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.
- ½ cup non-dairy butter substitute (I like Earth Balance)
- ½ 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
- ¼ tsp fresh nutmeg (optional)
- 1 tsp vanilla extract
- 2-4 tbsp unsweetened non dairy milk
- 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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