Vegan Cream Cheese Buttercream Icing
Looking to make vegan cream cheese icing? This dairy free recipe for cream cheese buttercream is super light and fluffy - perfect for piping on cupcakes!
From the book
We love things sweet at Ms. Cupcake, so the entire shop is generally coated in a thin layer of icing sugar from all the buttercream frosting we make. You may not like things as sweet as we do, so use this as a template for your own experiments. Makes 1 quantity.
|25g / 1 tbsp + 1 tsp||dairy-free margarine|
|75g / 5 tbsp||vegetable fat (shortening)|
|125g / ⅓ cup + 2 tbsp||soya cream cheese|
|1 tbsp||vanilla extract|
|About 30-40ml / 2 tbsp-2 tbsp + 2 tsp||soya or rice milk|
|750g / 7½ cups||icing sugar|
You will need an electric or a hand-held mixer.
Using an electric or a hand-held mixer, whip together the margarine, vegetable fat, cream cheese and vanilla until creamy (about 30 seconds). Add half of the icing sugar and 30ml (2tbsp) milk and continue mixing, slowly at first and then bringing up to speed, until combined. Add the rest of the icing sugar and mix for about a minute until you have a smooth consistency. If the icing is too firm, then mix in a bit more milk. If it is too soft, add a bit more icing sugar.