Vegan Vanilla Frosting Recipes

VEGAN VANILLA BUTTERCREAM FROSTING (THE BEST!)

Steps:

• Make sure to set out the vegan butter so that it is soft and at room temperature before making the frosting.
• To a large bowl, add the vegan butter and shortening and beat on low until just blended.
• Add the sugar about a cup at a time blending on low until it is all incorporated.
• Add the milk and vanilla and beat just until light and fluffy.
• Cover with plastic wrap to keep it moist until ready to frost the cake if frosting the cakes/cupcakes the same day you make the frosting. Otherwise, store the frosting in the fridge and set out an hour before ready to use, as it will firm up and get hard in the fridge and needs to soften before frosting/piping a cake or cupcakes. This frosting will hold it's shape beautifully at room temperature.

VEGAN CHOCOLATE CUPCAKES WITH VANILLA FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 15 individual muffin cups or line cups with paper liners.
• Combine flour, sugar, cocoa powder, baking soda, and salt in a large bowl. Pour in water, oil, vanilla extract, and vinegar. Mix well into a smooth batter. Spoon batter into the prepared muffin cups, filling each 2/3 full.
• Bake in the preheated oven until tops spring back when lightly pressed, 20 to 30 minutes. Cool in the muffin cups for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
• Cream margarine in a bowl with an electric mixer until soft and fluffy, about 1 minute. Add 1/2 of the confectioners' sugar, 1 tablespoon at a time, while electric mixture is running on low speed. Beat in vanilla soy milk and 1/2 teaspoon vanilla extract. Beat in remaining confectioners' sugar until frosting has desired consistency.
• Spoon frosting into a piping bag and pipe over cupcakes. Decorate with sprinkles.

VEGAN VANILLA FROSTING

Steps:

• In the jar of a blender or bowl of a food processor, combine soy milk, soy powder, coconut flour, agave nectar, and vanilla. Blend ingredients for 2 minutes.
• With machine running, slowly add oil and lemon juice, alternating between the two until both are fully incorporated.
• Transfer mixture to an airtight container and refrigerate for at least 6 hours before using, and up to 1 month.

VEGAN VANILLA CUPCAKES

Steps:

• Preheat the oven to 350°F (180°C) and line a cupcake tray with 12 cupcake liners.
• Sift the flour into a bowl and add the sugar, baking soda and salt.
• Then add the soy milk, vanilla extract, oil and white vinegar.
• Mix until just mixed, using a hand whisk to get rid of any big lumps. Don't overmix, tiny lumps are fine.
• Pour the batter into a jug that allows for easy pouring and pour evenly into the 12 cupcake liners, ensuring that all the batter is used up.
• Place into the oven and bake for 20-25 minutes. Check the cupcakes at 20 minutes and if a toothpick inserted into the center doesn't come out clean, then put them back in for a further 5 minutes.
• Move to a cooling rack and allow to cool thoroughly before frosting.
• Prepare the frosting by adding the vegan butter, powdered sugar, vanilla extract and strawberry flavoring to an electric mixer bowl. Begin mixing on low speed, gradually increasing speed until you have perfectly smooth frosting.
• Decorate with fresh strawberry slices before serving (optional).