Vegan Baking Recipes Vegan Cake Decorating Recipes Vegan Frosting Recipes Creamy White Frosting

Creamy White Frosting Mattie

Written by Mattie    
 
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This delicious Creamy White Frosting recipe is great for flavored layer cakes where you want the frosting to compliment the cake, not compete with it. This vegan frosting also goes great with a white cake if you want to keep things simple yet elegant.

1 cup powdered sugar
½ cup (108 grams) Vegan Shortening or store bought shortening
1 Tablespoon non-dairy milk
½ teaspoon apple cider vinegar
½  teaspoon vanilla extract
¼ teaspoon salt
1/8 teaspoon almond extract

Place all ingredients in a large bowl or food processor and mix thoroughly until smooth and creamy. Store Vegan Creamy White Frosting in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 6 months. Makes about 2 cups or enough for about one 8 inch diameter cake.

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Average user rating from: 2 user(s)

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5.0  (2)
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Really great frosting. Had it on my son's birthday cake and it was loved by everyone.
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5.0
lojenn Reviewed by lojenn April 21, 2013
Top 10 Reviewer  -   View all my reviews (8)

Quick, easy, and delicious

Really great frosting. Had it on my son's birthday cake and it was loved by everyone.

Owner's reply

Great that this frosting worked out for you lojenn. Thanks!

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Wow, this is yummy! I made it with coconut oil in place of shortening, and doubled the vanilla since I wanted the vanilla flavor to be noticeable. I melted the coconut oil first to make sure there wouldn't be clumps, and I was worried it wasn't going to come together, but as it mixed, it re-solidified (as I had hoped) and the consistency ended up perfect. Not sure if it would work to do that in warmer weather--it might need to be refrigerated before the final mixing.
To me it tastes like real buttercream. I couldn't stop licking the bowl, which is saying something since I usually don't care much for frosting in general.
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5.0
Reviewed by Hilary February 23, 2013

Yum!

Wow, this is yummy! I made it with coconut oil in place of shortening, and doubled the vanilla since I wanted the vanilla flavor to be noticeable. I melted the coconut oil first to make sure there wouldn't be clumps, and I was worried it wasn't going to come together, but as it mixed, it re-solidified (as I had hoped) and the consistency ended up perfect. Not sure if it would work to do that in warmer weather--it might need to be refrigerated before the final mixing.
To me it tastes like real buttercream. I couldn't stop licking the bowl, which is saying something since I usually don't care much for frosting in general.

Owner's reply

So glad this worked out for you Hilary! Coconut oil does make frosting insanely tasty! When I use coconut oil, I whisk it all together then place the in the refrigerator for 1 hour, whisk it again, take it out then take it out 30 minutes later then beat it. Thanks for sharing!

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The flavour thickness is good, but the texture is very strange. This is an oil-based recipe so it's not going to melt in your mouth -- it's going to slide around in your mouth.
Reviewed by Jen April 08, 2011

The flavour thickness is good, but the texture is very strange. This is an oil-based recipe so it's not going to melt in your mouth -- it's going to slide around in your mouth.

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