vegan buttercream frostingSubmitted by: TENTHDOCTOR
Introductiona slight improvement on an old recipe a slight improvement on an old recipe
* 8th Continent Light Vanilla Soy Milk, 4 oz
* Cocoa, dry powder, unsweetened, 1 cup
* earth balance buttery spread, 12 oz
* Powdered Sugar, 2 cup, unsifted
Note: You can also use regular soy milk of your choice. This is just what I had on hand at the time.
Soften the buttery spread, place it in a bowl. Now add in powdered sugar, a little at a time as you whip the daylights out of it with a mixer. Add in cocoa. If it gets too stiff add in the soymilk a little tiny bit at a time. You probably won't need the entire 4 ounces. The result should be fluffy and stiff enough to hold a shape. You can add flavouring at the end, like vanilla or mint. Spread on vegan cake of choice.
Makes quite a lot of 1 tbsp servings. Will ice and fill a 2-layer 9
Number of Servings: 40
Recipe submitted by SparkPeople user TENTHDOCTOR.