Name: Vegan Fluffy Buttercream Frosting
Prep time: 8 min
Total time: 8 min
Yield: 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)

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Recipe by Chef Joey Z.

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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:

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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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RECIPE MADE WITH LOVE BY

@Chef Joey Z.

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@Chef Joey Z.

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

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review by MarthaStewartWanabe

10/21/2012

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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photo by beckagator

8/9/2010

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review by beckagator

8/8/2010

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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tweak by beckagator

8/8/2010

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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review by GeekyChica

12/24/2008

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!

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