Favorite Vegan Buttercream Icing

I've been on quite the cake-kick lately and am having so much fun! I've never been a very good baker. I love to cook, but have had inconsistent results with cakes and cookies. Sometimes they come out of the oven well, other times they're flat, doughy or burnt. When I decided to throw a birthday party for my littles last month, I was determined to make their cake. After I did some research, watched several YouTube videos and stocked up on proper cake baking tools, I'm happy to say that it turned out really well! You can see it here.

My sister recently had a birthday, and I wanted to make a cake that would really make her feel special. When I found the cocoacakery's tutorial for this peony cake, I knew that's what I wanted to do! It was dripping piped peonies and gold glitter. perfect.

The icing recipe comes from a family friend of ours who owned a bakery for 20+ years. It pipes beautifully, holds up well on the cake and is SO yummy. It's perfectly light and sweet!

*a note on shortening: I found that organic shortening (my favorite is by spectrum) is the best for icing. It adds a great texture and is all vegetable based + non-hydrogenated.

Vegan Buttercream Icing
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  1. 1 cup organic shortening
  2. 8 tbs earth balance butter
  3. 1 tsp organic vanilla extract
  4. 2 lbs powdered sugar
  5. 1/4 cup of water
  1. Place the organic shortening and earth balance butter in a mixer, whip together on high speed until llight and fluffy. Turn mixer on low and add vanilla extract. Add the powdered sugar and slowly pour in water, starting with 1/4 cup. Add more water 1 tsp at a time until you reach desired consistency. Once incorporated, turn mixer on high speed and beat until fluffy – 3-4 minutes.
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