Simple Vegan Icing

9
dreaming*vegan 3

"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."
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Ingredients

10 m servings 242 cals
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Original recipe yields 12 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  • Prep

  • Ready In

  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.

Reviews

9
  1. 10 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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.

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.

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 ...

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.

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

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 add...

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 serving...

Can I substitute the soy milk with water?

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 no...

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...