Last week I shared a recipe for a delicious lemon cake. This week, I'll share my veganized buttercream frosting recipe...I wish I could say it's a "never fail" kind of recipe, but well, sometimes, you gotta work with this one!
1/4 c softened vegan margarine
2 1/4 c powdered sugar
2 T soy milk
1 t extract (lemon, peppermint, vanilla, whatevs!)
Mix margarine and powdered sugar in a bowl using a fork. When well-mixed, add 1 T of soy milk and mix. Then add 1 T of soy milk and mix. Mix to a thick, spreadable consistency (you want it to be able to hold it's position when you stop stirring, otherwise it will run when you spread it on the cake); if needed add more powdered sugar, 1 T at a time, to the desired consistency. When you're ready, add the extract of your choice and spread onto a COOL cake!