Best Simple Vegan Icing Recipes

Vegan Royal Icing image

Provided by Iosune

Categories How to

Time 10m

Number Of Ingredients 4

2 tbsp aquafaba (30 ml), the liquid from a can of chickpeas
1 tsp vanilla extract
4 cups powdered sugar (480 g)
Gel food coloring (optional), you can use 1-2 tbsp or unsweetened plant milk of your choice instead (I used soy milk)

Steps:

Drain the liquid from a can of chickpeas into a large bowl and set the chickpeas aside to make any recipe that calls for chickpeas. You're going to need only 2 tbsp or 30 ml.
Add the aquafaba to an electric mixer bowl and beat on high speed until the mixture is fluffy and stiff peaks form (about 3-5 minutes). You could also use a regular large bowl and a hand mixer.
Incorporate all the remaining ingredients and blend again until smooth and well combined. If you're not going to use gel food coloring, your vegan royal icing will probably be too thick, so add 1- 2 tbsp of unsweetened plant milk of your choice until you get the desired consistency. If you use gel food coloring and your vegan royal icing is also too thick, add a little bit of milk until you get the proper consistency, but keep in mind that the icing has to be thick to solidify when you decorate the cookies. If your icing is too thin, add a little more powdered sugar.
Use immediately to decorate cookies like vegan sugar cookies.
Keep the leftovers in an airtight container at room temperature for 3 days or in the fridge for up to 1 week. It will dry, so blend again before using.

Nutrition Facts : ServingSize 1 tbsp, Calories 47 calories, Sugar 11.8 g, Carbohydrate 12 g

Vegan Buttercream Frosting image

Provided by Allison Rykiel

Time 10m

Yield 32

Number Of Ingredients 5

½ cup shortening
½ cup vegan butter (such as Earth Balance®)
3 ½ cups powdered sugar, sifted if needed
¼ cup hemp milk
2 teaspoons vanilla extract

Steps:

Beat shortening and vegan butter together with an electric mixer until well combined and fluffy. Add powdered sugar and beat for about 3 minutes more.
Add hemp milk and vanilla extract; continue beating until fluffy, 5 to 7 minutes.

Nutrition Facts : Calories 108.9 calories, Carbohydrate 13.9 g, Fat 6 g, SaturatedFat 1.6 g, Sodium 29 mg, Sugar 13.5 g

Vegan Coffee-Buttercream Frosting image

Provided by White Rose Child

Categories Dessert

Time 15m

Yield 18 cupcakes, 18-24 serving(s)

Number Of Ingredients 4

1/3 cup margarine (I use Earth Balance Buttery Original, but use whatever animal-free brand you like)
4 cups powdered sugar
1 teaspoon vanilla extract
1/3-1/2 cup strong coffee, cold (see note)

Steps:

For the coffee: I just use a bit of instant and brew it about double or triple strength.
For best results, pre-measure the ingredients. You can pour the vanilla in with the coffee.
Place the vegan butter sub in a med-large mixing bowl; set hand mixer on low speed and beat till 'fluffy' (whippy is more like the right word here).
Gradually add the powdered sugar, stopping the mixer to scrape down the sides of the bowl as needed. You can also begin to add dribbles of coffee as needed to moisten.
Continue until it has reached your desired consistency; should be light and fluffy. Frost your cupcakes/cake/biscuits and enjoy!