This nice icing keeps its shape. It's great for piping on cut-out cookies, yet stiff enough for making flowers. It may be too sugary to mound up on cupcakes, unless of course you have a strong sweet tooth! I like using pure bourbon vanilla extract in this.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Beat the shortening and confectioners' sugar together until the shortening has been incorporated, and the mixture is clumpy. Pour in the soy milk and vanilla extract; beat until smooth.

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Nutrition Facts

241.8 calories; 0.2 g protein; 42 g carbohydrates; 0 mg cholesterol; 3.7 mg sodium. Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/23/2012
I doubled this recipe, used 6.5 cups of powdered sugar, subbed almond milk for the soy & added 1/2 tsp imitation butter flavoring- REALLY GOOD! Used it on cupcakes for my kids birthday & no one knew it was vegan. I'll definitely use it again! Read More
(17)

Most helpful critical review

Rating: 1 stars
02/18/2009
It was too thick too sugary and wasn't very creamy. I choose this recipe because I am lactose intolerant but after tasting this I think I'll take the chance with regular icing. Read More
(17)
12 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 4
Rating: 4 stars
01/23/2012
I doubled this recipe, used 6.5 cups of powdered sugar, subbed almond milk for the soy & added 1/2 tsp imitation butter flavoring- REALLY GOOD! Used it on cupcakes for my kids birthday & no one knew it was vegan. I'll definitely use it again! Read More
(17)
Rating: 1 stars
02/18/2009
It was too thick too sugary and wasn't very creamy. I choose this recipe because I am lactose intolerant but after tasting this I think I'll take the chance with regular icing. Read More
(17)
Rating: 4 stars
01/23/2012
I doubled this recipe, used 6.5 cups of powdered sugar, subbed almond milk for the soy & added 1/2 tsp imitation butter flavoring- REALLY GOOD! Used it on cupcakes for my kids birthday & no one knew it was vegan. I'll definitely use it again! Read More
(17)
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Rating: 1 stars
12/21/2009
Just bad. I ended up throwing a majority of it away then adding flour and soy milk to it. Really the confectioners sugar is too too much it only needs about 1/4 of what the recipe calls for. Read More
(11)
Rating: 1 stars
06/21/2011
oh my god! so gross i refuse to rate it! Read More
(6)
Rating: 2 stars
06/13/2012
Easy to mix but not too tasty! Both of my children would not eat this even on top of a chocolate cupcake. The consistency was too whipped-I couldn't top my cupcakes it kept running-I even added more sugar and tried to tweak it but to no avail. I globbed it on the cupcake but still did not like it! I will keep looking... Read More
(1)
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Rating: 3 stars
02/15/2012
When I changed 12 to 4 servings it was good and easy to decorate with and on the thicker side of creamy which was helpful when decorating but it was sugary. Then when I did the full 12 servings like the original recipe called for the frosting was gooey and kept separating no matter how much more sugar I put in it. I thought that was weird. But I loved it the first time i did it. Read More
(1)
Rating: 5 stars
03/03/2016
It was a great recipe I only regret not having the exact ingredients to try the taste of what it called for. I did replace a couple of things though. I put two percent milk and do understand what vegan means of no milk what so ever but it worked. Next time i will have the type of milk it calls for. Read More
Rating: 4 stars
06/20/2017
It came out more like a glaze than a frosting but it still tasted and looked pretty decent. Read More
Rating: 4 stars
06/19/2012
It whipped up beautifully in the proportions listed here with absolutely no trouble at all. I used it on the "Vegan Chocolate Cake" recipe found on allrecipes and it was a HIT-both times I made it. My vegan co-workers raved and raved about it. Read More