In search for a truly decadent vegan Vanilla Frosting recipe that is also resistant to melting in warmer temperatures, I utilized the power of soy milk powder (not to be confused with soy flour). Soy milk powder adds extraordinary creaminess while still allowing the frosting to remain firm. This frosting also takes advantage of caramelizing sugar to the thread stage of 230F (110C) where it contributes a smooth velvety texture. Finally, I used vegetable shortening as the main fat due to it's affordability and availability.
The firmness of this frosting can be customized to your preference easily by adding or subtracting 1 Tablespoon of water. This recipe also works well as a reference frosting recipe that can be customized into an endless variety of flavors by swapping out water-based ingredients for the water and/or adding extracts to suit your style.
2 cups granulated white sugar
½ cup water
2 Tablespoons soy milk powder
2 Tablespoons amber agave syrup or corn syrup
½ teaspoon salt
1 cup (215 grams) Vegan Shortening or store bought shortening (2 sticks, room temperature)
2 teaspoons vanilla extract
1 teaspoon apple cider vinegar
¼ teaspoon almond extract
In a small saucepan, whisk together the sugar, water, soy milk powder, agave syrup or corn syrup, salt and place over medium heat while whisking frequently until it starts to simmer. Insert a candy thermometer and bring the mixture to 230F (110C). Once the candy thermometer is inserted you don't need to worry about whisking because natural heat convection currents will do the mixing for you. Remove from heat, transfer to a heat proof bowl and let it cool in the refrigerator until it's near room temperature, about one hour.
Beat in the shortening, vanilla extract, apple cider vinegar and almond extract until fluffy. Store the frosting in an airtight container in the refrigerator for up to 10 days. Make sure the frosting is at or near room temperature for optimum frost-ability. Makes about 2 cups or enough for about one 8 inch diameter cake.