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3furkidz
3furkidz
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I'm making a batch of cupcakes for a work party and would like to make them vegan since the party is in honor of the one Vegan in the office. I've found a cupcake recipe that's vegan and doesn't call for anything more exotic than coconut milk (since the more exotic the recipe the more spectacularly I tend to fail at it). Now my dilemma is Frosting. My favorite frosting recipe is super simple and produces light fluffy frosting every time and I'd like to try making a Vegan version of it. I've used Almond milk successfully in the recipe so that substitution isn't a problem, my co-worker recommended using Earth Balance for butter in baked goods but I'm worried that the frosting will turn out runny if I just try a one to one substitution.
Base Recipe:
1 cup Milk
5 T Flour
1 Cup Butter
1 cup granulated Sugar
1 t vanilla or other extract

Also, since I'm vegetarian any specific product recommendations for supplies that are vegan or things to look out for on labels that I might not be expecting would be very much appreciated!
Edited to add: I should mention that I have make frosting that were all shortening before and that was the most tasteless disgusting thing ever, and left my mouth feeling like I had eaten an oil slick, I'm trying to avoid that here.
Wednesday, August 13 2014, 09:45 AM
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Accepted Answer

Monday, August 18 2014, 04:01 PM - #Permalink
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Hi,

Usually in my frostings I do half Earth Balance 'butter' and half shortening. Since the shortening melts less easily, doing half and half might work better. I've tried just using the 'buttery sticks' and it turned out gross too so definitely feel your pain on that haha :P Let us know how it turns out!
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    3furkidz
    3furkidz
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    Wednesday, August 20 2014, 12:09 PM - #Permalink
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    Thank you for the advice! I did try the half Earth Balance and half shortening, it turned out super light and fluffy. A huge hit at the office! and my husband thought the vegan icing was better than my regular icing.
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