Vegan Buttercream Frosting Recipe

Enjoy this light buttercream frosting on your favourite cupcakes, cakes, and other baked goods. This pairs well with lemon and berry flavours for a refreshing Summer treat. Let's get into it:

Ingredients You'll Need:

• 1 cup (230g) vegan butter softened
• 4 cups (480g) powdered sugar, sifted
• 2-3 tablespoons non-dairy milk (we suggest almond, soy, or oat)
• 1 teaspoon vanilla extract
• A pinch of salt

Instructions:

1. Cream the Vegan Butter: In a large mixing bowl, use an electric mixer to beat the softened vegan butter on medium speed until creamy and smooth, about 1-2 minutes.

2. Add Powdered Sugar: Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed after each addition. This helps prevent the powdered sugar from flying everywhere (which is a bonus) ;-)

3. Add Non-Dairy Milk and Vanilla: Once all the powdered sugar is incorporated, add 2 tablespoons of non-dairy milk, the vanilla extract, and a pinch of salt. Increase the mixer speed to medium-high and beat until the frosting is light and fluffy, about 3-5 minutes. If the frosting is too thick, add the remaining tablespoon of non-dairy milk, a little at a time, until you reach the desired consistency.

4. Adjust Consistency (if needed): If the frosting is too thin, add a bit more powdered sugar, a tablespoon at a time. If it's too thick, add a bit more non-dairy milk, a teaspoon at a time.

5. Use Immediately or Store: Use the frosting immediately to decorate your favourite cake or cupcakes. If you're not using it right away, store it in an airtight container in the refrigerator for up to 1 week. When ready to use, let it come to room temperature and beat it again to restore its fluffy texture.

Enjoy this delicious frosting on all your baked good, or a spoon....we won't judge ;-)