Lorilyn's Dairy-Free Buttercream Frosting

"I vegan-ized a hybrid combination of Wilton butter cream frosting recipes to use on my vegan cupcakes in the bakery. This recipe makes about 6 cups of frosting, which I use very quickly baking in bulk, but feel free to half this for a standard-size batch of cupcakes."
 
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photo by Tinkerbell photo by Tinkerbell
photo by Tinkerbell
photo by Tinkerbell photo by Tinkerbell
Ready In:
20mins
Ingredients:
6
Yields:
6 Cups
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ingredients

  • 473.18 ml shortening
  • 7.39 ml vanilla (Clear vanilla is a must so your colors come out clean and the white frosting stays white)
  • 2.46 ml butter flavoring
  • 1892.72 ml powdered sugar, sifted
  • 29.58-59.16 ml rice milk
  • 14.79-29.58 ml light corn syrup
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directions

  • Cream shortening, vanilla and butter flavoring.
  • Add powdered sugar, one cup at a time until it's all mixed inches.
  • Add milk and beat at medium speed until light and fluffy.
  • Beat in corn syrup, if using, until the desired consistency is reached.
  • Divide and tint your frosting with paste coloring, as desired.
  • Can be stored air-tight, in the fridge, for up to a month. Allow to come to room temperature and whip with mixer before using.

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RECIPE SUBMITTED BY

Hi! I am happily married with two children, 26 and 12. For nearly 10 years when this site was Recipezaar and then Food.com I hosted several different forums. I enjoyed making, creating, reviewing, and photographing recipes, but what I miss the most are the friendships I made here. I was Food Editor for the Mill Creek View Newspaper in Mill Creek, WA. for about 4 years during that time. Currently I am the office manager at a small mental health clinic. I'm not on this site much anymore, but I do continue to appreciate and respond to all reviews posted to my recipes.
 
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