This thick buttercream frosting spreads and pipes wonderfully on cooled cakes and cupcakes. Try it with our Birthday Cake (page 170) and Chocolate Cupcakes (page 166). If you’d like a thinner frosting, simply add additional soy milk (½ teaspoon at a time). For a thicker frosting, add additional powdered sugar. You can also pop this frosting in the fridge and it will firm up to a thicker consistency that’s ideal for piping.
Yield: frosting for 12 cupcakes (about 2½ cups)
Prep time: 10 minutes | Total time: 10 minutes
You’ll need: an electric hand mixer
⅓ cup cocoa powder
2 cups powdered sugar
¼ cup vegan butter, chilled
¼ cup vegetable shortening (such as Crisco)
2 teaspoons vanilla extract
2½ tablespoons unsweetened, plain soy milk, divided
In a large bowl, sift together the cocoa powder and powdered sugar. Add the butter, shortening, vanilla extract, and 1½ tablespoons of the soy milk. Whip together using an electric hand mixer. Slowly whip in the remaining 1 tablespoon of soy milk as needed, ½ tablespoon at a time, until the mixture has the consistency of thick frosting. Continue whipping until the frosting is fluffy and no lumps remain.
Friendly Suggestion: You’re welcome to use ½ cup of vegan butter, rather than ¼ cup of butter and ¼ cup of shortening.
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