| Servings | Prep Time |
| 24cupcakes | 5minutes |
| Servings | Prep Time |
| 24cupcakes | 5minutes |
Ingredients
- 3⁄4 cups vegan butter
- 4 cups powdered sugar (sifted)
- 1 1⁄2 tablespoon dairy-free milk
- 1⁄2 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon lemon juice
- 1⁄4 teaspoon salt
Servings: cupcakes
Units:
|
Ingredients
Servings: cupcakes
Units:
|
Instructions
- Bring vegan butter to room temperature.
- Beat the vegan butter 1 minute in large bowl of standing mixer, until fluffy.
- Add dairy-free milk, apple cider vinegar, vanilla, lemon juice and salt. Beat for an additional minute or so, until fully blended.
- Add sifted powdered sugar slowly. Continue to beat the icing until light and fluffy.
- If the frosting is too thick, add in some extra milk to thin. If the frosting is too thin, add in more powdered sugar to thicken.
Recipe Notes
Use this icing with Gluten-free Vegan Nut-free Carrot Cupcakes.
View more details and pictures at Allergy-friendly traditional carrot cupcakes.
