Over the past 6 years I have been making cakes for friends and family birthdays or events. It has been kind of like a hobby and a stress release for me. I used to love baking the cakes and sitting down to sculpt out some unique cakes but since 4 years ago after having my son it has become challenging. It’s not as easy as it once was. Not only do I have my 4 year old trying to play or just get in the way I now have a 2 year old as well who doesn’t understand the term of I’m busy! Which I’m never too busy for my boys. I have put cake baking and creating to the back burner for a while.
Except when it’s one of my loved ones birthdays then I make the exception because I want them to have a healthy vegan cake to enjoy and I love seeing their faces light up from my creation. That’s why I do it, for the smiles!
This recipe is most likely the simplest vegan vanilla and chocolate frosting that can be used for anything you desire. It’s great with cupcakes and cakes or just to lick right out the bowl. It will definitely give you a sugar rush though so be careful!
For most people a KitchenAid stand mixer would be ideal and easier for this recipe but not everyone has one. I don’t, but I’m hoping Santa brings it to me this year {hint hint}.
There’s always an alternative way to prepare recipes. You could do it by hand but the mixture gets so thick it’s not the best choice. You definitely won’t get the same results. So the next best appliance to use would be a food processor. That’s how I made my frosting.
FOR the VEGAN VANILLA FROSTING
To begin, sift 3¾ cups confectioners sugar into a food processor bowl.
Then, add in your choice of plant-based milk, vegan butter, and 2 teaspoons of vanilla extract into the processor and pulse on low until smooth. Scrape the sides down and repeat.
FOR the VEGAN CHOCOLATE FROSTING
You will have an extra step and an extra ingredient as opposed to the vanilla frosting. To make this version you need too sift the confectioners sugar and the 4 tablespoons of cocoa powder into the food processor.
Next, you add the vegan butter, your choice of plant-based milk and only 1 teaspoon of vanilla extract into the processor and pulse on low until smooth. Scrape the sides down and repeat.
For both the vanilla and chocolate flavors you can always add more non-dairy milk. I would start with ½ tablespoon at a time until you reach your desired consistency. You want it thick enough to hold onto a cake or cupcake but not stiff. If it’s too thin you just need to add more confectioners sugar until you get the desired consistency.
Remember you don’t want it dripping off the cupcakes nor do you want it so thick it’s not spreadable.
Next, grab a large cup or mason jar and insert your piping bag. Fold the top of the bag over the rim of your cup or jar.
Using a spatula, transfer the icing into the bag. Continue to do this until all of the Icing is in your bag. Remove the bag from the jar and twist the top and your all set.
You can either pipe your baked goods immediately or you can refrigerate your icing and pipe the cupcakes or cake the next day. It should keep at least 3 days in your refrigerator. Be sure it’s covered well.
| Prep Time | 20 minutes |
| Servings |
cupcakes or a 9” round cake
|
- 3¾ cups Confectioners Sugar
- ¼ cup Plant-Based Milk
- 3 tablespoons Vegan Butter
- 2 teaspoons Vanilla Extract
- 3¾ cups Confectioners Sugar
- ¼ cup Cocoa Powder
- ¼ cup Plant-Based Milk
- 3 tablespoons Vegan Butter
- 1 teaspoon Vanilla Extract
Ingredients
FOR the VEGAN VANILLA FROSTING
FOR the VEGAN CHOCOLATE FROSTING
|
|
- To begin, sift 3¾ cups confectioners sugar into a food processor bowl.
- Then, add in your choice of plant-based milk, vegan butter, and 2 teaspoons of vanilla extract into the processor and pulse on low until smooth. Scrape the sides down and repeat.
- You will have an extra step and an extra ingredient as opposed to the vanilla frosting. To make this version you need too sift the powdered sugar and the ¼ cup of cocoa powder into the food processor.
- Next, you add the vegan butter, your choice of plant-based milk and only 1 teaspoon of vanilla extract into the processor and pulse on low until smooth. Scrape the sides down and repeat.
- For both the vanilla and chocolate flavors you can always add more soy milk. I would start with ½ tablespoon at a time until you reach your desired consistency. You want it thick enough to hold onto a cake or cupcake but not stiff. If it’s too thin you just need to add more confectioners sugar until you get the desired consistency.
- Next, grab a large cup or mason jar and insert your piping bag. Fold the top of the bag over the rim of your cup or jar.
- Using a spatula, transfer the icing into the bag. Continue to do this until all of the Icing is in your bag. Remove the bag from the jar and twist the top and your all set.
- You can either pipe your baked goods immediately or you can refrigerate your icing and pipe the cupcakes or cake the next day. It should keep at least 3 days in your refrigerator. Be sure it’s covered well.
Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!
