This is an easy frosting recipe I have tweaked to my liking after a few tries. It is very tasty and is pretty easy to make.

Recipe Summary

prep:
5 mins
total:
5 mins
Servings:
16
Yield:
2 cups frosting
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Beat confectioners' sugar and margarine together using an electric mixer on low speed. Add 1/4 teaspoon water to increase creaminess if needed. Add vanilla extract. Increase speed to high and continue to mix until frosting is stiff. Refrigerate until ready to use.

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Nutrition Facts

99 calories; carbohydrates 15.6g; fat 4.1g; sodium 41.4mg. Full Nutrition
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Reviews (10)

Most helpful positive review

Rating: 4 stars
04/02/2020
I LOVED THIS RECIPE! Unfortunately, instead of adding 1/4 teaspoon of water I added 3 tablespoons because the powdered sugar was taking over the recipe, it was too much for the quantity of water, so I recommend adding 3 tablespoons of water instead of 1/4 teaspoon, after I was done the frosting was HEAVEN on my cake! Would make again but with my modifications Read More
(5)
11 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/01/2020
I LOVED THIS RECIPE! Unfortunately, instead of adding 1/4 teaspoon of water I added 3 tablespoons because the powdered sugar was taking over the recipe, it was too much for the quantity of water, so I recommend adding 3 tablespoons of water instead of 1/4 teaspoon, after I was done the frosting was HEAVEN on my cake! Would make again but with my modifications Read More
(5)
Rating: 5 stars
02/24/2020
I totally changed this recipe, but this was a super helpful base. I didn't have dairy free margarine so I used coconut oil. 6 tbs wasn't nearly enough so I ended up adding quite a bit of liquid (used oat milk instead of water). Instead of vanilla I used dehydrated raspberry powder (added with the powdered sugar) and raspberry extract. Whipped it for 5 minutes in my kitchen-aid. It is AMAZING. Thank you for this recipe! Piped it onto cupcakes. Read More
(1)
Rating: 5 stars
03/30/2020
Instead of water, I used almond milk... I also use a vegan butter and only followed the measurements about 90% of the way and WOW! did this ever make the BEST frosting I've ever had! Sending along to my British mate to make for his vegan daughter. Slam dunk, will definitely make again. Read More
(1)
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Rating: 5 stars
05/08/2019
It worked well and tasted amazing without changing anything!I recommend this a lot Read More
Rating: 5 stars
04/21/2019
I used coconut based butter. It was a little runny with no water used had to add 1/2 more sugar... but it was great then. Better than my old actual butter cream. Read More
Rating: 5 stars
04/18/2019
I made mine with a virgin coconut oil spread. To make it again I would skip the water because it was a tiny bit too soft for piping well. It was easy though and tastes quite good! Read More
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Rating: 5 stars
02/17/2020
This turned out delicious! I had to use quite a bit more than 1/4 teaspoon of water to get it at the consistency I wanted it, but it turned out absolutely delicious. Thank you! Read More
Rating: 5 stars
12/22/2019
Excellent and easy. Read More
Rating: 5 stars
01/27/2019
This recipe came out really nicely. I used Earth Balance Original margarine and found that there was an aftertaste to the frosting even after I d added the banana extract which was pretty powerful. So I took a chance and added another 3 tablespoons of vegetable shortening to the recipe on top of the margarine and that completely got rid of the aftertaste. It also made the frosting have a stiff consistency while still being light and creamy. Definitely something I d recommend doing if you try this one. Read More