|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||7%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 18g||6%|
|Dietary Fiber 0g||0%|
|Total Sugars 17g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
When making vegan cakes and cupcakes, you need a tasty vegan frosting to spread on top. This recipe combines the sweet flavor of strawberry with dairy-free ingredients, making for a pretty pink frosting that will dress up any cake.
The base of the frosting is dairy-free soy margarine, which is whipped until light and fluffy. Then confectioner's sugar is blended in, and strawberry preserves and vanilla are added and the frosting is mixed until smooth and creamy.
It is important that the confectioner's sugar be organic and certified by the U.S. Department of Agriculture; this means it has not been filtered through bone char, a process used when refining sugar to create the white color. You can also use "unrefined" or powdered beet sugar to assure the recipe is vegan. Because the frosting is already sweet enough, it's best to use an all-fruit strawberry fruit preserves variety; if all you have is a jar of sweetened preserves, use a little less and slowly add more to taste.
This vegetarian and vegan strawberry frosting is perfect for white cakes, chocolate cakes, angel food cupcakes, lemon cupcakes, and just about any cake that will taste good with strawberries. And because the frosting is a pretty shade of pink, it is great to use for birthday parties, baby and bridal showers, Valentine's Day, and any other occasion with a pink theme. This recipe makes enough for two to three dozen cupcakes and one eight-inch cake.
Gather the ingredients.
In a large mixing bowl using an electric mixer, cream the dairy-free soy margarine until well blended and "fluffy."
Gradually add the confectioners' sugar, starting with a low-speed setting and moving up to medium speed once all of the sugar has been added, and mix until well blended.
Add the vanilla extract and strawberry preserves, and mix until the frosting is smooth and creamy.
Use for icing dairy-free cakes and cupcakes and enjoy.
If you have fresh, ripe strawberries that are nice and sweet, you can use them in place of the strawberry preserves. Simply hull 1/2 cup (about four large strawberries) and puree in a food processor or blender.
If you don't have organic powdered sugar, but do have some unrefined granulated sugar, you can make your own confectioner's sugar. Place 1 to 2 cups at a time in a blender, cover the lid with a dishtowel, and pulse until the sugar has turned into a powder.
How to Store
This vegan strawberry frosting can be kept in the refrigerator for up to five days or stored in the freezer for up to a month. Make sure to place it in an airtight container.