Vegan Buttercream Frosting


I love this buttercream frosting for cookies and cakes. It's so simple to put together, and so much tastier than a frosting made with shortening. I especially love it paired with my sugar cookies.

Ingredients:
1/2 Cup Earth Balance {at room temperature}
3 1/2 Cups Powdered Sugar {reduce to about 3 Cups for frosting a cake}
1 1/2 tsp. Vanilla Extract
2 Tbsp. Almond Milk
1-2 Drops Food Coloring

Steps:
Whip the Earth Balance until it is smooth and begins to fluff a bit.
Slowly add the powdered sugar to Earth Balance, mixing well.
Add the vanilla, almond milk, and food coloring.
Whip the mixture for several minutes until it is smooth and fluffy.

9 comments:

  1. we used this frosting for gingerbread cookies! Leftovers stored well in the fridge.

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  2. I made this frosting and it is amazing. So delicious! Thank you. I agree that the leftovers stored well in the fridge (although they didn't last long).

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  3. I'm glad you liked it Megan! I use this frosting for so, so many things.

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  4. Do you use Earth Balance shortening or spread?

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  5. Ooh--good question! This is made using Earth Balance spread. The butter replacement :)

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  6. Thanks! I used it to frost a big cookie, and it was a hit! Especially with my nephew who suffers dairy and soy allergies and usually has to opt out!

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  7. My son has nut allergies. Do you think coconut milk would work for this?

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    1. Yes--absolutely! Rice milk would do nicely as well.

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  8. My husband and I made this today along with your sugar cookie recipe. Thank you so much for brightening my holidays; I am so thankful for these yummy recipes that I can safely eat and gladly share with others who don't have restricted diets. We used some of the icing to frost gingerbread that we made today, too.

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Thanks for your opinion, and for keeping things friendly! I aim to answer every question that is asked here on my blog, so feel free to leave your inquiries.

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