Begin by creaming the soft vegan butter in a medium bowl using an electric hand mixer. Whip until the mixture is smooth, fluffy, and has attained a lighter hue, approximately 30 seconds.
Gradually add the powdered sugar, vanilla extract, and 1 tablespoon of non-dairy milk to the bowl.
Start mixing on low speed to prevent the powdered sugar from dispersing outwards. Gradually increase the speed to medium-high, ensuring all ingredients are uniformly incorporated. This step typically takes a few minutes.
Continue beating until the frosting achieves a smooth and spreadable consistency. Avoid overbeating, as this may cause the frosting to become grainy or curdle. For troubleshooting tips, refer to the accompanying guide.
If the frosting appears too thick, adjust the consistency by incorporating additional non-dairy milk, adding a few drops at a time. Conversely, if the frosting becomes overly thin, gently blend in a small amount of extra powdered sugar until the desired texture is attained.
Frosting:
This recipe yields enough frosting to adorn approximately 6 cupcakes or an 8-inch one-layer cake. For larger quantities, simply double the ingredients to frost 12 cupcakes or a two-layer cake.
Coloring:
Enhance the visual appeal of your frosting by incorporating food coloring paste or gel. Liquid food coloring is not recommended, as it may alter the consistency of the frosting.
Storage:
Store any leftover frosting in a sealed container within the refrigerator for up to one week, ensuring it remains fresh and delicious until your next baking venture.
Nutrition Information:
Continue Reading in next page