Recipes
Creating happiness, one vegan treat at a time
Vegan Chocolate Icing Recipe With Vegan Butter
145g (¾ cup) vegan butter (room temperature)
50g (¼ cup) vegetable shortening
520g (4-5 cups) powdered sugar
114g (4oz) melted chocolate (cooled)
1 teaspoon vanilla
2 - 4 Tablespoon non dairy milk or warm water
Instructions
1. In the mixing bowl of your stand mixer or hand mixer, beat butter and shortening until creamy and smooth for about 1 minute. Add vanilla extract and beat for 30 seconds.
2. Gradually add powdered sugar, 1 cup at a time, scrape sides of bowl as needed. Add 2 tablespoons of milk. Then beat icing on high speed for 3 - 5 minutes until light and fluffy.
3. Add cooled melted chocolate and whip for approximately 1 minute.
4. Add more milk or powdered sugar as needed to get the right consistency that's
spreadable.
5. Use as is. Store in an airtight container in the refrigerator for up to 2 weeks. Bring icing to room temperature before use, make sure to whip the icing adding more icing sugar or non dairy milk for desired consistency.
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Vegan Vanilla Icing Recipe With Vegan Butter
145g (¾ cup) vegan butter (room temperature)
50g (¼ cup) vegetable shortening
520g (4-5 cups) powdered sugar
1 teaspoon vanilla
2 - 4 Tablespoon non dairy milk or water
Instructions
1. In the mixing bowl of your stand mixer or hand mixer, beat butter and shortening until creamy and smooth for about 1 minute. Add vanilla extract and beat for 30 seconds.
2. Gradually add powdered sugar, 1 cup at a time, scrape sides of bowl as needed. Add 2 tablespoons of non dairy milk or water. Then beat icing on high speed for 3 - 5 minutes until light and fluffy.
3. Add more milk or powdered sugar as needed to get the right consistency that's
spreadable.
4. Use as is.
Store in an airtight container in the refrigerator for up to 2 weeks. Bring icing to room
temperature before use, make sure to whip the icing adding more icing sugar or non dairy milk for desired consistency.
