Vegan Butter Cream Frosting
(adapted from Lisa Bryan)
Ingredients
- 8 cups organic Bocha Sweet powdered sugar or powdered coconut sugar, powdered sucanat, or regular powdered sugar which is NOT diabetic-friendly or keto. Etc If you have less of a sweet tooth, you can cut the sugar by 2 cups or more, and then use less almond milk and ¼ cup less shortening
- 1 cup raw cacao powder
- 1 cup organic palm shortening or vegan butter or a combination of both. Pick a tasty one that you love. There are some delicious ones made out of coconut and palm oil. Personally, I avoid soy, but you’re choice. 😀
- 1/2-3/4 cup almond milk cashew milk or coconut milk
- 2 tsp vanilla extract
Instructions
- Add all ingredients to a stand mixer and blend on low for 30 seconds. I highly recommend the beater blade if you have a KitchenAid stand mixer. It scrapes the sides and beats at the same time, which is awesome.
- Once the ingredients have started to combine, slowly increase the speed to high and blend for one minute.
- To thin the consistency (if needed) add more milk, or to thicken add more BochaSweet powdered sugar.
- Buen Provecho!