Monday, 11 February 2013

Vegan Vanilla Buttercream

Making icing vegan can be a bit of a struggle at times. And with V-day around the corner, you don't want to mess it up. Well, at least I don't.  Ryan had three cupcakes yesterday  this has to say something about the quality of the cake, as well as the frosting.

Under this mountain of soft, creamy buttercream, is my classic Vegan Chocolate Cake. Crushed red peppercorns are a fun, spicy touch.


1/8 cup or 3 Tbsp soy milk
1 Tbsp vanilla extract
1/2 cup vegan margarine
3 cups icing (confectioner's) sugar


In a medium-large mixing bowl, combine margarine and vanilla. 
Slowly whisk in sugar.
Add soy milk and whisk until smooth.
(more or less soy milk may be needed depending on your margarine)

So far, this recipe hasn't let me down. Hope its as tasty for you as it is for me!