Wow, this frosting is so good! I love the complexity that the salt and vinegar add to the taste. It's still sweet with a very mild tang, almost like a cream cheese (from what I remember of the taste of cream cheese). As far as buttercreams go it is not very stiff (as pictured), but firming it up in the fridge does the trick. Very delicious.

Just tried this icing for some strawberry cupcakes and it is delish. I have had a really hard time finding a vegan icing that doesn't get all runny and oozy--this is the one! I had so much fun piping it on that I ended up playing tic-tac-toe on my cupcakes. Super easy too! I used the modified 1/4 amount version posted in a review above and it was perfect. I will be trying it with butter instead of coconut oil next time as another user did (I like coconut flavor but have to be in the right mood for it). Thanks for sharing this great recipe!

Your Plaumenkuchen was totally delicious. Definitely tasted like the ones my mother and her friends made in Germany. Something weird happened to the crust, most likely because I instinctively put the dough in the refrigerator for about 20 minutes, before remembering that was for another recipe and hastily taking it out. So it didn't bake quite right. But even with that flaw it was still amazing, which shows how great the recipe is!