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Vegan Coffee-Buttercream Frosting

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“Can you say "decadent"? Funny thing is, this is comparatively low-fat and you'll never know it, when it's spread on your favorite baked goodies! *grin* web-sourced from eHow, but edited by me.”
READY IN:
15mins
SERVES:
18-24
YIELD:
18 cupcakes
UNITS:
US

Ingredients Nutrition

  • 13 cup margarine (I use Earth Balance Buttery Original, but use whatever animal-free brand you like)
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 13-12 cup strong coffee, cold (see note)

Directions

  1. For the coffee: I just use a bit of instant and brew it about double or triple strength.
  2. For best results, pre-measure the ingredients. You can pour the vanilla in with the coffee.
  3. Place the vegan butter sub in a med-large mixing bowl; set hand mixer on low speed and beat till 'fluffy' (whippy is more like the right word here).
  4. Gradually add the powdered sugar, stopping the mixer to scrape down the sides of the bowl as needed. You can also begin to add dribbles of coffee as needed to moisten.
  5. Continue until it has reached your desired consistency; should be light and fluffy. Frost your cupcakes/cake/biscuits and enjoy!

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