Frosting

Based on this recipe by Nora Cooks.

Makes enough for 24 cupcakes, one heavily-frosted round cake, or two lightly frosted round cakes.

Ingredients

• Vegan butter, softened to room temperature: 1 cup
• Powdered sugar: 3 cups
• Soymilk: 2-3 tablespoons (2 has always been enough for me)
• Vanilla extract (the real stuff): 1 tsp

Directions

• Beat butter until smooth in stand mixer with paddle attachment.
• Gradually add the powdered sugar. Start low so that it doesn’t go everywhere, but turn it up at the end.
• Add vanilla and slowly add milk while mixing until it looks right. Probably don’t need all the milk. Probably will need to scrape the bowl partway through.

More milk makes it softer. More sugar makes it stiffer.

Freezes well.