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico.
I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music.
My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free!
We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert.
I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not.
Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)
