This frosting is light and fluffy and you will never miss the dairy.

  • 1 c. non-hydrogenated margarine, room temp (earth balance works well… they have a soy free product too. If you can tolerate soy and a little whey protein smart balance has less of an aftertaste.)
  • 3-4 c. confectioners sugar
  • 2 t. vanilla extract
  • 1/4 c. milk (rice, soy, almond, hemp, cow, etc.)

In your standing mixer or with a handheld mixer, beat the margarine until light and fluffy. Add 3 cups of confectioners sugar (sift if clumpy) beat for 3 minutes. Add vanilla and soy milk and beat for another 5-7 minutes. If frosting is too runny, add more confectioners sugar 1/4 c. at a time until you achieve the desirable consistency.

For chocolate “butter cream” frosting: substitute 1 1/2 c. of unsweetened cocoa powder for 1 1/2 c. of confectioners sugar. You may need a about 2 T. of extra rice milk if the consistency is too thick.

Enjoy! And please drop us a line at hi@lillabeebaking.com to let us know what you think.