Tuesday, July 16, 2024
HomePlant Based FoodSpiced Vegan "Buttercream" Frosting – Oh She Glows

Spiced Vegan “Buttercream” Frosting – Oh She Glows


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

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 referred to as Pumpkin Pie Spice), this vegan buttercream is the proper 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’ll want to let it sit at room temperature till it softens and stir till fluffy earlier than utilizing.

Components

  • 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

  1. To a big mixing bowl, add the vegan butter. With electrical mixers, beat the butter on low pace till mild and fluffy, about 30 seconds.
  2. 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 pace till properly mixed, about 15 to twenty seconds.
  3. Sift the icing sugar if it’s clumpy. Add it to the bowl together with 1/2 tablespoon non-dairy milk. Beat on low pace till the frosting is easy and fluffy, about 30 to 45 seconds. You may 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 a further teaspoon of pumpkin pie spice, if desired.

Tip:

* You need to use any vegan butter you favor. Observe that completely different manufacturers can have completely different water and fats ratios so the end result could also be barely completely different. Chances are 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 kind of robust, however I discover it pairs so pretty with my Pumpkin Gingerbread Loaf. Chances are you’ll need to use a bit much less spice relying in your choice – add it slowly to style and you may’t go flawed! Retailer-bought pumpkin pie spice works nice, or for a do-it-yourself model of pumpkin pie spice, see my Pumpkin Pie Spice.

Diet Info

(click on to develop)

In the event you’ve made this recipe I would like to see it.
Tag @ohsheglows on Instagram and hashtag #ohsheglows in order that we are able to all have a look!



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