Vegan Vanilla Icing

25 May Vegan Vanilla Icing

1/4 cup (50–58g) vegan margarine
3/4 cup (144–150g) non-hydrogenated vegetable shortening
3 cups (360g) icing sugar
1 tsp (5g) vanilla extract
3 Tbsp (42–45g) non-dairy milk (if needed)

1. Cream margarine and shortening together.
2. Add icing sugar and mix.
3. Whisk until nice and fluffy
4. Add in extract and mix.
5. If icing is stiff, add in non-dairy milk 1 Tbsp at a time and mix.

Some Tips:

Measure your flour by gently spooning it into a cup and sweep off any excess.
Do not use the measuring cup to scoop from the bag as it may compact the flour resulting in more flour than required.