| Servings | Prep Time |
| 12cupcakes | 15minutes |
| Servings | Prep Time |
| 12cupcakes | 15minutes |
Ingredients
- 1⁄2 cup vegan butter (I use Earth Balance brand)
- 1⁄4 cup non-hydrogenated shortening (I use Earth Balance brand)
- 3 cups powdered sugar (sifted)
- 2 tablespoons coconut milk coffee creamer (or any dairy-free cream)
- 1 teaspoon vanilla extract
Servings: cupcakes
Units:
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Ingredients
Servings: cupcakes
Units:
|
Instructions
- Beat together the vegan butter with the shortening for 1 minute.
- Add the sifted powdered sugar slowly, 2 tablespoons coffee creamer and vanilla. Beat for an additional 2 minutes. Add another tablespoon or 2 of the coffee creamer if needed. Beat the buttercream until light and fluffy.
- Place in piping bag with large star tip and frost fully cooled cupcakes or cake. Best enjoyed within 1-2 days.
Recipe Notes
This icing is excellent with Vegan Gluten-Free Vanilla Cupcakes
