Buttercream Frosting

This is a great frosting to use when filling and frosting cakes and cupcakes. Make sure the baked goods have cooled before frosting or the frosting will melt and will not adhere to the baked goods properly. Once frosted, cover to prevent the frosting from becoming hard.

1/2 cup nondairy butter, at room temperature
2 cups confectioners’ sugar, sifted
1 1/2 teaspoons vanilla extract
2 tablespoons nondairy milk, or more as needed
Food coloring, optional

With an electric hand mixer, cream the butter until smooth. With the mixer on low speed, add the confectioners’ sugar, vanilla, milk, and
food coloring (if using).
Once all the ingredients are well combined, beat on high speed until the frosting is light and fluffy, 3-4 minutes.
Add 1 to 2 tablespoons more milk, if it is too dry.
Cover with plastic wrap to prevent drying until ready to use.
Store in a covered container in the refrigerator for up to 2 weeks.
Rewhip before using.

Yield: enough for one 8 or 9 inch cake

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