January 23, 2013

Vegan Vanilla and Chocolate Frosting Recipe


Each recipe makes enough frosting to ice 10 of our cupcakes.
If you like super-high piping, you made need to make more!

This is a delicious and easy vegan frosting recipe that cools and sets into a nice stiff frosting. Use a piping bag or just snip the corner of a freezer bag to pipe on to your cupcakes. You can purchase reusable piping bags from your supermarket or kitchen shops for a more environmentally friendly way of decorating your desserts. Enjoy!

I use the Australian metric system. So, 1 cup = 250ml, 1 tablespoon = 20ml and 1 teaspoon =  5ml.



Vanilla Frosting


   320g icing mixture (confectioners sugar)
   50ml melted vegan margarine
   10ml vanilla extract

  1. Add all ingredients to a bowl and stir vigorously until combined into thick crumbs.
  2. Use your hands to roll it into a soft ball of frosting. It should be thick and moist enough to hold itself in a round ball. If it is too wet to roll into a ball, add more icing mixture. If it is too dry to roll into a ball, add a little bit more margarine.
  3. Place the ball of frosting into your piping bag.
  4. Pipe onto your cupcakes and desserts as desired.
  5. Serve immediately or keep cool and store for up to three days.



Chocolate Frosting

   300g icing mixture (confectioners sugar)
   2 tablespoons (40ml) cocoa powder
   60ml melted vegan margarine

  1. Add all ingredients to a bowl and stir vigorously until combined into thick crumbs.
  2. Use your hands to roll it into a soft ball of frosting. It should be thick and moist enough to hold itself in a round ball. If it is too wet to roll into a ball, add more icing mixture. If it is too dry to roll into a ball, add a little bit more margarine.
  3. Place the ball of frosting into your piping bag.
  4. Pipe onto your cupcakes and desserts as desired.
  5. Serve immediately or keep cool and store for up to three days.


18 comments :

  1. Hi Madison,
    Your cupcakes and icing look so beautiful and yummy! In the last few years I've been very ill; I have discovered that dairy is what I was allergic to, so I am grateful for people like you who take the time to create these things so I can eat "normal" food again! Thank you, thank you! I'm making your cupcakes and icing very soon!!! :)

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    1. Hello!! Thanks so much for your comment :) I am so glad that Veggieful helps you... I aim to assist others like yourself with dietary and lifestyle needs. Thanks :D

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  2. Hi Madison,
    Thanks for the great recipes!
    We try to stay away from margarine, do you think I can use coconut oil instead?
    Thanks!

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    1. You could try it! Tell me how it goes. Use less coconut oil at first and keep adding little bits until you get to the tight consistency. You can purchase organic and healthier versions of margarine at some health food shops :) Tell me how it goes!

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  3. Hi Madison,

    I'm thinking about using coconut milk but I was wondering whatever non dairy I use should it be plain, vanilla or original?
    Thanks!

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    1. Hello! I am a bit confused... you are using coconut milk for the frosting recipes on this page? Or are you using coconut milk in the cupcakes? If you are talking about the cupcakes I would use a milk similar to soy milk such as rice milk or oat milk. These have similar consistencies. Using coconut milk may add to much oil to the cupcakes and make them a little bit greasy. Also, I would use just the plain flavoured milks... or you could use vanilla soy milk and adjust the sweetness as necessary :) Tell me how you go!

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  4. Hi Madison

    What vegan margarine do you use?

    Thank you - luv your site :-)

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    1. Hello! I live in Australia and purchase Nuttelex in the lite type :) It is found with the other margarines in Coles or Woolworths! Hope this helps

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  5. Hi madison and jerome, just wanted to say that we loved the icing. especially the vanilla one. thanks for the recipe.

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    1. My pleasure and thank you for your comment :)

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  6. While your vanilla cake recipe hit the spot, I was unable to get a consistency like pictured above. The first time, I had more of a crumble. Then I added some almond milk, which helped some, but its still not stiff enough. :-(

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    1. Hello Andrea, I am not sure why you didn't get the same consistency. Are you using Australian measurements? So 1 cup =250ml ? :)

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  7. hey! I used your frosting recipes here but with just water not oil/margarine and it worked great, i just added it drop by drop until i got that stiffness that allowed me to pipe it through the piping bag but was still firm enough to hold its shape, saves a few calories! :)

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    1. Thanks for the info! Such a great alternative for a lower calorie version :)

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  8. Hi Madison,

    The icing applicator I have is like a syringe, it's not a piping bag, do you think it will still work with the frosting, or does it have to be specifically a piping bag?

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    1. Hello! A syringe piper will work as long as you have big tips that allow for a think piping :)

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  9. When you mention the margarine, does it need to be unsalted or is the salt content alright? I've had trouble with making vegan icing before as the salt in the margarine seems to spoil the taste but I can't seem to find an alternative product without the salt.

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    1. I just purchase a normal vegan margarine... I think it is lite and unsalted!

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