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Vegan Fluffy Buttercream Frosting

This is back to the recipe: I'm not much of a baker, but I found that after a few hours, the ingredients separated and the frosting became kind of runny. So, the next time I made it, I took out the soy milk altogether and WOW, it was so good. You can't really go wrong with butter/sugar/shortening/vanilla. So as an alternative, you can take out the soymilk and the frosting behaves well for days.

Jul 03, 2007
lgerard in Recipes