This is a vegan icing recipe that does not rely on non-hydrogenated shortening alone.
Simple and easy, thanks to the vegan products you can find today.
Easy to flavor as you like and holds up very well.
|1 container||Earth Balance Spread|
|4-8 cups||of powdered sugar (depending on the consistency you want)|
Whip the spread until creamy, then add sugar until you reach the consistency you desire.
Flavor as you prefer.
Flavor of choice options-
Vanilla- add 2-3 tsp extract or the scraped seeds of one bean
Almond- 1-2 tsp extract
Lemon- 1-2 tsp extract OR use more sugar and whip in some fresh lemon juice as you go
Raspberry (my fave)- whip in 1/2-2/3 cup raspberry coulis OR 2 cups fresh raspberries
Chocolate- 3-4 oz melted semi sweet or unsweetened or dark chocolate
This holds up very well, even in warm temps.
I never have weeping or falling.
Treat it like any basic buttercream as far as flavor and versatility.
Use the raspberry version on a vegan chocolate cake and watch everyone, vegan or not, drool and scarf it down.
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