Active time: 10 minutes

Total time: 10 minutes

¼ cup vegan butter, softened

1 cup palm shortening

4 ½ cups powdered sugar

2 tablespoons vanilla extract

2 tablespoons almond milk or rice milk

  1. In a large mixing bowl, with a hand mixer or a stand mixer with the paddle attachment, blend the vegan butter with the shortening until smooth, for 5 minutes.
  2. Add the powdered sugar slowly, ½ cup at a time. Add the vanilla and beat well.
  3. If the frosting is too dry, add non-dairy milk 1 teaspoon at a time to reach desired consistency. If you add too much milk and the buttercream gets too soft, sprinkle in another tablespoon of powdered sugar.

Makes enough to frost 18 cupcakes or a 9-inch double layer cake

Kelly Childs

Avatar photo

Kelly is the co-founder and co-owner (with her daughter Erinn) of the ever popular, Kelly's Bake Shoppe, where 1000's flock to on a weekly basis. She lives in Grey County with her two cats Daisy & Tuna. You can find Kelly developing and creating marketing content and building new business ideas with her daughter Erinn. They have the ever popular podcast: Cupcakes and Consciousness on Apple and Spotify. Tune into their latest shows. Kelly & Erinn are now writing their 2nd cookbook that is due to come out in winter 2023.

Write A Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Pin It