Does anyone remember how in elementary school, kids’ parents would bring in a grocery store birthday cake to celebrate their child’s birthday? The good old days. I think by the time I graduated high school that was no longer allowed due to allergies and health & safety policies. Nonetheless, whenever I think about grocery store cakes, they bring a sense of nostalgia and bring me back to elementary school.
Unfortunately, I haven’t been able to eat those types of cakes since I’ve become vegan, and I know a lot of people aren’t able to either due to a dairy allergy or intolerance. But who says we need to miss out on the fun(fetti)?! This whipped buttercream frosting is light and fluffy, and brings all the nostalgia! Not to mention it’s super easy to make, vegan, and dairy free.
The trick to getting a fluffy frosting is to whip the butter really well so that lots of air is incorporated. To do this, I highly recommend using an electric mixer!
Here’s the recipe:
Yield: Enough frosting to cover a 3-layer 5-inch cake or 12 cupcakes
- ½ cup Becel unsalted plant-based butter, straight from the fridge
- 3 cups icing sugar
- 2 tsp vanilla extract
- 2 – 3 tbsp unsweetened almond milk
- In a large bowl using a hand-mixer, cream the butter until light and fluffy.
- Gradually add ½ cup icing sugar and mix until well combined. Then add the vanilla extract and mix again.
- Alternate between adding in ½ cup of icing sugar and ½ tbsp almond milk until you’ve used up all of the icing sugar. At this point, if the frosting is too thick, add another ½ tbsp of almond milk and beat again.