Vegan Cookie Butter Cake Frosting

by Steph Sunshine at StephSunshine.com

Yieldfrosting for 18-25 cupcakes

Prep Time15 minutes

Cook Timea minute

Total Time15 minutes

Ingredients

  • 1/2 cup creamy cookie butter (I use Trader Joe's)
  • 1/2 cup vegan butter stick, softened (I use Earth Balance)
  • 3 3/4 cup vegan powdered (icing/confectioner's) sugar
  • 1/4 tsp. salt
  • 1/2 tsp. vanilla extract
  • 4-5 tbsp. canned coconut milk (full-fat), mixed well

Instructions

  1. Using an electric mixer, blend the butter and cookie butter until it’s a smooth, even mixture.

  2. Begin adding powdered sugar, 1/2 cup at a time. If it becomes too crumbly and won’t hold together, you can add a tablespoon of coconut milk as needed.

  3. Mix in your salt and vanilla until it’s evenly distributed.

  4. Slowly add coconut milk until you reach the desired consistency. It shouldn’t be dry or crumbly, but it also shouldn’t be so wet that it can’t retain its shape. You may not need to use all of the coconut milk.

  5. Turn your blender on high speed and whip the frosting for a minute, or until it has a smooth, fluffy texture.

  6. Pipe or spread the frosting onto your cupcakes (or cakes).

  7. Top with any additional toppings you’d like. I used shaved chocolate and pieces of Speculoos cookies on mine.

Notes & Hints

If you're in a warmer climate, you may prefer to use butter-flavored shortening in place of vegan butter. It won't melt as easily as vegan butter does.

StephSunshine