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Vegan Fluffy Buttercream Frosting

By Isa Chandra Moskowitz and Terry Hope Romero
Two slices of vegan chocolate cake on plates with espresso.
Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich

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 make 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. Pair with Easy Vegan Chocolate Cake.

Recipe information

  • Yield

    Makes about 4 cups

Ingredients

½ cup non-hydrogenated shortening
½ cup non-hydrogenated margarine (we use Earth Balance)
3½ cups confectioners’ sugar, sifted if clumpy
1½ teaspoons vanilla extract
¼ cup plain soy milk or soy creamer

Preparation

  1. 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, beat for another 5-7 minutes until fluffy.

Image may contain: Creme, Cream, Food, Dessert, Cake, Cupcake, Advertisement, Poster, Paper, Brochure, and Flyer
From Vegan Cupcakes Take Over the World © 2006 by Isa Chandra Moskowitz and Terry Hope Romero. Reprinted with permission by Da Capo Press. Buy the full book from Amazon.
TagsFrostingDessertDairy FreeGluten FreeNut FreeVeganQuickEasy5 Ingredients or FewerCookbooks
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