This frosting is perfect for frosting dairy-free cakes and cupcakes for birthdays, showers, weddings or any special occasion where there will be a variety of diets and allergies present. Feel free to substitute the vanilla extract for another flavoring of your choice, such as lemon juice, orange juice, almond extract or maple extract.
Makes 2 1/2 cups
Prep Time: 10 minutes
Total Time: 10 minutes
- 1 cup dairy-free soy margarine (such as Willow Run)
- 4 cups confectioners’ sugar
- 1 t. vanilla extract
- 2 T. plain unsweetened almond milk or soymilk
- 1 T. plain soy yogurt
1. In a large mixing bowl using an electric hand mixer, cream the soy margarine until fluffy, about 2 minutes. Add the confectioners sugar gradually, beating at a low speed until combined. Turn up the speed to high, add the remaining ingredients, and beat until the mixture is smooth and creamy. Chill slightly before using to frost dairy-free cakes and cupcakes.