Vegan Butter Frosting

If the coconut flavor works for your recipe, you can use coconut milk instead of almond milk. 

  • 2 cups powdered sugar
  • ½ cup vegan butter, room temperature
  • 1½ teaspoons vanilla extract
  • 2 tablespoons unsweetened almond milk or coconut milk

Combine sugar, vegan butter and vanilla with mixer. Beat with mixer on medium-high speed until combined. With the mixer running, add one tablespoon of almond milk at a time until desired consistency is reached.  Can be stored in refrigerator for 3 or 4 days.


For lemon cupcakes, add a little lemon zest to frosting or sprinkle lemon zest on top icing.


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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, Southernstyle 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.