Vegan White Frosting Recipes

VEGAN WHITE FROSTING

Vegan White Frosting image

This recipe came from About.com. There are not a lot of vegan white frosting recipes on here, so I thought I would contribute.

Provided by emnafziger

Categories Dessert

Time 10m

Yield 2 cups

Number Of Ingredients 4

Ingredients

1 3/4 cups confectioners' sugar
6 tablespoons dairy-free soy margarine, such as Willow Run
2 teaspoons apple cider vinegar
1 teaspoon vanilla extract

Steps:

In a large mixing bowl, using an electric hand mixer on low speed, cream the powdered sugar with the soy margarine, adjusting the speed up to high once the powdered sugar is incorporated into the margarine.
Add the cider vinegar and vanilla extract, and continue to mix on high speed until frosting holds stiff peaks.
Store in a covered dish or container in the refrigerator until ready to use.

Nutrition Facts : Calories 719.7, Fat 34, SaturatedFat 7.1, Sodium 401.4, Carbohydrate 105.5, Sugar 103, Protein 0.4

FLUFFY CREAMY VEGAN FROSTING

Fluffy Creamy Vegan Frosting image

This recipe comes from the writers of my all-time favorite cookbook, Veganomicon. It's everything you want in a frosting: fluffy, creamy, sweet (just rightly), and substantial enough that it stays put. Delicious on it's own and a great base to transform into other flavors as it suits you. I whipped it up in a food processor, as suggested in a review on the Post Punk Kitchen website, but I'll include here both sets of instructions, in case you've got a handy dandy electric mixer at your disposal. This version is slightly adapted from the original.

Provided by groovyrooby

Categories Vegan

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 4

Ingredients

1/2 cup vegan margarine (Earth Balance is nice if you can find it. I've also used Fleischmann's Unsalted, Blue Bonnet Light, )
3 cups powdered sugar (ideally, it would be sifted)
1/3 cup soymilk
1 teaspoon vanilla extract

Steps:

Food Processor Instructions:.
Pulse the margarine in a food processor, scraping down the sides as needed.
Add the soymilk and vanilla extract and pulse a few more times. Do not worry if it's not totally blended yet.
Add the powdered sugar in three or so portions. Add one third and blend. Add another third and blend. Add the last bit and whirl it until fully incorporated and the frosting is smooth and fluffy.
Add vanilla extract and whirl it around another few seconds.
Spread on cakes, cupcakes, cookies, ritz crackers, whatever suits your fancy!
Mixer Instructions, more or less as posted on the Post Punk Kitchen website:.
Melt the margarine. I put it in a small bowl and microwave it, then use a plastic spatula to get it all out into the metal bowl.
Add powdered sugar and soymilk, then beat on medium for about a minute, or until it's a good consistency for spreading.
Stir in extracts and frost away!
ALSO suggested:
The original recipe is for chocolate frosting - add 2/3 cup cocoa powder before adding sugar in either form of preparation, and add 1 1/2 tsp almond extract with the vanilla.
This would also be lovely with a little citrus zest - add orange or lemon zest with the extracts.

Nutrition Facts : Calories 970.8, Fat 0.9, SaturatedFat 0.1, Sodium 32.6, Carbohydrate 243.2, Fiber 0.3, Sugar 237.2, Protein 1.8

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