Vegan Vanilla Icing Recipe With Vegan Butter
This creamy and luscious Vegan Vanilla Icing is a perfect dairy-free complement to your Pebbles Pastries cakes. Made with smooth vegan butter and vegetable shortening, it whips up light and fluffy with just the right balance of sweetness and vanilla flavor. Easy to prepare and versatile, this icing spreads beautifully on cupcakes, layer cakes, or as a base for creative decorations—all while keeping your dessert completely plant-based and delicious.
What you'll need...
Ingredients:
- 145g (¾ cup) vegan butter, room temperature
- 50g (¼ cup) vegetable shortening
- 520g (4–5 cups) powdered sugar
- 1 teaspoon vanilla extract
- 2–4 tablespoons non-dairy milk or water
Instructions:
- In a mixing bowl (with a stand mixer or hand mixer), beat the vegan butter and vegetable shortening until creamy and smooth, about 1 minute.
- Add vanilla extract and beat for another 30 seconds.
- Gradually add the powdered sugar, about 1 cup at a time, scraping down the sides of the bowl as needed.
- Add 2 tablespoons of non-dairy milk or water and beat on high speed for 3–5 minutes until the icing is light and fluffy.
- Adjust consistency by adding more milk (to thin) or more powdered sugar (to thicken) until spreadable.
- Use immediately or store in an airtight container in the refrigerator for up to 2 weeks.
- Before using from the fridge, bring to room temperature and whip again, adding a little more powdered sugar or non-dairy milk if needed for smooth spreading.