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

Author

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 downtown Burlington with her husband Ken. You can find Kelly developing new content and recipes, creating marketing content and building new business ideas with her daughter Erinn. They are now writing their 2nd cookbook that is due to come out in 2020.

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