For our wedding last March, I played around with different frosting/icing recipes. This recipe is fantastic tasting- not heavy, but decadent and very tasty! It is also easy to pipe. This is also a crusting buttercream. So, so good!
As an example of the smooth piping and staying qualities, check out the cookie cake below.
For the measurements, I added a range on the two ingredients you might need to tinker with. Start with the lower measurements and add as needed. Another tip: be sire the butter is not melting. This will affect the final texture.
- 1/2 c. vegan butter (I used Earth Balance Vegan, Soy-free spread)
- 4 1/2- 5 1/2 c. powdered sugar
- 1 tsp. vanilla extract
- 1/2 tsp. salt
- 4 1/2-5 TBS coconut milk
Mix together the butter and 2 cups of powdered sugar until creamed. Add the salt, vanilla, milk, and remaining 2 1/2 c. sugar. Mix well. If the consistency is not firm enough, add another cup of sugar and coconut milk in 1/2 TBS increments, mixing well after each adjustment.
Ice the dessert when it is completely cooled. Store leftover frosting in the refrigerator. This recipe makes about 2 cups. Happy baking!