So I made vegan cupcakes and wanted to make vegan “buttercream” so my friend could eat the whole thing. The problem here is that Earth Balance Buttery is not my friend. I love butter, and Earth Balance is not butter. It has a distinctly gross flavour. My friend loves it but I wanted it to taste good for me as well. No luck. I ended up making some “buttercream” from my leftover peanutbutter filling, veggie shortening, Earth Balance, icing sugar, and Dark Chocolate Almond milk. It was ok, Gen liked it enough but it was no buttercream.
I only made enough to frost six cupcakes (I made real buttercream for the rest). I will increase the recipe’s amounts 1. if there is interest 2. if I make it again later in a larger batch.
Vegan Peanut Butter “Buttercream” Icing
- 1/4 cup Earth Balance buttery
- 1/4 cup shortening (make sure it is all veg)
- 2 tbsp peanut butter
- 1.5 cups of icing sugar (more to taste)
- 2 tbsp Dark Chocolate Almond milk
Combine the ingredients, mix until well blended and add more icing sugar to taste. I added food colouring to make them purple in honour of World Epilepsy Day.