There is no butter in here, hence the quotations around Butter and Cream but it’s just as creamy and tasty as the original. There is still veggie fats in there, so I can’t profess to say that it’s healthy… but it’s a good vegan recipe that I found to work well. Don’t add too much powdered sugar, or else it will be more runny. Add more shortening if it needs stiffening up. I used this on the Vegan Chocolate Coconut Cupcakes and in the Vegan Chocolate ‘Blackout’ Cake between the layers and the crumb coat around it.
Ingredients:
- 1/2 cup Non-hydrogenated Shortening
- 1/2 cup Vegan Margarine (Earth Balance is the one I used)
- 3 1/2 cups Powdered Sugar
- 1 1/2 tsp Vanilla Extract
- 1/4 cup Soy milk
- 1 cup Cocoa Powder
1. Beat the shortening and margarine together until well combined and fluffy in a stand mixer or use a hand held electric mixer. Start off at the ‘stir’ speed and work your way up. Or else you’ll end up with icing sugar EVERYWHERE.
2. Add Vanilla and soy milk and beat for another 5-7 minutes until fluffy.
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