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Vegan Fluffy Buttercream Frosting

From the book Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero

Introduction

Use this frosting on Golden Vanilla Cupcakes.

Ingredients

	½	cup nonhydrogenated shortening
	½	cup nonhydrogenated margarine
	3½	cups confectioners’ sugar, sifted
	1½	tsp. vanilla extract
	¼	cup plain soy milk or soy creamer

Steps

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 to 7 minutes until fluffy.

This content is from the book Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero.

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20% recommend this recipe

1. by anonymous on Jan 5, 2011 at 4:21 PM PST

can something else in substition for the shortening? thank you!

2. by Caroline Cummins on Jan 7, 2011 at 11:29 AM PST

Anonymous: You can make this frosting with any non-hydrogenated vegetable margarine or shortening you like. Using all shortening makes for a stiffer frosting; all margarine makes for a thinner frosting.

Culinate contributor Zanne Miller simply uses the Earth Balance brand of vegetable shortening for her quick version of vegan buttercream frosting. Try it and see what you think.

3. by Brandy on Aug 19, 2011 at 12:30 PM PDT

How do you store the cupcakes with the buttercream frosting? Fridge or counter?

4. by Caroline Cummins on Aug 20, 2011 at 12:09 PM PDT

Brandy -- Store the cupcakes on the counter if you’re planning to serve them that day. Otherwise (and especially if it’s a really hot day out) stash them, covered, in the fridge for up to a day.

5. by Katie in KY on Jan 3, 2012 at 6:08 PM PST

This is a fantastic recipe! I have used this four different times now and it has always come out beautifully. You can switch out the vanilla for other flavorings if you desire a different flavor. I’ve done maple flavored and peppermint-vanilla (half and half) versions, and just made a lemon version on my fifth batch. All have tasted delightful and have held up well. This is my go-to recipe for frosting now- LOVE IT!

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