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Fluffy buttercream icing
Print Recipe
Ingredients
7 1/2
Tbsp
125gm vegetable shortening (e.g.Kremelta), softened
7 1/2
Tbsp
Tbsp
125gm vegan margarine (e.g. Nuttalex), softened
3 ½
C
icing sugar
sifted
1 ½
tsp
vanilla essence
¼
C
soy milk
Instructions
In a small bowl, ideally use an electric beater to whisk the shortening and margarine together until fluffy
Add the icing sugar and beat another 3 minutes before adding the vanilla and soy milk. Beat a further 5–7 minutes, until fluffy
Notes
Adapted from Vegan Cupcakes Take Over The World by Isa Chandra Moskowitz & Terry Hope Romero
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