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The Best Buttercream Frosting

What you need: 

16 tablespoons vegan margarine (2 sticks at room temperature)
1 cup vegetable shortening
2 teaspoons vanilla extract
4 tablespoons soy milk
2 lbs powdered sugar
2 tablespoons light corn syrup
a few drops food coloring (optional)

What you do: 

1. Cream together the margarine and shortening.
2. Add vanilla and soy milk to the mixture. Combine.
3. Add in sifted powered sugar (make sure their are no lumps) 1/2 cup at a time.
4. Mix in corn syrup and food color(optional).
- If you live in a humid climate, use 1/2 tablespoons less soy milk. If you live in dry climate, add about 1/2 tablespoons more.
- Corn syrup is not essential but keeps the frosting from cracking and adds a nice sheen to the cake.
- For a whiter frosting, use clear vanilla.
- Using a hand mixer or kitchen aid makes it much easier to get the frosting smooth.
- Add 1 ts. of any other flavorings you like ( I love using orange extract to make an orange cream frosting or artificial butter extract to get a really buttery icing).

Preparation Time: 
10 minutes
Cooking Time: 
Recipe Category: 


I've found my new go-to recipe!  The recipe makes like ten gallons of frosting, haha.  I used a little less than the 2 lbs sugar called for and it was still good.  The frosting is stiff enough to use for use in pastry bags, but if it's left at room temp and whipped a little bit, you can also soften it enough for just icing a cake or piping on top of cupcakes.  For this particular time, I used it as a base to go under vanilla fondant, and it worked just perfectly.


cute picture!


Since for some reason I cannot post recipes I will say this is almost the exact same buttercream recipe that I use all the time. Equal parts veg marg and shortening... I  do not add corn syrup though and add between 1/4 and 1/2 cup soy milk depending on the humidity of the day.  And mix a lot! At least 10 makes it really nice and fluffy. 

You cake is so cute. I love it. : )

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