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Vegan Vanilla Frosting

Vegan Vanilla Frosting (No Coconut Milk)

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5 from 1 review

  • Author: Elaine Gordon
  • Total Time: 5 mins
  • Yield: 6 1x
  • Diet: Vegan

Description

Light and fluffy and perfectly sweet - this recipe for vegan vanilla frosting is everything you want in a classic frosting, minus the dairy! Unlike a lot of vegan frosting, this one doesn't use coconut milk. Instead, it blends vegan butter and icing sugar with dairy-free milk. Whip it up in minutes and it is stable enough to use for cakes, cupcakes, cookies and more.

Ingredients

Units Scale
  • 1/4 cup soy-free, vegan butter (softened not melted)
  • 1/4 teaspoon pure vanilla extract
  • 1 cup organic, all natural powdered sugar
  • Splash of non-dairy milk

Instructions

  1. Beat softened butter with a hand mixer on low speed until light and fluffy. Then add vanilla and beat again on low speed.
  2. Add powdered sugar ½ cup at a time and continue mixing until creamy. You may want to increase the speed slightly.
  3. Drizzle in a little non-dairy milk if clumpy. I used 1 teaspoon of unsweetened vanilla almond milk but any plant-based milk will work. Mix until smooth and creamy. Use immediately or see storage information below.

Equipment

Notes

Storage: Store leftovers in an airtight container in refrigerator for up to one week. If using straight from the refrigerator, allow to warm to room temperature before spreading.

  • Prep Time: 5 mins
  • Category: Dessert

Find it online: https://www.eatingbyelaine.com/vegan-vanilla-frosting/