Vegan Fluffy Buttercream Frosting Recipe

by Chow

Yield: 4 cups

Vegan Fluffy Buttercream Frosting

Photo by Chow©

Ingredients: 

  • 1/2 cup nonhydrogenated shortening
  • 1/2 cup nonhydrogenated margarine
  • 3-1/2 cups powdered sugar, sifted if clumpy
  • 1-1/2 teaspoons vanilla extract
  • 1/4 cup plain soy milk or soy creamer

 

Directions: 

  1. Beat the shortening and margarine together until well combined and fluffy.
  2. Add the sugar and beat for about 3 more minutes.
  3. Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy.

 

Variation:
Cookies ‘n’ Cream Frosting: Stir in 1/2 cup (about 5 cookies; mash first, then measure) of finely mashed vegan chocolate cream-filled sandwich cookies, like Newman-O’s. Frost cupcakes generously, and top each cupcake with half of a sandwich cookie.

 

 

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