This vegan buttercream frosting is a great alternative to traditional frosting for cupcakes and cakes. It is definitely very yummy! Kids won’t even notice that it is not dairy based. If you do not have almond extract or have an allergy to almonds, you may use 1-1/2 teaspoons vanilla extract. This icing pipes and spreads well.
If you want to get creative, add some vegetable based food coloring. Health food stores sell it and they are made with healthy alternatives to food dyes, such as turmeric, beets and cranberries.
1/2 cup non-hydrogenated shortening (I use Spectrum Organic)
1/2 cup non-hydrogenated margarine (I use Earth Balance)
3-1/2 cups confectioners sugar, sifted
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 cup plain soy milk, soy creamer, or alternative (coconut, almond, rice)
Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes. Add the vanilla and soy milk, beat for another 5 – 7 minutes until fluffy.
Recipe and photo by Michelle