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.