Basic cooked buttercream frosting

I've been struggling to create a frosting that reminded me of the cakes my mom used to make. Rich, buttery, barely sweet. This is a veganized version of cooked, buttercream frosting. It whips up light and fluffy, and sets to a creamy, smooth finish. It's subtly sweet and perfect for cakes and cupcakes.

1 tbs. cornstarch
1/2 c. soy milk
1/2 c. Earth Balance buttery spread, room temp
1/2 c. unrefined cane sugar
1 tsp. vanilla
1 tsp. extract of choice, optional
2 tbs. powdered sugar, optional

Whisk together the cornstarch and milk until the lumps are all gone. Bring to a boil, then simmer over medium heat until thickened (about 2 minutes). Remove from heat and cool to room temperature.

Cream butter and sugar together with a stand or hand mixer for 3-5 minutes, then add extracts. Continue to beat while adding cooled milk mixture, a little at a time, until fully incorporated, stopping to scrape down sides as necessary. Beat for 2-3 more minutes until light and fluffy. Powdered sugar may be added at this time to increase sweetness, if desired.

Recipe will frost 12 cupcakes. It is not as stable as shortening-style frostings, so refrigerate your treats if it's warm!

Variations: Any combination of extracts may used for the 2 tsp. to customize your frosting. I haven't used nut milks, but they would probably work. For extra decadence, I'd imagine flavored Silk creamers would be especially tasty. Brown sugar may also be substituted for a caramel-like flavor.


Double shot mocha cupcakes with hazelnut-mocha frosting. (Brown sugar, 1 tsp. hazelnut, 1/2 tsp. coffee, 1/2 tsp. vanilla extracts.) Cupcakes modified from VCTOTW.