Imported from the web
Vegan Basic Vanilla Fluffy Buttercream Frosting
A light, fluffy vegan vanilla buttercream made with shortening, vegan margarine, powdered sugar, vanilla, and non-dairy milk. It is suitable for frosting a 13×9-inch cake or at least 12 cupcakes.
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Ingredients
- 0.5 cup shortening
- 0.5 cup vegan margarine (Earth Balance recommended in the source)
- 3.5 cup powdered sugar
- 1.5 tsp vanilla extract
- 0.25 cup plain soymilk (Almond milk may be used instead)
Steps
- 1
Beat the shortening and vegan margarine together until well combined, about 5 minutes.
- 2
Add the powdered sugar and beat for about 3 more minutes.
- 3
Add the vanilla extract and plain soymilk, or almond milk if using the alternative.
- 4
Beat for an additional 5–7 minutes, until the frosting is fluffy.
- 5
Use the frosting on an average 13×9-inch cake or at least 12 cupcakes.
Notes
The source says this quantity is enough to frost an average 13×9-inch cake or at least 12 cupcakes. Recipe adapted from Isa Chandra Moskowitz and Terry Hope Romero's Vegan Cupcakes Take Over The World.
Nutrition per serving
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