Vegan Fluffy Buttercream Frosting

Vegan Fluffy Buttercream Frosting created by beckagator

I got this recipe from www.chow.com. I needed a vegan icing recipe and this one looks very nice.

Ready In:
8mins
Yields:
Units:

ingredients

  • 12 cup Earth Balance shortening
  • 12 cup Earth Balance margarine
  • 3 12 cups icing sugar (sift if lumpy)
  • 1 12 teaspoons vanilla extract (organic please)
  • 14 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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RECIPE MADE WITH LOVE BY

@Chef Joey Z.
Contributor
@Chef Joey Z.
Contributor
"I got this recipe from www.chow.com. I needed a vegan icing recipe and this one looks very nice."
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  1. MarthaStewartWanabe
    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!
    Reply
  2. beckagator
    Vegan Fluffy Buttercream Frosting Created by beckagator
    Reply
  3. beckagator
    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.
    Reply
  4. beckagator
    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.
    Reply
  5. GeekyChica
    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!
    Reply
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