“I vegan-ized a hybrid combination of Wilton butter cream frosting recipes to use on my vegan cupcakes in the bakery. This recipe makes about 6 cups of frosting, which I use very quickly baking in bulk, but feel free to half this for a standard-size batch of cupcakes.”
6 Cups

Ingredients Nutrition

  • 2 cups shortening
  • 1 12 teaspoons vanilla (Clear vanilla is a must so your colors come out clean and the white frosting stays white)
  • 12 teaspoon butter flavoring
  • 8 cups powdered sugar, sifted
  • 2 -4 tablespoons rice milk
  • 1 -2 tablespoon light corn syrup


  1. Cream shortening, vanilla and butter flavoring.
  2. Add powdered sugar, one cup at a time until it's all mixed inches.
  3. Add milk and beat at medium speed until light and fluffy.
  4. Beat in corn syrup, if using, until the desired consistency is reached.
  5. Divide and tint your frosting with paste coloring, as desired.
  6. Can be stored air-tight, in the fridge, for up to a month. Allow to come to room temperature and whip with mixer before using.

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