This icing is richer than Royal Icing, and it is also not bright white because it’s made with margarine. It does harden somewhat, but not into a true glaze.
Yield: 21/2 cups
Active time: 5 minutes
Start to finish: 5 minutes
1/2 cup (8 tablespoons) soy margarine, softened
4 cups (1 pound) confectioners’ sugar
3 tablespoons plain soy milk or almond milk
1/2 teaspoon pure vanilla extract
Food coloring (optional)
1. Combine margarine, sugar, milk, and vanilla in a large mixing bowl. Beat at low speed with an electric mixer to blend. Increase the speed to high, and beat for 2 minutes, or until light and fluffy.
2. If tinting icing, transfer it to small cups and add food coloring, a few drops at a time, until desired consistency is reached. Stir well before adding additional coloring.
Note: The icing can be kept refrigerated in an airtight container for up to 5 days. Bring it to room temperature before using.
Variation:
Substitute almond extract, lemon oil, or orange oil for the vanilla.
Buttercream is a wonderful icing to use to make rosettes or other complex decorations with a pastry bag; add additional confectioners’ sugar in 1-tablespoon increments if not stiff enough.