American ButterCream

  • 1 cup shortening (I prefer palm)
  • ½ cup vegan margarine
  • 4 cups powdered sugar, sifted
  • ¼ cup soy milk
  • 2 tablespoons vanilla extract

1 Combine the shortening and margarine in the bowl of a standing mixer and mix on high until all lumps are out and the consistency is light and fluffy.
2 While the mixer is on low, slowly add the powdered sugar then the vanilla, and then the soymilk at the end.
3 Scrape down the sides of the bowl and put the mixer on high for about 10 minutes, the longer the better—your goal is to mix out any of the graininess from the powdered sugar.

1 Substitute ½ cup of extra-brute (no sugar added) cocoa powder for ½ cup powdered sugar. If the consistency gets too thick, add an extra touch of soy milk.

NOTE: This frosting can be colored and flavored with many different components. Each cupcake recipe calls for something different to be done to the butter cream to kind of break up that sugar high that you usually achieve with this type of frosting.

YIELD: 6 cups, or enough for about 12 cupcakes
KEEPS: About a week at room temperature, but does not store well in
the fridge

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