|Nutritional Guidelines (per serving)|
In a medium-large mixing bowl, using an electric hand mixer, cream the confectioners' sugar with the soy margarine until mixture is thick but well combined, about 30 seconds to 1 minute.
Add the almond milk or soy milk, cocoa powder, and vanilla and continue to mix until smooth, about 1 minute.
Refrigerate and spread just before serving on fully-cooled cookies, cakes or cupcakes.
Frosting Tips and Ingredient Substitutions
When preparing dairy-free frostings, you can use a "stick" variety of dairy-free soy margarine instead of a "tub" variety.
You also can use vegan butter with a cocoa butter base, which lends itself to a texture that more closely resembles traditional frosting. If you use a vegan butter with a coconut oil base, you'll find the frosting "melts" much more readily and may need to be refrigerated prior to use to firm up.
This list of butter substitutes can help guide you through the many available varieties of dairy-free margarine and spreads on the market. Note that to give a lighter flavor, you can use whipped vegan butter alternatives.
Non-Dairy Milk in Vegan Frosting Recipes
If you avoid soy, you can use any other non-dairy milk, including almond milk, cashew milk, or rice milk in this recipe, but be sure to go unsweetened or the balance of flavors will be lost. Other non-dairy milk such as hazelnut milk or coconut milk might change the flavor of the frosting, but they are still perfect substitutes for soy milk.
Decorating With Frosting
If you've been using a plastic storage bag with icing tips to decorate with frosting, you know how hard it can be to control your designs. Consider upgrading your pastry bag with a silicone piping bag instead.
There are a variety of choices that allow you to pipe evenly, some are squeezable and others even have screw-on nozzles so you don't get any surprises while decorating.