Creamy Vegan White Frosting
Creamy Vegan White Frosting Recipe
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
Blend the vegan frosting ingredients until smooth
Place all ingredients in a large bowl or food processor and mix thoroughly until smooth and creamy. Store in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 6 months. This recipe makes about 2 cups (enough for about one layer of an 8 inch diameter cake) of Creamy Vegan White Frosting.
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Hm, light, fluffy, tastes like white chocolate. It seemed a bit thick to me, but that could be because I used earth balance vegan buttery sticks instead of shortening. I made a double batch and added a teaspoon of silk. That seemed to cut down on the thickness a bit. Otherwise, rather tasteful.
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.
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.