Easy Vanilla Frosting

Our vanilla frosting was loved by all who entered our bakery. It was one of the things that would amaze non-vegan patrons or simply those who didn't have to stay clear of dairy. Although I have to credit a lot of the flavor to two very important ingredients, that had nothing to do with my own skill set or expertise: the vanilla extract and the brand of vegan butter.

Although the brand of butter is not sold in consumer stores, there was always a back up we would use in the event of a delay or damaged shipment. This butter was the best when it came to moisture content and mouth feel: Country Crock Avocado Butter Sticks. So if you are looking to match our creaminess and texture as close as possible, run to your local store to see if they have it in stock. 

Remember to purchase the sticks, not the tub. Different moisture content produces either a runny or stiff buttercream. You can't necessarily fix runny without making it sweeter (more powder sugar) or gritty (adding cornstarch) so stay clear of the tubs. 

The second most important ingredient is the vanilla extract. We preferred Mexican Vanilla extract and specifically Aztec Vanilla which can be purchased directly through the brand label or on Amazon. Mexican vanilla has a unique flavor, it is warm and bold and our absolute favorite! 

This recipe will make enough to frost two 8" cakes or three 6" cakes. Not into layered cakes? 24 to 26 cupcakes can be covered in this delicious frosting. 

We also have our frosting mixes available for purchase. All you need is butter and milk and we provide the rest! Our frosting mixes are available in vanilla or chocolate with more flavors to come.

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