Fluffy Vegan Vanilla 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!
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, soy or rice - the whiter in color the better
- 1 tsp. vanilla extract
- 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, vanilla, 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.