This is a deliciously fluffy and easy vegan buttercream. You can use it to fill and frost cakes or to pipe massive swirls on top of cupcakes. I used this on my vegan vanilla almond cupcakes.
What you’ll need:
1/2 cup – non-hydrogenated shortening
1/2 cup – non-hydrogenated vegan margarine
3 1/2 cups – powdered sugar
1 3/4 teaspoons – vanilla extract (make your own here)
1/4 cup – soy milk
Beat the shortening and margarine together on medium speed until combined.
Add the sugar and beat for about 3 minutes.
Add the vanilla extract and soy milk and beat for another 5 minutes until buttercream in fluffy.
You can customize the flavor of this by adding any kind of extract you would like. You can also add orange, lemon or lime zest.