Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!
Spiced Buttercream Frosting
Vegan, gluten-free, grain-free
Yield
2 cups
Prep time
Cook time
0 minutes
Total time
Buttery, sweet, fluffy, spicy…and vegan to boot! The perfect Fall-spiced frosting.
Ingredients
- 1/2 cup Earth Balance Butter Stick, softened
- 1 3/4 cup icing sugar (aka: confectioner’s sugar)
- 1 tsp pure vanilla extract
- 1 tbsp pumpkin pie spice (yes, a full tablespoon!)
- 1 tbsp almond milk (as needed to thin out to desired consistency)
Directions
- Whip the Earth Balance with a mixer until smooth.
- Now add half of the icing sugar and blend well, stopping to scrape the side of bowl as needed.
- Now add in the vanilla, pumpkin pie spice, and almond milk (if needed). Mix well.
- Add in the remaining icing sugar and blend for several minutes, stopping to scrape the sides of the bowl.
- Once the Gingerbread has fully cooled, spread on the icing using a wet spatula.
Would this frosting work for cake decorating? I would need to color and pipe on.
Thx!
Hi Lynette, I don’t think it would work as a piped frosting as it doesn’t contain shortening (I think shortening helps retain the shape when piped?), but if you try anything out I would love to hear how it goes!
Thank you! I went a different direction making your chocolate fudge cake & chocolate buttercream. It was delicious but if you have a piped recipe I’d love it for the future.
The Pinterest “Pin It” button doesn’t work for this recipe ? Could you please fix it?! Thanks ?
Hey Cassandra, Oh my apologies! We’re in the midst of switching my blog to a new theme in the coming weeks. Hopefully we’ll get one working soon!
Made cupcakes and used this frosting for them. It was so yummy