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buttercream frosting
3 1/2 cups confectioners’ sugar
1 1/2 teaspoon vanilla
3 tablespoons soy milk
In
a large bowl, cream the butter until light and fluffy. Beat in the confectioner’s
sugar, vanilla, and milk. Yields about 3 cups.
*This is NOT a healthy recipie, it is only a vegan recipe. I posted it becuase the kids need cupcakes on their birthday. I'm not THAT crazy ;-)
Variations:
almond buttercream
frosting
Use
3/4 teaspoon almond extract instead of vanilla and substitute almond milk instead
of soy milk.
lemon buttercream
frosting
Use
3 tablespoons lemon juice instead of soy milk and 1/2 teaspoon grated lemon
zest.
lime buttercream frosting
Use 3 tablespoons lime juice instead of soy milk and 1/2 teaspoon grated lemon zest.
orange buttercream
frosting
Use
3 tablespoons orange juice instead of soy milk and 1/2 teaspoon grated orange
zest.
peanut butter frosting
Use
1/2 cup peanutbutter instead of soy butter and use 6 tablespoons almond milk instead of soy milk.
peppermint buttercream
frosting
Use
3/4 teaspoon peppermint extract instead of vanilla.
coconut buttercream frosting
Use 3/4 teaspoon coconut extract instead of vanilla, and substitute coconut milk instead of soy milk.
Use 3/4 teaspoon coconut extract instead of vanilla, and substitute coconut milk instead of soy milk.
