Vegan Vanilla Frosting

Step 1

In a medium bowl, cream soft vegan butter with an electric hand mixer until smooth, fluffy and whiter in color - about 30 seconds.

Step 2

Add the powdered sugar, vanilla, and 1 tablespoon of soy milk.

Step 3

Beat on low speed with an electric hand mixer. This prevents the powdered sugar from bursting out of the bowl. Then, increase speed to medium-high speed moving around the bowl to bring all ingredients together.

Step 4

Beating until it forms a smooth, spreadable frosting, don't overbeat, or it could curdle or get grainy. Read my post above for all my troubleshooting tips.

Step 5

If frosting is too thick to your liking, beat in more milk, adding a few drops at a time. If frosting becomes too thin, beat in a small amount of extra powdered sugar.

Step 6

This recipe frost 12 cupcakes or an 8-9-inch one-layer cake.

Step 7

Double the recipe for 24 cupcakes frosting or two-layer cake frosting.

Step 8

You can add color to your frosting, adding food coloring paste or gel, not liquid!

Step 9

Store for up to one week in the fridge in a sealed container.