Spiced Vegan Buttercream Frosting
Vegan, gluten-free, grain-free, no bake/uncooked, nut-free
Yield
1 1/2 cups (375 mL)
Prep time
Relaxation time
20 minutes
Prepare dinner time
0 minutes
Complete time
If a frosting tasted like your favorite fall or winter day, it could be this one! Generously spiced with cinnamon, ginger, cloves, and nutmeg (also called Pumpkin Pie Spice), this vegan buttercream is the right pairing for my Pumpkin Gingerbread Loaf, or any of your go-to fall baked items. It may be made a pair days forward of time and saved within the fridge too; simply you should definitely let it sit at room temperature till it softens and stir till fluffy earlier than utilizing.
Substances
- 1/2 cup (125 mL) vegan butter, room temperature*
- 2 to three teaspoons pumpkin pie spice, to style**
- 1 teaspoon (5 mL) pure vanilla extract
- Small pinch tremendous sea salt or pink salt
- 2 cups (260 g) powdered icing sugar, extra if wanted
- 1/2 to 1 tablespoon (7.5 to fifteen mL) non-dairy milk, as wanted
Instructions
- To a big mixing bowl, add the vegan butter. With electrical mixers, beat the butter on low velocity till mild and fluffy, about 30 seconds.
- To the bowl with the butter, add the pumpkin pie spice (begin with 2 teaspoons), vanilla, and a small pinch of salt. Beat once more on low velocity till effectively mixed, about 15 to twenty seconds.
- Sift the icing sugar if it’s clumpy. Add it to the bowl together with 1/2 tablespoon non-dairy milk. Beat on low velocity till the frosting is clean and fluffy, about 30 to 45 seconds. You’ll be able to add a contact extra non-dairy milk if it’s nonetheless too thick, and beat once more briefly with the electrical mixers. Style, and beat in an extra teaspoon of pumpkin pie spice, if desired.
Tip:
* You should utilize any vegan butter you favor. Notice that completely different manufacturers can have completely different water and fats ratios so the result could also be barely completely different. It’s possible you’ll want to regulate the quantity of icing sugar or milk used.
** I usually use a full tablespoon (3 teaspoons) of pumpkin pie spice which is sort of sturdy, however I discover it pairs so pretty with my Pumpkin Gingerbread Loaf. It’s possible you’ll need to use a bit much less spice relying in your desire – add it slowly to style and you may’t go unsuitable! Retailer-bought pumpkin pie spice works nice, or for a selfmade model of pumpkin pie spice, see my Pumpkin Pie Spice.
Vitamin Info
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