This is great tasting butter-free recipe that uses margarine as a substitute. You can still decorate cupcakes and cakes with this icing and have beautiful results. This frosting is wonderful for those wanting to cut out some saturated fat or dairy out of their diet. Replace the milk with water or juice to make this frosting completely dairy free. It's also very cheap and quick to make!
Prepare: 10 minutesmins
Total Time: 10 minutesmins
Servings: 24
Ingredients
2 ½cups(312.5g) powdered sugar
½cup(113g) softened margarine
1tsp(5mL) vanilla
1tsp(5mL) milk, juice or water
½tsp(2.5mL) vinegar
Instructions
In a large bowl, beat margarine on medium speed until fluffy.
Gradually add powdered sugar, one tablespoon at a time, mixing on low speed. Add in vinegar.
Mix in vanilla.
Add milk, juice or water until you reach the desired consistency for spreading or decorating.
Beat until smooth, about 1 minute.
Notes
Vinegar is used to cut the sweetness and is completely optional. Salt is normally used in frostings with butter or shortening, but margarine is already well salted. The vinegar helps balance out the flavor.Water or juice can be used in place of the milk to make the icing dairy-free. If frosting is thin, chill 30 minutes.This will generously frost 12 cupcakes, the top of a 9x13" cake or a 6" double layer cake. Double the recipe for 9" layered cakes or to have enough for decoration.If you are choosing to use margarine for dairy-free purposes, please check the manufacturer's ingredients. Some of the newer margarines have started adding milk products such as whey, lactose or buttermilk to their ingredients. The margarine used to create this recipe is a plant-based, vegan friendly margarine.