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Recipes

Best ever vegan cupcakes with peanut butter filling and chocolate frosting.

Basic Vegan Frosting

Yield: Enough for approximately 16 cupcakes

Allergens

Ingredients

  • 4 oz Tofutti
  • 3 oz vegan butter, softened
  • 1.50 oz shortening (crisco or spectrum both work well here)
  • 11.50 oz powdered sugar, sifted
  • 2 tsp vanilla extract
  • ¼ tsp salt
  • QS desired flavoring

Instructions

  1. In stand mixer fitted with paddle attachment, beat Tofutti, vegan butter, and shortening until thoroughly combined.  Scrape sides of bowl often to help incorporate all ingredients.
  2. Add sifted powdered sugar and beat on low speed to begin.  Once loosely incorporated, adjust speed to medium and beat until frosting consistency is reached.
  3. Add vanilla extract, salt, and any other desired flavoring here*.  Beat just until combined.

*If adding flavoring, add in small increments so as to not overpower the frosting too quickly.  Taste test after each addition. For oils and extracts, I usually start with ½-teaspoon and increase in quantity from there.  For powders such as cocoa, I’ll start with 2-tablespoons and increase until I reach the flavor I am looking for.  For thicker add-ins such as jam or PB, I start with 3-tablespoons and increase as I see fit.  Flavoring suggestions below.

Flavor Ideas:

  • Almond Extract
  • Vanilla Bean Paste
  • Instant Espresso Powder
  • Unsweetened Cocoa Powder
  • Lemon Extract or food-grade essential oil
  • Grapefruit, lavender, or cake batter essential oils
  • Raspberry Jam
  • Strawberry Jam
  • Peanut Butter