"This is a rich, caramely buttercream frosting, which pairs perfectly with a simple chocolate cake, or frost an apple cake for a sweet Autumn treat. This icing can also be made with standard ingredients such as milk and butter. It makes enough to frost one two-inch layer cake, or 24 cupcakes." — LenoreRockchild
Watch video tips and tricks
brown sugar, not packed
Quite unexpectedly good for a vegan recipe. I made this to top some vegan chocolate cupcakes for some friends of mine that don't consume animal products. My only critique would be that it seemed a little oily/greasy, so perhaps cutting the margarine content to less than 1/2 cup would yield a better consistency. Taste is excellent, however, the texture is the only problem I am having. Also, I am refrigerating the frosting to see if it yields a less greasy result after cooling completely.
tastse good But this is an icing! not frosting!
I made this to go along with a vegan chocolate cake for a vegan coworker's birthday. I had a little trouble following the first part of the recipe and the consistency was a little off at first, but I added a small amount more soy milk and it was slightly better.
BEST FROSTING RECIPE!! I didn't add the shortening, and I added melted chocolate chips, and it turned out amazing. best vegan frosting i've ever had!!
This is amazing!!! Thanks for sharing.
so good i ate it plain after i was done
WOW! Super easy to make and extremely good! I couldn't stop licking the bowl. I think I use this to dip my apples in as well.
* Percent Daily Values are based on a 2,000 calorie diet.
Vegan-Friendly Caramel Buttercream
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 109
This tangy dressing uses white balsamic vinegar for a smoother taste.
See how to make fresh jams and jellies from scratch—in just 30 minutes!
See how to make a fresh, colorful Mexican-inspired salad and side dish.