Buttercream icing is easy to make vegan. You can use any dairy free spread to make this recipe, but we have found that Stock block has the best flavour and consistency.
You can use this recipe to decorate our easy vegan cupcakes. Simply mix the ingredients together and then pipe onto your chosen cake. Enjoy!
- Mixing bowl
- Piping bag (optional)
- 500 g icing sugar
- 120 g dairy free margerine we have found stock to be the best
- 1 tbsps water
- 1 tsp vanilla essence
- Cream the spread and the icing sugar together, starting slowly at first until completely blended together.
- Add the vanilla extract and the water and blend until smooth.
- Use a piping bag to decorate your cakes, or just spoon on top.