Please reload

Frosting

October 5, 2017

 

 

Buttercream 

1/2 cup shortening 

1/2 cup earth balance butter (room temperature) 

1/2 tsp vanilla 

1/4 tsp salt 

4 cups powdered sugar 

1–3 Tbsp nondairy milk 

 

Cream together the shortening and the butter.

The longer you cream them, the whiter your frosting will be.

If you want your buttercream to be super white, buy a clear vanilla extract so the vanilla doesn't make it dingy. 

Add the vanilla and salt. 

Gradually begin adding the powdered sugar. 

As needed, add the milk 1/2 Tbsp at a time. 

Depending on the desired thickness, you may need less or more milk. 

 

 

 

 

Chocolate Buttercream 

1 cup earth balance

2 2/3 cup powdered sugar 

2/3 cup cocoa powder 

1-3 Tbsp non-dairy milk

 

Beat the butter on high until it's whipped. 

Gradually add the powdered sugar and beat until combined. 

Add 1 Tbsp milk. 

Add the cocoa powder and beat until combined. 

Add more milk to thin to your desired consistency. 

 

For chocolate peppermint buttercream, add one tsp of peppermint extract. 

 

 

 

 

Chocolate Ganache 

2 cups enjoy chocolate chips 

2 cups coconut cream 

 

Place the coconut cream in a saucepan and bring to a simmer. 

While the coconut cream is simmering, put the chocolate chips in a heatproof bowl. 

Pour the simmering coconut cream over the chocolate chips, submerging the chocolate. 

Let sit for at least a minute, and then whisk until smooth. 

Set aside and allow ganache to cool completely before using. 

 

 

 

 

Chocolate Pan Frosting 

1/2 cup earth balance 

pinch of salt 

4 heaping Tbsp cocoa powder 

1/3 cup coconut cream 

3 1/2 cups sifted powdered sugar

1 tsp vanilla

 

Heat the butter in a medium-size pan over low heat. 

Allow it to melt and add the salt, cocoa, and milk. 

Bring the mixture to a boil, stirring. 

Remove the pan from the heat. 

Stir in the powdered sugar and vanilla until the frosting is smooth. 

While the frosting is still warm, frost your cake. If you wait until the frosting sets, you won't be able to manipulate it. 

 

 

 

 

Coca-Cola Frosting

1/2 cup earth balance, lightly salted 

3 heaping Tbsp cocoa powder

6 Tbsp Coca-Cola

3 cups powdered sugar, sifted 

1 tsp vanilla

 

In a small saucepan over medium heat, combine the butter, cocoa, and Coca-Cola. 

When the butter has melted and the mixture is just boiling, remove from the heat. 

Pour the mixture over the powdered sugar and mix until smooth. 

Add the vanilla and more powdered sugar to get the frosting to the consistency you'd like. 

The frosting should be spreadable, but easy to pour onto the cake. 

Frost the cake and let it cool for 20 minutes before slicing and serving. 

 

 

 

 

Cream Cheese Frosting 

1 8-oz. container toffuti* vegan cream cheese, room temperature

1/2 cup earth balance, room temperature

1 tsp vanilla

3 cups powdered sugar

 

Cream together the cream cheese and butter until smooth. 

Add the vanilla. 

Gradually beat in the powdered sugar. 

 

*Toffuti is my preferred vegan cream cheese; however, you could use the Daiya brand if you'd like. I find it has an odd aftertaste. 

 

 

 

 

Peanut Butter Frosting

1/2 cup earth balance butter, room temp

1/2 cup creamy peanut butter

1 tsp vanilla 

pinch of salt

2 1/2 cups powdered sugar

1/4 cup almond milk (or coconut cream for a richer taste)

 

In the bowl of your stand mixer, beat the butter and peanut butter until smooth. 

Add the vanilla and salt. 

Alternate between the powdered sugar and milk, adding each gradually. 

Beat until nice and fluffy. 

 

 

 

 

Salted Chocolate Frosting

1/2 cup earth balance, room temp

2 cups powdered sugar

1/4 cup cocoa powder

1/2 tsp vanilla

2 Tbsp coconut cream  

1/4 tsp salt

 

In the bowl of your stand mixer, beat the earth balance until smooth.

Add the powdered sugar and cocoa powder, beating until no lumps remain.

Beat in the vanilla, coconut cream, and salt.

 

 

 

 

Spiced Latte Frosting 

1 1/4 cups powdered sugar 

1 tsp pumpkin pie spice 

1 tsp cinnamon

2 Tbsp coffee

 

Whisk together powdered sugar, pumpkin pie spice, and cinnamon. 

Add the coffee. 

 

This frosting is thick. If you want to thin it out, add more coffee (or water if you don't want extra caffeine). I thought it was the perfect consistency for doughnut frosting.

 


 

Please reload

© 2023 by Type & Cakes. Proudly created with Wix.com