Simple Vegan Icing

9 Reviews Add a Pic
  • Prep

    10 m
  • Ready In

    10 m
Recipe by  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.”

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Adjust Servings

Original recipe yields 12 servings


  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 (9)

Rate This Recipe


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

My Daisy Catering

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

The Weaver

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.

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Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet



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Texas Chocolate Frosting


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Fluffy Buttercream Frosting