Simple Vegan Icing Recipe - Allrecipes.com
  • READY IN 10 mins

Simple Vegan Icing

Recipe by  

"This nice icing keeps its shape. It's great for piping on cut-out cookies, yet stiff enough for making flowers. It may be too sugary to mound up on cupcakes, unless of course you have a strong sweet tooth! I like using pure bourbon vanilla extract in this."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
ADVERTISEMENT
  • PREP

    10 mins
  • READY IN

    10 mins

Directions

  1. Beat the shortening and confectioners' sugar together until the shortening has been incorporated, and the mixture is clumpy. Pour in the soy milk and vanilla extract; beat until smooth.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Jan 23, 2012

I doubled this recipe, used 6.5 cups of powdered sugar, subbed almond milk for the soy & added 1/2 tsp imitation butter flavoring- REALLY GOOD! Used it on cupcakes for my kids birthday & no one knew it was vegan. I'll definitely use it again!

 
Most Helpful Critical Review
Feb 18, 2009

It was too thick,too sugary,and wasn't very creamy. I choose this recipe because I am lactose intolerant,but after tasting this,I think I'll take the chance with regular icing.

 
Dec 21, 2009

Just bad. I ended up throwing a majority of it away then adding flour and soy milk to it. Really the confectioners sugar is too too much, it only needs about 1/4 of what the recipe calls for.

 
Jun 21, 2011

oh my god! so gross, i refuse to rate it!

 
Jun 13, 2012

Easy to mix, but not too tasty! Both of my children would not eat this, even on top of a chocolate cupcake. The consistency was too whipped-I couldn't top my cupcakes, it kept running-I even added more sugar and tried to tweak it, but to no avail. I globbed it on the cupcake, but still did not like it! I will keep looking...

 
Feb 14, 2012

When I changed 12 to 4 servings, it was good and easy to decorate with and on the thicker side of creamy which was helpful when decorating, but it was sugary. Then when I did the full 12 servings like the original recipe called for the frosting was gooey and kept separating no matter how much more sugar I put in it. I thought that was weird. But I loved it the first time i did it.

 
Oct 21, 2013

Can I substitute the soy milk with water?

 
Jan 19, 2013

This is a very good recipe...if you are going to do a gingerbread house that is not going to be eaten. i agree with everyone, there is just to much powdered sugar. I use this sometimes, but not on cupcakes, defiantly not.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 242 kcal
  • 12%
  • Carbohydrates
  • 42 g
  • 14%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 8.7 g
  • 13%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 0.2 g
  • < 1%
  • Sodium
  • 4 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

dreaming*vegan
3 Followers 0 Saved Recipes
Recently Saved Recipes
 
ADVERTISEMENT
Go Pro!

In Season

Want to Grill Tonight?
Want to Grill Tonight?

Check out time-saving recipes, because any night’s a good night to grill.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Simple Syrup

A must-have sweetener. It’s not called “simple” for nothing.

Whipped Cream Cream Cheese Frosting

Cream cheese and whipped cream make this frosting addictive.

Sturdy Whipped Cream Frosting

This frosting tastes delicate but holds up well at room temperature.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States