Vegan Frosting Recipe

Last week we had one day in particular that we sold SO many chocolate cake and cupcake mixes! It seems like there are many celebrations going on, thanks for taking us with you to celebrate! Each day we get orders it brings us so much joy and we wonder what delicious food our customers will be making with their mixes and who they will be sharing them with. Thank you to everyone who shares photos with us, shares them on social media, and writes reviews with photos on our website. They all mean so much to us.

Speaking of chocolate cake and cupcake mix, we are giving you our signature frosting recipe. We will also post frosting tutorials in the future so be on the lookout for those as well. It just doesn’t seem right to ship you fabulous chocolate cake and cupcake mixes without telling you how to frost them. :) This recipe is simple, but well loved by everyone we serve cake and cupcakes to, which is a small army. ;)

Rustic Scoop Vegan Frosting

White Vanilla Frosting  

Ingredients
1 1/2 Cups Palm shortening
3 Cups Powdered sugar
1 teaspoon Vanilla
1/4 teaspoon Salt
2 Tablespoon Rice milk (or any milk of choice)

Directions
In a stand mixer, cream together the shortening and powdered sugar.  The easiest way to do this is by making sure your shortening is soft. Shortening can get pretty stiff in the winter when it is cold. I often put my tub of shortening on my stove while the oven is pre heating to soften it just enough without it melting at all. Add the salt, vanilla (I love scraping half of a vanilla bean in too), and rice milk, mixing well to combine.  If the frosting is too thick, add milk 1 teaspoon at a time until your frosting is soft enough to squeeze out of a piping bag easily, but not so soft it won’t hold shape. This is the best consistency to frost a cake or cupcakes with a knife as well.  If the frosting is too thin, add powdered sugar 1 Tablespoon at a time until you reach your desired consistency.

If you want flavored frosting, replace the vanilla with whatever flavor you want. We have used peppermint extract (1/2 teaspoon is enough for our liking) and also drops of safe edible essential oils like orange and lemon. Skies the limit on flavors, just start with a little bit of flavor, you can always add more.


Add whatever color you prefer to this frosting or leave it white.  We love to use all natural food coloring; we have a tutorial on our chocolate cake and cupcake page of how to make your own dye free frosting. If you want to purchase all natural food coloring, we like Chef Master though the colors are mostly light in color. This recipe will frost one cake without any frosting embellishments. If you want to add frosting embellishments like flowers, swirls, leaves, etc., you will need to make a double recipe. If you end up with left over frosting, not to worry, it freezes beautifully. Just put your extras in a freezer safe bag or container. When you want to use it next, thaw on the counter until soft. Enjoy! 

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