This buttercream frosting is sweet, fluffy, and flavorful--perfect for finishing off nearly any cake. The addition of a little salt and vinegar helps to enhance the flavor and cut the sweetness just a smidge.
Ingredients
1 cup Earth Balance buttery spread
1 cup vegetable shortening
3 cups confectioner’s sugar (see Notes)
¼ teaspoon kosher salt
½ teaspoon white vinegar
1 teaspoon vanilla extract
Instructions
Place the Earth Balance and shortening in a large medium-sized mixing bowl. Use a hand mixer to to lightly beat them together for a few seconds.
Begin adding the confectioner's sugar a little at a time, mixing to incorporate well after each addition.
After adding roughly half of the sugar, mix in the salt, vinegar, and vanilla extract.
Beat in the remaining sugar, still adding a little at at time. Continue to whip the frosting for a few moments more until light and fluffy.
Keep refrigerated until ready to use.
Notes
The measurements for the confectioner's sugar are unsifted; simply scoop and level each cup with a finger.
Soy-Free Option: Use soy-free Earth Balance and palm shortening.
Recipe by Leaves of Kale at http://www.leavesofkale.com/2014/10/pumpkin-spice-cake-with-vanilla-buttercream-vegan-gluten-free/