8 ounces of non-dairy cream cheese 1½ cups of powdered sugar 1 teaspoon of vanilla extract Mix together all ingredients until smooth and creamy. Refrigerate until needed. Remove from refrigerator a few minutes before you are ready to ice cupcakes.
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About the Author
Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southern-style cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.
Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.