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