Description
I tried something new and this is the end result. I used store-bought small 3cm diameter vegan cookies. Made the following frosting, and piped it with a star nozzle. Dipped a second cookie in melted vegan chocolate and let it set.
Ingredients
Units
Scale
- 115 g Earth Balance's Soft Vegan Spread
- 180 g icing sugar (also called powdered sugar)
- 2.5 ml Vanilla Extract
- 15-30 ml almond milk or any other Non-Dairy Milk of your choice
Instructions
- In a medium bowl, cream soft vegan butter with an electric hand mixer until white, fluffy, and smooth, I would say ± 30 seconds to one minute.
- Add the sugar, vanilla extract as well as 15 ml of milk.
- Start by beating the mixture on low speed with an electric hand mixer.
- Once icing sugar is partially mixed then increase speed to medium-high and scrape down the sides and continue to beat until it forms a smooth, spreadable frosting.
- Be cautious not the overbeat the mixture as it may curdle or even get gritty/grainy.
- If your frosting is too thick feel free to add more milk.
- Only add a few drops at a time until you have the consistency you need.
- If you inadvertently added too much milk and it becomes too thin, add, and beat in a small amount of extra icing sugar to counterbalance it.
- Scoop out in a small container and let it rest in the fridge before using.
- Spoon into a star nozzle piping bag and decorate as needed.
Notes
Prepared, tried, and tested Esme from The Recipe Hunter: Tried and Tested Recipes From Home Chefs and SA Tasty Recipes – Saffas Daily Recipes
Nutrition
- Serving Size: 1
- Calories: 23
- Sugar: 5
- Sodium: 3
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 0
- Protein: 0
- Cholesterol: 0
