Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich
This is our all-purpose “go to” frosting. It’s great for piping into lush, swirling mountains of frostiness and just as good for spreading onto a cupcake like rolling hills of heaven. It make a lot, probably 4 cups’ worth, so you can halve the recipe if you are going to be spreading the frosting rather than piping it. Pair with Easy Vegan Chocolate Cake.
Recipe information
Yield
Makes about 4 cups
Ingredients
½ cup non-hydrogenated shortening
½ cup non-hydrogenated margarine (we use Earth Balance)
3½ cups confectioners’ sugar, sifted if clumpy
1½ teaspoons vanilla extract
¼ cup plain soy milk or soy creamer
Preparation
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.
From Vegan Cupcakes Take Over the World © 2006 by Isa Chandra Moskowitz and Terry Hope Romero. Reprinted with permission by Da Capo Press.
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