Vegan fluffy buttercream frosting from Vegan Cupcakes Take Over the World: Over 50 Dairy-Free Recipes for Cupcakes That Rule by Isa Chandra Moskowitz and Terry Hope Romero

  • store-cupboard ingredients
  • soy milk

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • christineakiyoshi on January 01, 2025

    Perfect! This was delicious. If you want a white frosting, be sure to use clear vanilla.

  • Hannaha100 on May 02, 2020

    I made this and added a couple of drops of almond extract which I think helped disguise the taste of shortening which I hate. Tasted good and looked pretty but as written too soft for piping - it doesn't hold it's shape with our usual margarine. Add more icing sugar next time (see Mellissa Morgan)

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