Vegan Vanilla Buttercream

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

Instructions:

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.

Tips:

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.

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