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Easy Buttercream Icing<br><br>
Category: Desserts - Cakes<br><br><br><br>
This recipe is suitable for a: vegetarian/vegan diet.<br><br><br><br><br><br>
Ingredients:<br><br>
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1/2 cup solid vegetable shortening<br><br>
1/2 cup vegan margarine(or another 1/2 of vegetable shortening)<br><br>
1 teaspoon Vanilla<br><br>
4 cups sifted confectioners' sugar (approx. 1 lb.)<br><br>
2 tablespoons corn syrup(use more or less for a thinner or thicker icing)<br><br><br><br>
Instructions:<br><br>
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Cream margarine and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add corn syrup and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.<br><br><br><br>
Additional comments:<br><br>
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This is Wilton's recipe changed to be vagan. It's very good and a traditional icing recipe.<br><br><br><br><br><br>
For a printable version of this recipe click the post # in the upper right hand corner.<br><br>
You can rate this recipe using the drop-down menu in the upper right hand corner.
 

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To make it completely shelf stable and still vegan use all shortening, butter flavoring, powdered sugar, and of course a couple of tbsps of water for texture.<br><br><br><br>
I've always made my buttercream this way.<br><br><br><br>
Is powdered sugar vegan?
 
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