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Vegan Vanilla Icing Mattie

Written by Mattie    
 
5.0 (5)
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Vegan Vanilla Icing

This Vegan Vanilla Icing recipe is a great companion for drizzling on Vegan Cinnamon Rolls, danishes, or Vegan Pop Tarts. It features confectioners sugar as its base and just a touch of non-dairy milk and vanilla extract to bring it all together.

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Vegan Vanilla Icing Recipe

2 cups powdered sugar
¼ cup refined coconut oil
2 Tablespoons non-dairy milk
1 teaspoon vanilla extract
1 pinch salt

Process all ingredients in a food processor

Place all ingredients in a food processor, process until smooth and use immediately. It will solidify after an hour or so. Heat it in the microwave for about 30 seconds to liquify again before drizzling or piping it over your finished baked goods. It will keep in the refrigerator in a covered container for up to two weeks.
This recipe makes a little over ¾ cup of Vegan Vanilla Icing.


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Average user rating from: 5 user(s)

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5.0  (5)
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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!
Rating 
 
5.0
Mar Reviewed by Mar January 25, 2013
Top 50 Reviewer  -   View all my reviews (3)

Vegan icing that doesn't turn runny!

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!

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i'd love to add some crushed strawberries to this icing, make it more like a sauce. would that work without making it runny? what amount would you suggest? thanks.
Reviewed by patty April 24, 2012

i'd love to add some crushed strawberries to this icing, make it more like a sauce. would that work without making it runny? what amount would you suggest? thanks.

Owner's reply

Hi patty! Unfortunately, it looks like adding crushed berries would increase the water content of the icing to the point of where it probably wouldn't solidify adequately.

You may be able to get around this by freezing the berries and placing them in a salad spinner to spin off the excess juice. Then substitute 2 Tablespoons of juice for the 2 Tablespoons non-dairy milk called for in the recipe. Then, after you've processed the mixture, you could carefully stir something like 1/4 to 1/2 cup of the drained berries into the icing. Let me know if you give this a shot!

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Hey, Laurie!

I don't have coconut oil so i used Earth Balance vegan butter... it worked out great! so delicious and creamy =]
hope this helps!
Rating 
 
5.0
Reviewed by Pita March 31, 2012

In response to Laurie

Hey, Laurie!

I don't have coconut oil so i used Earth Balance vegan butter... it worked out great! so delicious and creamy =]
hope this helps!

Owner's reply

Thanks for your response Pita! I haven't made it with vegan butter yet but it's good to know it works. It might not be necessary to add the pinch of salt if using the vegan butter substitution.

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Can other types of oil be used? I'm asking because I live in Australia where coconut oil is difficult to find.
Laurie Reviewed by Laurie March 29, 2012
Top 500 Reviewer  -   View all my reviews (1)

Can other types of oil be used?

Can other types of oil be used? I'm asking because I live in Australia where coconut oil is difficult to find.

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Since I have discovered Mattie's Sticky Cinnamon Rolls with Vanilla Icing, I have been making them almost every weekend!
I prefer to make a fresh single batch of this awesome icing, rather than keeping leftovers in the fridge. So for those of you who might find it difficult to cut this recipe down to a 1/4, (which is all you need), I am posting the measurements for a single batch:

1 cup powdered sugar
1 Tbsp coconut oil
1 Tbsp non-dairy milk
1/2 tsp vanilla extract
smidgen of salt

Other side notes... I have been using unrefined coconut oil and it works fine. The non-diary milk I have been using is Almond.
Rating 
 
5.0
Birgitta Reviewed by Birgitta March 03, 2012
Top 10 Reviewer  -   View all my reviews (7)

Cutting the Recipe Down in Size

Since I have discovered Mattie's Sticky Cinnamon Rolls with Vanilla Icing, I have been making them almost every weekend!
I prefer to make a fresh single batch of this awesome icing, rather than keeping leftovers in the fridge. So for those of you who might find it difficult to cut this recipe down to a 1/4, (which is all you need), I am posting the measurements for a single batch:

1 cup powdered sugar
1 Tbsp coconut oil
1 Tbsp non-dairy milk
1/2 tsp vanilla extract
smidgen of salt

Other side notes... I have been using unrefined coconut oil and it works fine. The non-diary milk I have been using is Almond.

Owner's reply

Great idea Birgitta! I just actually halved the recipe and updated it so it now makes a little over 3/4 cup. You're right- unrefined coconut oil also makes it so good!

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When I looked at the ingredients, 4 cups of powdered sugar seemed like a lot for my dozen cinnamon rolls, so I cut the recipe in half. I ended up only using half of what I made. The rest is in the refrigerator. I plan to make another batch of Mattie's Sticky Cinnamon Rolls again soon, and I will use up the left over icing at that time.
Thanks for letting us know that the icing can last for two weeks in the fridge.
Rating 
 
5.0
Birgitta Reviewed by Birgitta January 22, 2012
Top 10 Reviewer  -   View all my reviews (7)

Mmm, Mmm, Good!

When I looked at the ingredients, 4 cups of powdered sugar seemed like a lot for my dozen cinnamon rolls, so I cut the recipe in half. I ended up only using half of what I made. The rest is in the refrigerator. I plan to make another batch of Mattie's Sticky Cinnamon Rolls again soon, and I will use up the left over icing at that time.
Thanks for letting us know that the icing can last for two weeks in the fridge.

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Does it have to be refined coconut oil?
Reviewed by noirespoir July 20, 2011

Question...

Does it have to be refined coconut oil?

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Wow, that was really good frosting and really easy to make. I love how it melted when I poured it on those awesome cinnamon buns!

I made it way too early and it started to solidify. After 20 seconds in the microwave, it was ready for pouring. I really love how simple and good this recipe is :)

Mattie, seriously love all your recipes!
Rating 
 
5.0
lauren Reviewed by lauren January 23, 2011
Top 50 Reviewer  -   View all my reviews (4)

Wow... that's really good frosting!

Wow, that was really good frosting and really easy to make. I love how it melted when I poured it on those awesome cinnamon buns!

I made it way too early and it started to solidify. After 20 seconds in the microwave, it was ready for pouring. I really love how simple and good this recipe is :)

Mattie, seriously love all your recipes!

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Owner's reply

So glad it worked out for you Lauren! I heart cinnamon rolls.

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