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Freakin' Easy Frosting

What you need: 

2 tablespoons vegan shortening
2 tablespoons vegan butter
about 2-6 cups powdered sugar
splash vanilla
soymilk, as needed

What you do: 

This is my standard, easy frosting. It isn't idiot proof, since I don't measure, but there is an easy "method" to it. It is rich like "fattier" frostings, but without the gallons of solid fat going in.
Start by putting your shortening and butter spread in a large bowl. Let them sit for a bit to soften. Add a splash of vanilla (can use other flavors if you want) and about 2 cup of powdered sugar. Mix, using a hand mixer, until the mix is pretty crumbly and the fats aren't big chunks anymore.
At this point, you want to smooth the frosting out. Be careful - it doesn't take a lot of liquid to do this! Soymilk is a good thing to use, but if you use liquid food colors or want to add more extract, you will want to start with these so that it doesn't get too runny. Add more liquid, about 1 tablespoon or so (a generous splash) and continue mixing. Scrap the bowl down, if needed. At this point you should have a creamy frosting. If it is still too dry, add a touch more soymilk. If too wet, you added too much liquids, so just shake in some more powdered sugar.
If you want more frosting that what this makes, continue to add liquid/powdered sugar, in alternating batches, until you get the amount of frosting you want. I like this because it is easy to make a little or a lot.
Easy! Done. Go frost something.

Preparation Time: 
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SO HOW'D IT GO?

Great recipe.  I made lavender gluten-free donuts tonight and used this as a base for my frosting.  I like it because it's easy, you usually have everything on hand and there isn't a ton of fat in it.  I didn't even use near two cups of sugar and it was enough to frost 16 donuts with more left over. 

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Thanks for a GREAT recipe!

I'm (imperfectly) vegan, and had kids over for a birthday party. Our guests were soy, gluten, dairy & egg free. SO, I used this frosting with soy-free earth balance for both kinds of fats, and used soy milk. And two drops of red color to make a pink frosting.

Used it to frost my vegan crispy rice treats that I had formed into the muffin pan - for a vegan, gluten free, soy free "cupcake". And, decorated it with colored sugar and jordan almonds.

I really like that this recipe uses less fat, but turns out so delicious : )

Thanks for sharing a *great* recipe!

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SUPER sweet! I'm having a bit of a sugar rush right now from trying one chocolate cupcake with this recipe icing - with cocoa power added. This sets up nicely and is great for piping. I just wish I could figure out how to tone down the sugar a bit...

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My Mom taught me this recipe decades ago.  Add cocoa power to it to make chocolate frosting. Easy peasy!

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Thank you so much for this recipe! I was not looking forward to using a whole tub of earth balance to make frosting, so I was so happy to find this recipe! This is just as good as frosting made with a cup of butter. Thanks again!

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i really liked this because i was able to make it depending on how much ingredients i had. it came out really good too. i added some cherry preserves to give it a little more flavor. its a little too sweet for me (all frosting is though) but everyone else loved it.

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