Making creamy and dreamy vegan frosting for you cakes, cupcakes, and even cookie cakes has never been easier with this Classic Vegan White Frosting Recipe!
Because sometimes you just need the perfect white frosting to top your cupcakes or even your cookie cakes! This frosting recipe is easy and the results are creamy and dreamy. I hope you love it, too!
Why this Recipe Works:
- Using minimal ingredients and a few easy steps, making vegan white frosting has never been easier.
- This frosting is so creamy and decadent, it’s truly the definition of a treat.
- This recipe yields a good amount of frosting – It makes enough frosting for 24 cupcakes or a 2-layer round cake!
What does this frosting go well with?
- This frosting goes great with any sort of cake or cupcake! If you feel like getting extra creative, it would also go great on a cookie cake, like my Mega Deep Dish Cookie Cake.
Looking for other vegan frosting recipes? Then you have to try my:
- Vegan Maple Buttercream
- Creamy Chocolate Frosting
- 2-Ingredient Vegan Coconut Whipped Cream
- Fresh Lemon Whipped Cream
How to Make Classic Vegan White Frosting:
- Using an electric stand or hand mixer, cream the shortening on a medium speed for about 30 seconds.
- Then, add half of the powdered sugar and half of the milk and mix for another 30 seconds.
- Next, add the salt and remaining sugar and milk. Mix again for another 30 seconds. If you feel the frosting should be slightly thicker, add a spoonful or so more of powdered sugar.
Top Tips for Making Classic Vegan White Frosting:
- For slightly thinner frosting, add a splash of milk – but be careful – a little goes a long way!
- This recipe makes enough frosting for about 18 cupcakes or a two layer cake.
- Have leftover frosting? This frosting can stay in the fridge in an airtight container for about 5 days.
Did you try this recipe? Please give it a star rating and let me know what you think in the comments below. Your feedback is very helpful! Thanks in advance.
Classic Vegan White Frosting
Making creamy and dreamy vegan frosting for you cakes, cupcakes, and even cookie cakes has never been easier with this Classic Vegan White Frosting Recipe!
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Ingredients
- 1 c. non-hydrogenated vegetable shortening (153 g)
- 3 c. powdered sugar (390 g)
- 3 Tbsp. non-dairy milk (45 ml) I use almond - the whiter in color the better
- a scant 1/4 tsp. salt
Instructions
- Using an electric stand or hand mixer, cream the shortening on a medium speed for about 30 seconds.
- Then, add half of the powdered sugar and half of the milk and mix for another 30 seconds.
- Next, add the salt and remaining sugar and milk. Mix again for another 30 seconds. If you feel the frosting should be slightly thicker, add a spoonful or so more of powdered sugar.
Notes
- For slightly thinner frosting, add a splash of milk - but be careful - a little goes a long way!
- This recipe makes enough frosting for about 18 cupcakes or a two layer cake.
- Have leftover frosting? This frosting can stay in the fridge in an airtight container for about 5 days.
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