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Vegan Fluffy Buttercream Frosting Recipe
Mar 08, 2011 @ 7:35 PM
Posted by
Daily Value: 13%
Servings: 12
Low-Sodium
Vegetarian, Gluten-Free, Wheat-Free
Posted by
Nutrition
Cal/Serving: 260Daily Value: 13%
Servings: 12
Low-Sodium
Vegetarian, Gluten-Free, Wheat-Free
| Fat | 16g | 25% |
| Saturated | 4g | 18% |
| Trans | 2g | 0% |
| Carbs | 30g | 10% |
| Fiber | 0g | 0% |
| Sugars | 29g | 0% |
| Protein | 0g | 0% |
| Sodium | 63mg | 3% |
| Calcium | 5mg | 0% |
| Magnesium | 0mg | 0% |
| Potassium | 6mg | 0% |
| Iron | 0mg | 0% |
| Zinc | 0mg | 0% |
| Vitamin A | 10IU | 0% |
| Thiamin (B1) | 0mg | 0% |
| Riboflavin (B2) | 0mg | 0% |
| Niacin (B3) | 0mg | 0% |
| Vitamin B6 | 0mg | 0% |
| Folic Acid (B9) | 0µg | 0% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 1mg | 5% |
| Vitamin K | 11µg | 14% |
| Fatty acids, total monounsaturated | 7g | 0% |
| Fatty acids, total polyunsaturated | 5g | 0% |
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Rebecca Bent
This is our all-purpose “go to” frosting. It’s great for piping into lush, swirling mountains of frostiness and just as good for spreading onto a cupcake like rolling hills of heaven. It makes a lot, probably 4 cups’ worth, so you can halve the recipe if you are going to be spreading the frosting rather than piping it.
Serve with the Vegan Banana Split Cupcakes recipe.
Adapted from “Vegan Cupcakes Take Over the World” by Isa Chandra Moskovitz and Terry Hope Romero.
INGREDIENTS
- ½ cup nonhydrogenated shortening
- ½ cup nonhydrogenated margarine, preferably Earth Balance)
- 3 ½ cups confectioners’ sugar, sifted if clumpy
- 1 ½ teaspoons vanilla extract
- ¼ cup plain soy milk or soy creamer
DIRECTIONS
Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes. Add the vanilla and soy milk and beat for another 5-7 minutes until fluffy.
Recipe Details
Servings: 12
