Have Your Cake and Vegan Too by Kris Holechek Page B

frosting sits, so err on the side of caution—you don’t want your frosting to taste like a stick of Big Red!

VANILLA BUTTERCREAM
    Makes: 1 1/2 cups
    A fabulous all-purpose recipe, this makes a great frosting and, with a little less sugar, a decadent filling.
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    INGREDIENTS
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    1/2 cup
margarine, at room temperature
1/2 cup
shortening, at room temperature
1 teaspoon
vanilla extract
3 to 4 cups
powdered sugar, sifted
a splash
nondairy milk, if needed
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    DIRECTIONS
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    In a medium bowl, using an electric mixer, cream the margarine and shortening together. Add the vanilla and blend. Incorporate the powdered sugar 1 cup at a time, mixing well, until the frosting is firm but spreadable and has your desired sweetness. If the buttercream is not as smooth as you would like, add the milk.

CHOCOLATE BUTTERCREAM

    Makes: 1 1/2 cups
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    INGREDIENTS
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    1/4 cup
chocolate chips,
melted and cooled
1/2 cup
margarine, at room temperature
2 to 3 cups
powdered sugar
2 tablespoons
baking cocoa
1 to 2 tablespoons
nondairy milk
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    DIRECTIONS
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    In a medium bowl, using an electric mixer, cream together the chocolate and margarine until smooth. In another bowl, sift the powdered sugar and cocoa powder together. Add 2 cups of the sugar mixture to the chocolate mixture and beat well, then add more until the frosting is firm but spreadable and has your desired sweetness. Add the milk and mix until firm but smooth and spreadable.

COFFEE BUTTERCREAM
    Makes: 1 1/2 cups
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    INGREDIENTS
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    1/4 cup
margarine, at room temperature
1/4 cup
shortening or margarine,
at room temperature
1/2 to 1 teaspoon
instant coffee granules, depending
on desired intensity of flavor
1 tablespoon
nondairy milk
2 to 3 cups
powdered sugar, sifted
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    DIRECTIONS
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    In a medium bowl, using an electric mixer, cream together the margarine and shortening until combined. Dissolve the coffee in the milk and beat into the margarine mixture. Add the powdered sugar, 1 cup at a time, until the frosting is firm but spreadable and has your desired sweetness.

MATCHA BUTTERCREAM
    Makes: 1 1/2 cups
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    INGREDIENTS
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    1/2 cup
margarine, at room temperature
1 1/2 teaspoons
matcha powder
1 tablespoon
nondairy milk
1/2 teaspoon
vanilla extract
2 to 3 cups
powdered sugar, sifted
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    DIRECTIONS
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    In a large bowl, using an electric mixer, cream the margarine. In a small bowl, dissolve the matcha powder in the milk. Add the matcha mixture and vanilla to the margarine and mix well. Incorporate the powdered sugar 1 cup at a time, mixing well, until the frosting is firm but spreadable and has your desired sweetness.

MAPLE BUTTERCREAM
    Makes: 1 1/2 cups
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    INGREDIENTS
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    1/4 cup
margarine, at room temperature
1/4 cup
shortening or margarine,
at room temperature
1 1/2 to 2 cups
powdered sugar, sifted
1/2 to 1 teaspoon
maple extract
a splash
nondairy milk, if needed
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    DIRECTIONS
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    In a large bowl, using an electric mixer, cream the margarine and shortening together. Add the powdered sugar 1 cup at a time and combine until the frosting is firm but spreadable and has your desired sweetness. Add maple extract to taste. Add the splash of milk, if needed, to make the buttercream smooth.

INDEX
A
    Almond Mocha Cake
    Amy’s Huh What Peach Cake
    Anise Orange Cake
    Applesauce
B
    Baking powder
    Baking soda
    Banana Fudge Striped Cake
    Bananas Foster Cake
    Basic cakes
    Basic Chocolate Cake
    Basic Glaze
    Basic Vanilla Cake
    Berry Compote
    Big Debbie’s Cream Cake
    Black Forest Crock Cake
    Blenders
    Breakfast cakes
    Bubbie’s Chubby Tuxedo Cake
    Bundt cakes
    Butter, replacement
C
    Cake decorating
    equipment
    recipes
    tips
    Cake preparation
    decorating
    equipment
    ingredients
    recipes
    replacements
    tips
    troubleshooting
    Cake recipes
    basic
    breakfast
    layer, simple
    layers, multiple
    no-bake
    snack
    toppings and frostings
    unusual
    Cardamom Cashew Cake

    Cashew Icing
    Cheesecakes
    Cherry Oat Snack