Guest guest Posted November 11, 2009 Report Share Posted November 11, 2009 VegNews Magazine Nov 11, 2009 2:28 PM ebbrewpunx Vegan Buttercream: VegNews Recipe Club Our BlogsCafé VegNewsPress PassThis Just In Our WebsiteVegNews.com Find Us OnFacebookMySpaceTwitter Vegan Buttercream As far as we're concerned, the holidays are essentially two months of non-stop baking. For all the cookies, cakes, and whoopie pies that come tumbling out of your oven this season, a top-notch topping is definitely in order. This rich, decadent buttercream, courtesy of our Dairy-Free Desserts maven Beverly Lynn Bennett, is literally the icing on the cake for holiday baking. Not sure which sweets to whip up? We might just have a suggestion or two in our fancy new Holiday Cookie Collection! Frosts two 8-inch layer cakes What You Need:2/3 cup non-hydrogenated margarine4 cups powdered sugar1/4 cup almond milk2 teaspoons vanilla What You Do:In a large bowl, beat margarine with an electric mixer for 30 seconds. With beaters moving, slowly add powdered sugar, almond milk, and vanilla and beat for 2 to 3 minutes until light and fluffy. Scrape down the sides of the bowl and beat an additional 30 seconds. More Food News!What's Cooking on VegNews.com: Apple CobblerCafé VegNews: Double Cheese Quesadillas This Week's Must-Have: Hickory-Smoked Cheesy DipThis Just In: Another Dinner is PossiblePress Pass: Jonathan Safran Foer in SFFeaturette: Thanksgiving Tips and TricksVegNews TV: Pantry 911!BONUS: The Holiday Cookie Collection, on sale now! / div If you no longer wish to receive these emails, please reply to this message with "Un" in the subject line or simply click on the following link: Un VegNews MagazineSan Francisco, California You're just jealous because the voices only talk to me! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 12, 2009 Report Share Posted November 12, 2009 Thanks Fraggle. I often have trouble with icings/frostings. Sometimes you can beat them for ages and they don't thicken at all and you end up adding more and more icing (powdered) sugar. I'll give this one a go - maybe make a chocolate one as well. Jo Quote Link to comment Share on other sites More sharing options...
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