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Simple Vegan Icing

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dreaming*vegan

This nice icing keeps its shape. It's great for piping on cut-out cookies, yet stiff enough for making flowers. It may be too sugary to mound up on cupcakes, unless of course you have a strong sweet tooth! I like using pure bourbon vanilla extract in this.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 242 kcal
  • 12%
  • Fat:
  • 8.7 g
  • 13%
  • Carbs:
  • 42g
  • 14%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 4 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. Beat the shortening and confectioners' sugar together until the shortening has been incorporated, and the mixture is clumpy. Pour in the soy milk and vanilla extract; beat until smooth.
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Reviews

doodlepuff7729
17
2/18/2009

It was too thick,too sugary,and wasn't very creamy. I choose this recipe because I am lactose intolerant,but after tasting this,I think I'll take the chance with regular icing.

My Daisy Catering
15
1/23/2012

I doubled this recipe, used 6.5 cups of powdered sugar, subbed almond milk for the soy & added 1/2 tsp imitation butter flavoring- REALLY GOOD! Used it on cupcakes for my kids birthday & no one knew it was vegan. I'll definitely use it again!

The Weaver
11
12/21/2009

Just bad. I ended up throwing a majority of it away then adding flour and soy milk to it. Really the confectioners sugar is too too much, it only needs about 1/4 of what the recipe calls for.