Vegan Strawberry Frosting

Cupcake with pink frosting and a red candy heart on top

 

Witthaya Prasongsin / Getty Images 

Prep: 10 mins
Cook: 0 mins
Total: 10 mins
Servings: 24 servings
Yield: 3 cups
Nutrition Facts (per serving)
120 Calories
6g Fat
18g Carbs
0g Protein
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Nutrition Facts
Servings: 24
Amount per serving
Calories 120
% Daily Value*
Total Fat 6g 7%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 18g 6%
Dietary Fiber 0g 0%
Total Sugars 17g
Protein 0g
Vitamin C 0mg 1%
Calcium 1mg 0%
Iron 0mg 0%
Potassium 4mg 0%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is perfect for white cakes, chocolate cakes, angel food cupcakes, lemon cupcakes, and just about any cake! Because the frosting is already sweet enough, I prefer using an all-fruit strawberry fruit preserves variety, but if all you have is a jar of sweetened preserves, use a little less and add more to taste.

Ingredients

Steps to Make It

  1. In a large mixing bowl using an electric mixer, cream the dairy-free soy margarine until well blended and "fluffy."

  2. Add the confectioners' sugar gradually, starting with a low-speed setting and moving up to a medium speed setting once all has been added, and mix until well blended.

  3. Add the vanilla extract and strawberry preserves, and mix until the frosting is smooth and creamy. Use for icing dairy-free cakes and cupcakes!