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READY IN 10 mins

Simple Vegan Icing

Read Reviews (8)

"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." — dreaming*vegan

Ingredients Edit and Save

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Sugar and Sweeteners

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Original recipe makes 12 servings Change Servings

1/2 cup vegetable shortening
4 cups confectioners' sugar

5 tablespoons soy milk
1/4 teaspoon vanilla extract

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Directions

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.

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PREP 10 mins
READY IN 10 mins

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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!

—My Daisy Catering

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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.

—doodlepuff7729

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9 Ratings

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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.

—The Weaver

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Jun 21, 2011

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

—evangelina

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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...

—KCRanch

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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.

—MissCookInventor

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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.

—Cupcake Queen

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Jun 19, 2012

It whipped up beautifully in the proportions listed here, with absolutely no trouble at all. I used it on the "Vegan Chocolate Cake" recipe found on allrecipes and it was a HIT-both times I made it. My vegan co-workers raved and raved about it.

—Sheila K

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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.

Nutritional Information

Simple Vegan Icing

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 242
Calories from Fat: 78

% Daily Value *
Total Fat 8.7g 13 %
Saturated Fat 2.2g 11 %
Cholesterol 0mg 0 %
Sodium 4mg < 1 %
Potassium 9mg < 1 %
Total Carbohydrates 42g 14 %
Dietary Fiber 0g < 1 %
Protein 0.2g < 1 %
Sugars 41.2g
Vitamin A < 1 %
Vitamin C 0 %
Calcium < 1 %
Iron < 1 %
Thiamin 1 %
Niacin < 1 %
Vitamin B6 < 1 %
Magnesium < 1 %
Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.