I took baking classes almost 25 years ago, and one of the things we learned how to make was this frosting. I learned how to make the lightest, fluffiest, and almost fantastically marshmallow-tasting frosting. Then AGS hits me square in the face... YEP, no more BUTTER, no more CREAM, no more anything that tastes good.  Until now.. This frosting is the best I have tested out yet.  Give it a try and please, by all means, come back and tell me how it worked out for you.

RECIPE

Prep Time  5 minutes

Total Time 5 minutes

Ingredients 

• 1 stick vegan butter (1 stick = 1/2 cup // our current preferred brand is Miyokos)

• ½ tsp vanilla extract

• 2 ½ - 3 cups sifted organic powdered sugar (ensure vegan-friendly as needed)

• 3-4 Tbsp full-fat coconut milk or other dairy-free milk (I prefer coconut)

• For Chocolate Frosting (add 2 Tablespoons dark Chocolate, Cocoa)

Preparation

1. Add softened vegan butter to a large mixing bowl and use an electric hand mixer to cream butter until light and fluffy - about 1 minute. Then add vanilla and mix once more to combine.

2. Add sifted powdered sugar in 1/2 cup measurements and continue mixing until well
   combined and fluffy, scraping down sides as needed.

3. If too thick, add 1 Tbsp of dairy-free milk at a time of dairy-free milk until the desired consistency is achieved (optional).

4. Use immediately or store frosting in the refrigerator for up to 1 week or in the freezer up to 1 month.

Tips

This frosting goes perfectly on anything you would normally use frosting on. I highly recommend them for filling in donuts, etc (just make sure they are Cool or cold before filling).

Servings.   - 14 (2-Tbsp servings)

Course.     -  Dessert

Cuisine.    -  Gluten-Free, Vegan

Freezer Friendly   -  1 month

How long does it keep?   -  1 Week

Just an FYI, with every recipe, I provide links to Amazon.com or Walmart.com where you can purchase the product. These are products I use myself.