Low Glycemic Vegan Frosting: Cinnamon

How to Make Vegan Frosting Low Glycemic

People ask me all the time how to make vegan frosting. Once I tell them, the next question out of their mouths is how to make it low glycemic. That answer is a little more complicated.

This cinnamon frosting pairs with my Vegan Chocolate Spice Cupcake (which I hope you check out). It took me some time to figure out, and I’m sure I’ll continue to play with it. That’s the thing about a recipe…it’s rarely ever done.

You can find tons of recipes for vegan “buttercreams.” But they all use powdered sugar. Organic powdered sugar works fine in a pinch, at least the sugar is unrefined. But it’s still white sugar. If you’re like me and you make all kinds of efforts to avoid that, give this recipe a try. I think you’ll dig it.

Print Recipe

Low Glycemic Vegan Frosting: Cinnamon

Author: Angela Marinelli

Ingredients

• 1/2 cup non-dairy butter substitute I like Earth Balance
• 1/2 cup non-hydrogenated shortening Earth balance makes shortening sticks or Spectrum makes a tub
• 3.5 cups low glycemic powdered sugar: see link for recipe below can use organic powdered sugar
• pinch sea salt
• 1 tbsp cinnamon
• 1/4 tsp fresh nutmeg optional
• 1 tsp vanilla extract
• 2-4 tbsp unsweetened non dairy milk

Instructions

• Beat butter substitute and shortening on medium speed until fluffy.
• Beat in powdered sugar, cinnamon, nutmeg, and pinch of salt with on medium speed for 3 minutes.
• Beat in vanilla and unsweetened non dairy milk on medium speed for 4-7 minutes until icing is fluffy.
• Use immediately.
• Store in fridge.

 Need the recipe for low glycemic powdered sugar?

Check out how to make LG powdered sugar!

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