Vanilla Frosting
Use this "buttery" frosting on Cocoa Cupcakes or Wacky Cake.
Ingredients
1/3 cup Earth Balance Buttery Sticks (at room temperature)
2 cups powdered sugar
1 1/2 tsp vanilla, or 1/4 tsp plus 1/8 tsp vanilla powder
1-2 T non-dairy milk (soy, rice, oat, hemp, etc.)
2 cups powdered sugar
1 1/2 tsp vanilla, or 1/4 tsp plus 1/8 tsp vanilla powder
1-2 T non-dairy milk (soy, rice, oat, hemp, etc.)
Methods/steps
Beat the Earth Balance with hand mixer. Sift the powdered sugar. Add the powdered sugar and beat until blended. Add 1 tablespoon non-dairy milk and mix. Add the vanilla. If the frosting is still thick, add the remaining tablespoon of non-dairy milk, 1 teaspoon at a time, so that the frosting is spreadable. Beat on high for a minute until creamy. Spread the frosting on the cupcakes with a knife or pastry bag.
Additional Tips
Options for the Vanilla "Butter" Frosting
For Chocolate "Butter" Frosting: add 1/4 cup non-alkaline cocoa powder and decrease the powdered sugar from 2 cups to 1 3/4 cups. Beat the cocoa powder into the Earth Balance spread with powdered sugar.
For a White "Butter" frosting: Substitute Earth Balance Shortening Sticks for Buttery Sticks. Add 1/8 teaspoon of salt. Use vanilla powder.
This recipe makes plenty of frosting for 12 cupcakes and a 9x9 inch cake. Double the recipe for a 9x13 or double layer round cake.
For Chocolate "Butter" Frosting: add 1/4 cup non-alkaline cocoa powder and decrease the powdered sugar from 2 cups to 1 3/4 cups. Beat the cocoa powder into the Earth Balance spread with powdered sugar.
For a White "Butter" frosting: Substitute Earth Balance Shortening Sticks for Buttery Sticks. Add 1/8 teaspoon of salt. Use vanilla powder.
This recipe makes plenty of frosting for 12 cupcakes and a 9x9 inch cake. Double the recipe for a 9x13 or double layer round cake.
Reviews
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Created by KatherineL
This tomato-based salad is colorful, rich in lycopene and very tasty.
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