Frosting - Buttercream for piping - Wilton/Vegan Cupcakes

By mariannefeldman

Opt: as per Babycakes: add 1/2 cup powdered milk: Better Than Milk - Soy (Vegan)

SEE ADJUSTMENTS MADE: FLUFFY FROSTING - VEGAN

Ingredients

• 1/2 cup veg shortening
• 1/2 cup butter or margarine, softened but not melted
• 3 1/2 cups confect sugar - sift if nec (Wilton calls for 1 lb = 4 cups)
• 2 tablespoons VC calls for 1/4 cup plain soy milk or creamer (Wilton calls for 2 tbs milk or water)
• 1 1/2 teaspoons vanilla extract (Wilton calls for 1 tsp)
• OPT: blend in 1/2 cup soy milk powder
• For choc buttercream variation - Wilton
• 3 ounces melted unsweetened choc
• 1 tablespoon milk
• add unsweetened cocoa powder if desired

Preparation

Step 1

Cream shortening & butterr or margarine

Add sugar, blend on medium speed until well mixed

Add vanilla & milk, water or creamer. Beat til fluffy-about 5 - 7 mins

Can be refrigerated in airtight container for up to 2 weeks.
Re-whip before using

Yield: 3 cups stiff icing
To thin icing add 2 tsps liquid per cup of stiff icing

For choc buttercream: Add melted choc with vanilla & liquid, adding additional 1 tbs liquid as necessary
Add unsweetened cocoa powder if desired