Vegan “Buttercream” Frosting Take Two

Yes, I did have to make frosting to make those “low sugar” muffins taste right. I give. But what are New Year’s resolutions if not there to be broken? I’m still working off some vanilla coconut milk so I used that to create a tasty, creamy, pretty-looking vegan buttercream white frosting.

Did it fix the low sugar banana molasses muffins? You bet it did. Lovely plate above courtesy of my neighbor who gave me some delicious burek on it!

Vegan Buttercream Frosting with Coconut Milk

Ingredients:

1 stick Earth Balance (slightly softened)
2 cups of confectioner’s or powdered sugar
2 tablespoons of coconut milk

Beat together until a beautiful, smooth consistency. I loved this recipe from Wilton because it suggests things like “leaving the bowl covered with a damp cloth until ready to use.” It is excessively elaborate but making icing is so scary easy, maybe we need some complications?

http://www.wilton.com/recipe/Buttercream-Icing

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About bakingnotwriting

I'm a writer who is always baking! Or a baker who is always writing...No. Other way around.
This entry was posted in Cake, Dessert, Frosting, Lactose-free, Vegan and tagged , , . Bookmark the permalink.

6 Responses to Vegan “Buttercream” Frosting Take Two

  1. Nada says:

    Those are adorable …and very tasty looking. I love how temptingly (is that a word?) fluffy the icing is.

  2. ruth says:

    cute! you won’t catch me making banana muffins… maybe i’ll just make the frosting. : )

  3. Pingback: Don’t Overthink the Pumpkin Cupcakes | bakingnotwriting

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