vegan buttercream frosting

March 23, 2012 by Angie

This week’s Reddit’s 52 Weeks of Baking Challenge is to master the basic piping technique for decorating with frosting.  I definitely did no “mastering” but I did make some tasty vegan frosting.  My cupcakes are a tad on the homely side but I think I deserve an A for effort.  Right?

I made the Sexy Low-Fat Vanilla Cupcakes from Vegan Cupcakes Take Over the World.  I must confess, I don’t think these taste very good.  Perhaps I used a gross soy yogurt?  I don’t know, but I will probably not bake these again considering there are definitively amazing baked goods to be made.  And eaten.  The frosting, however, is pretty delicious.  Here’s the recipe.


1/4 c Earth Balance margarine, room temperature (the stick kind is best)
1/2 tsp vanilla extract
1 scant tbsp unsweetened soy milk
1/4 tsp salt
1 1/2 c confectioner’s sugar

1. Beat the room temperature Earth Balance in a medium-sized bowl with a hand mixer.
2. Add in the vanilla extract, soy milk, and salt.  Beat until mixed together.
3.  Slowly add the confectioner’s sugar in batches.  Keep beating until it’s all mixed together.  Then beat some more until it’s nice and fluffy (about 4-5 minutes).

I tried out the star decorating tip on those cupcakes.

R & A: Some frosting writing.

Andddd…I gave up and spooned the frosting onto the rest of the cupcakes.

Shout out to Mom and Dad! Thanks for the mini cupcake pans <3

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