Serving Size: A bunch of buttercream frosting
- 1/4 cup of non-hydrogenated shortening
- 1/4 cup of non-hydrogenated vegan butter
- 1 3/4 cups of powdered sugar
- 3/4 tsp vanilla extract
- 1/8 cup almond milk (preferably vanilla)
- Beat the shortening and margarine together until fluffy.
- Beat the sugar in for about 3 minutes.
- Add the vanilla and almond milk and beat for 5-7 minutes until fluffy.
For thicker icing, do not add almond milk.