Search

Join Culinate! Login or Register

Join Culinate

With a free Culinate membership, you can:

Create your own recipe collections
Queue recipes for later use
Blog your culinary endeavors
Be part of our online community of cooks
And much more…

Join Now

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.

Tags

add tags…
(please login to add tags)

There are 12 comments on this item

Add a comment

Unrated

8% 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!

6. by anonymous on Feb 24, 2012 at 1:57 PM PST

How did you make the lemon icing?

7. by anonymous on Feb 26, 2012 at 8:12 AM PST

Is it imperative that soy milk is used? Could I sub for almond, coconut, or rice milk?

8. by anonymous on Jul 23, 2012 at 1:02 PM PDT

You can sub any kind of “milk.” I use almond.

9. by anonymous on Jul 25, 2012 at 7:59 AM PDT

How many cupcakes does this recipe frost?

10. by Caroline Cummins on Jul 25, 2012 at 10:03 AM PDT

Anonymous: This recipe frosts Golden Vanilla Cupcakes, which doesn’t give a cupcake total. Depending on how you fill the muffin tin, you’ll probably get 12 to 16 cupcakes.

11. by anonymous on Sep 23, 2012 at 3:39 AM PDT

Is this a frosting I can use in a pastry bag for decorating a birthday cake? I have get to find a frosting that does not melt, lose it’s shape...

12. by Multivitamin Easy To Swallow on Oct 16, 2012 at 2:51 PM PDT

Thanks for sharing this yummy recipe! It’s good to use and try to make another flavor that you love. Great post!

Add a comment

Rating

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Comment

I recommend this recipe

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.