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Vegan Buttercream Frosting

User Rating 5 Star Rating (1 Review)

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Vegan Buttercream Frosting

Vegan Buttercream Frosting.

© 2012 Ashley Skabar, licensed to About.com, Inc.

There isn't all that much to this recipe; it comes together in just minutes and can be piped or spread on pretty much any vegan cake or cupcake as a lovely finish. And it's versatile, too; add a drop or two of food coloring to add festive flair, add a few tablespoons of cocoa powder, or experiment with different extracts for different flavors.

Use whichever Dairy-Free Butter Substitute that you like best, but my favorite one for this recipe is Earth Balance's Whipped Buttery Spread.

To view some delicious cake and cupcake recipes to use with this recipe, check out this collection of Vegan Cakes and Cupcakes.

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: Frosts 1 9" layer cake

Ingredients:

Preparation:

1. In the bowl of a standing mixer (or, alternatively, in a medium-sized mixing bowl if using a hand mixer), beat the dairy-free soy margarine until smooth and fluffy, about 1 minute. Turn the mixer speed down to low, and gradually add half of the powdered sugar. Add the vanilla coconut milk and vanilla extract, followed by the rest of the powdered sugar. Once most of the powdered sugar is mixed in, turn the mixer speed up to medium and then high speed, beating until the mixture is smooth and creamy, 2-4 minutes more. Use to frost dairy-free and vegan cakes and cupcakes immediately or refrigerate until ready to use. (If storing frosting in the refrigerator before using, make sure to allow frosting to sit at room temperature for 10 minutes for smooth spreading.)

Cook's Notes:

    If you wish to pipe the buttercream onto your cake or cupcakes (the cupcakes in the photograph were frosted this way), fill a pastry bag with some of the frosting, and then place the pastry bag in the refrigerator until you're ready to frost your desserts. When you're ready to use the frosting, allow the pastry bag to sit at room temperature for 10 minutes (otherwise, your frosting will be too cold to pipe properly).
    This recipes makes enough frosting to generously frost a 9" layer cake or about 36 cupcakes. (You will fill a standard pastry bag more than once with this recipe.)This recipe is easy to halve, quarter, double, or break into thirds, however, so if you need more frosting or less, feel free to adjust the portions (just make sure to use a bowl that's big enough if you decide to double your recipe!).
User Reviews

Reviews for this section have been closed.

 5 out of 5
Easy and Delicious, Member Travelswihkylie

I made this recipe with Earth Balance Buttery Spread, along with unsweetened almond milk, and it worked really well. I halved the amounts, as I was only frosting a loaf pan carrot cake and had exactly the right amount. This is the first time I have ever made frosting of any kind, let alone dairy free. This recipe is really easy and the Buttercream gets very thick. Yum! Next time I will experiment with colour and flavour.

8 out of 8 people found this helpful.

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