Buttercream icing

adapted from: http://www.wilton.com/recipe/Buttercream-Icing


1/2 cup palm oil (hard to find in Canada, can also use solid vegetable shortening)
1/2 cup vegan dairy free margarine (at time of update, Becel Vegan seems ok if not contaminated with previous use)
1 tsp clear vanilla extract
4 cups sifted confectioners' or icing sugar (approx 1 lb.)
2 tbsp liquid of choice (espresso, mango juice, rice milk, water, etc)
Makes: About 3 cups of icing.


In large bowl, cream palm oil/shortening and margarine with electric mixer. Add vanilla.
Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.
Add liquid of choice and beat at medium speed until light and fluffy.


  • Keep bowl covered with a damp cloth until ready to use.
  • For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
  • For thin (spreading) consistency icing, add 2-4 tablespoons light corn syrup, water or liquid of choice.
  • For stiff consistency, replace margarine with an additional 1/2 cup palm oil/shortening.

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