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Buttercream Vegan Frosting
Rini
Quick vegan buttercream recipe for cupcakes or cakes.
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Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Total Time
20
minutes
mins
Course
Dessert
Cuisine
American
Servings
5
servings
Calories
456
kcal
Ingredients
1x
2x
3x
1
cup
confectioners sugar
I use wholesome's organic confectioners sugar which is vegan friendly
1
cup
vegetable shortening
You can sub it with softened vegan butter
2
drops
vanilla essence
1
Tbsp
almond milk
2
drops
natural pink food coloring
Instructions
Sieve confectioners sugar in a bowl and set it aside
In a separate bowl, add vegetable shortening
Using a hand mixture, blend on low speed for about 7 minutes or until it becomes smooth.
Add the vanilla essence and sieved confectioners sugar to the shortening
Blend with a hand mixture on low speed. Blend until the shortening and sugar mix.
Add almond milk and food coloring
Blend until all the mixture is light and fluffy.
Frost with it immediately and serve.
Notes
 Refrigerate it for up to 2 weeks. To use after refrigeration, remove and let it become room temperature. Blend for a few minutes before using it.??
If you don't have powdered sugar, take the regular vegan sugar and finely grind it in a coffee or spice blender
Nutrition
Serving:
2
g
Calories:
456
kcal
Carbohydrates:
23
g
Fat:
41
g
Saturated Fat:
10
g
Sodium:
6
mg
Sugar:
23
g
Calcium:
4
mg
Keyword
easy vegan frosting recipe, how to make vegan frosting
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