Vegan Buttercream Frosting (Vanilla & Chocolate Flavors

• Vegan
• Gluten free

• Produce

  • 1/2 cup Cacao powder, raw

• Refrigerated

  • 6 tbsp Non-dairy milk

• Condiments

  • 1/2 cup Vegan butter

• Baking & Spices

  • 4 cups Powdered sugar, vegan
  • 2 pinch Sea salt, fine
  • 3 tsp Vanilla, pure
  • 1/2 cup Vegetable shortening, Non-hydrogenated

Found on picklesnhoney.com

Description

Ingredients

• ¼ cup vegan buttery spread, softened
• ¼ cup non-hydrogenated vegetable shortening, cut into small cubes
• 2 cups vegan powdered sugar, sifted
• 2 tablespoons non-dairy milk (I used cashew milk)
• 2 teaspoons pure vanilla extract
• pinch fine sea salt
• ¼ cup vegan buttery spread, softened
• ¼ cup non-hydrogenated vegetable shortening, cut into small cubes
• ½ cup raw cacao powder (or cocoa powder), sifted
• 2 cups vegan powdered sugar, sifted
• ¼ cup non-dairy milk (I used cashew milk)
• 1 teaspoon pure vanilla extract
• pinch fine sea salt

Directions

• In a large mixing bowl, cream together the buttery spread and shortening until its light and fluffy.
• Slowly mix in the powdered sugar. Once all of the sugar has been added, turn the mixer to high speed and continue to mix for 2-3 minutes. Add in the non-dairy milk, vanilla, and sea salt, and continue to mix on high for 5 minutes until the sugar has dissolved and the frosting is fluffy.
• In a large mixing bowl, cream together the buttery spread and shortening until its light and fluffy.
• Slowly mix in the cacao (or cocoa) powder, followed by the non-dairy milk, and then the powdered sugar. Once the cacao powder and powdered sugar have been incorporated, turn the mixer to high speed and continue to mix for 2-3 minutes. Add in the vanilla and sea salt, and continue to mix on high for 5 minutes until the sugar has dissolved and the frosting is fluffy.