Vegan Fluffy Buttercream Icing
By: Helen Pitlick
Published: Thursday, December 10, 2009 - 4:28pm

Ingredients




1/2 cup non-hydrogenated shortening
1/2 cup non-hydrogenated margarine
3 1/2 cups confectioner's sugar, sifted
1 1/2 teaspoons vanilla extract
1/4 cup plain soy milk or creamer

Preparation

1 Beat shortening and margarine until well combined and fluffy. Add sugar and beat for another 3 minutes. Add vanilla and soy milk and beat for another 5-7 minutes.

About


This recipe halves well. From Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero.