This is a rich, caramely buttercream frosting, which pairs perfectly with a simple chocolate cake, or frost an apple cake for a sweet Autumn treat. This icing can also be made with standard ingredients such as milk and butter. It makes enough to frost one two-inch layer cake, or 24 cupcakes.
Ingredients
- 0.5 cups vegan margarine
- 1 cup brown sugar , not packed
- 0.25 cups soy milk
- 1 teaspoon vanilla extract
- 0.5 cups shortening
- 5 cups confectioners' sugar
Instructions
-
1
Stir the margarine and brown sugar together in a pan. Bring to a boil over medium-high heat, stirring constantly, and cook for 1 minute until dark brown. Remove from heat, and whisk in the soy milk and vanilla extract until smooth.
-
2
Beat the shortening together with 2 cups confectioners' sugar in a mixing bowl until well blended. Continue beating, and gradually add the brown sugar mixture, alternating with the remaining confectioners' sugar.
Nutrition Facts
Per serving
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