Vegan Buttercream Frosting
Quick vegan buttercream recipe for cupcakes or cakes.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 5 servings
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.
- 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
Serving: 2g | Calories: 456kcal | Carbohydrates: 23g | Fat: 41g | Saturated Fat: 10g | Sodium: 6mg | Sugar: 23g | Calcium: 4mg