This frosting is perfect for anyone who prefers to eat vegan, dairy-free and/or gluten-free.
Enjoy it in moderation on special occasions, it’s definitely not a health food but it’s great for people with dietary preferences or allergies. It’s perfect on my dairy-free, gluten-free sugar cookies.
I usually leave this frosting white and food coloring is a known toxin (sorry!). There are some natural food colorings available at natural grocers, but they tend to be pretty pricy and only tint the frosting. There’s something simple and pretty about white frosting, so I usually just stick with it.
Vegan Vanilla Buttercream Frosting Recipe
Total time: about 5 minutes
Makes about 2.5 cups
1 cup room temperature Earth Balance brand vegan butter*
3 cups powdered sugar, use organic if possible
2 teaspoons almond milk, soy milk or other nut milk, or substitute water
3/4 teaspoon pure vanilla extract
Method: Be sure all of your ingredients are room temperature. Place all ingredients with 1/2 of the powdered sugar in a large bowl and cream together with a mixer. Add the rest of the powdered sugar and continue to mix until well combined and frosting consistency.
Store it in an airtight glass container in the refrigerator up to a week. Just like most frosting, if it’s been in the refrigerator, let it sit at room temperature about 10 minutes to slightly soften to help make frosting your cookies or cupcakes a breeze.
*Important note about vegan shortening: Earth Balance doesn’t contain any hydrogenated or interesterified oils, preservatives or emulsifiers found in most margarines and other butter alternatives. It’s a natural option with 0g of trans fat. Do not substitute traditional margarine or shortening (like Cristco) as both are hydrogenated and contain transfats. Stick to Earth Balance if you can. I use the soy-free option.