Ingredients
Scale
- 1 cup soy free vegan butter, OR homemade butter
- 1 TB vanilla
- 1/4 tsp salt
- 4 1/2 cups organic corn free confectioners sugar, OR sugar free confectioners sugar (not corn free) here
- Plant based food dye, if desired here
- 1 piping bag and tip, OR ziploc bag with a small slit cut out of the corner of the bag.
- (Top 8 free + corn free) Rainbow sprinkles here, if desired
Instructions
- In a large mixing bowl, mix the first three ingredients together. Using a powered hand mixer is definitely the way to go. Mix till light and fluffy.
- Add in 1 cup of powdered sugar at a time till you reach a nice creamy mixture. Sift the sugar for the ultimate creamy texture.
- Chill frosting in fridge for 20 mins before using it on cakes, cookies, or muffins. Or it can be frozen for up to 4 months.
- Mix in food dye if desired before spreading.
Enjoy on cakes, cupcakes, or cookies! Here’s my favorite chocolate cake recipe, if you are interested.
Notes
ENJOY!
~Please leave a comment below on how you liked this recipe~