Vegan Frosting and Icing

DAIRY-FREE BUTTERCREAM FROSTING

Fluffy Dairy-Free Buttercream Frosting made with 4 simple ingredients and 1 bowl! Perfect for decorating cupcakes, cakes, and more!

Author: Minimalist Baker

PREP TIME5 minutes

TOTAL TIME5 minutes

Servings: 14 (2-Tbsp servings)

Category: Dessert

Cuisine: Gluten-Free, Vegan

Freezer Friendly 1 month

Does it keep? 1 Week

Ingredients

• 1 stick vegan butter (1 stick = 1/2 cup // our current preferred brand is Miyokos, but Earth Balance also works)
• ½ tsp vanilla extract
• 2 ½ - 3 cups sifted organic powdered sugar (ensure vegan-friendly as needed)
• 3-4 Tbsp full fat coconut milk or other dairy-free milk (optional // we prefer coconut)

Instructions

1. Add softened vegan butter to a large mixing bowl and use an electric hand mixer to cream butter until light and fluffy - about 1 minute. Then add vanilla and mix once more to combine.
2. Add sifted powdered sugar in 1/2 cup measurements and continue mixing until well combined and fluffy, scraping down sides as needed.
3. If too thick, add 1 Tbsp at a time of dairy-free milk until desired consistency is achieved (optional).
4. Use immediately or store frosting in the refrigerator for up to 1 week or in the freezer up to 1 month.

Notes

*Frosting will melt and spoil if kept at room temperature for too long. We recommend frosting immediately before enjoying or storing cupcakes in the refrigerator after decorating.
*Recipe as written makes ~1 ¾ cup frosting 
*Nutrition information is a rough estimate calculated with Miyokos dairy-free butter and with lesser amounts of ingredient ranges.

Vegan Royal Icing

Prep Time

5 mins

Cook Time

0 mins

Total Time

5 mins

 

A smooth colorful icing used to frost cutout cookies.

Course: Dessert 

Cuisine: American 

Keyword: vegan cookie decorating, Vegan Royal Icing 

Servings: 15

Calories: 44 kcal

Author: Monica Davis | The Hidden Veggies

Ingredients

• 1.25 cups powdered sugar sifted
• 1.25 tbsp corn syrup or agave nectar
• 1.25 tbsp water or plant-based milk
• 0.31 tsp vanilla extract or any other flavor of choice

Instructions

1. Sift the powdered sugar into a medium-sized mixing bowl.
2. Add the water, corn syrup, and extract and stir with a fork until it forms a smooth paste.
3. Add a few extra drops of water until you get a glue-like consistency for piping.
4. Divide the white icing into smaller bowls and add 2-3 drops of food coloring to each one and stir well to get different colors.
5. Put the icing into piping bags (or Ziploc bags with a tiny hole cut in the corner) and pipe onto your favorite cut out cookies.

Recipe Notes

Pro Tips:

• Make the icing thick to start and use the thicker icing to pipe the outer edges of the cookies.  Then add another drop or two of water to make the icing slightly thinner to use to flood the inside of the cookie with icing. 
• Add a drop or two of water to thin out the icing or a few more tbsp of powdered sugar to thicken it if you get it too thin. 
• Add sprinkles to the cookies immediately after piping on the royal icing so that they stick better.
• When decorating cookies with kids - I like to make up a double batch of the royal icing and fill up little snack-sized ziplock bags with the icing.  I make a least 2 bags of each color so they aren't fighting over the same color.  Also, be sure to cut a very small hole in the bag so they don't squeeze too much out at once.