Melted, runny frosting is no fun, and can make even a sugary birthday treat look unappealing. I haven’t come across a vegan frosting recipe that holds up long enough to frost the cake before the guests arrive and still be able to blow out the candles hours later. (well, maybe I have, but I don’t always have an avocado on hand, and with that recipe the frosting has to be chocolate to hide the green color, and cocoa seems to make my kids bonkers, so I avoid it).
Because we eat vegan, I offer to bring vegan cupcakes to birthday parties when my kids are invited. We bring enough to share with friends who may eat vegan, or just curious about how vegan deserts taste. The taste is never an issue, but the runny frosting often causes a headache for me. I have to keep the frosting chilled and then frost the cakes right before the birthday song to prevent a major frosting melt! Through trial and error, I discovered that adding just a little bit of cornstarch to vegan frosting helps it hold it’s shape and not melt! The ultimate test was a party in the middle of the summer with high humidity. My new no-melt frosting performed with flying colors.
- 1/4 cup Earth Balance or Smart Balance vegan Butter, softened
- 1/4 teaspoon of salt
- 2-3 teaspoons non-dairy milk
- 1/2 teaspoon vanilla extract
- 1 and 1/2 cups powdered sugar
- 1 tablespoon of cornstarch
- In a mixing bowl, combine the softened butter, salt, non dairy milk and vanilla. Using a mixer, add in the powdered sugar and mix for 2 minutes. Add the cornstarch and mix for another minute. The mixture should be fluffy and hold together on a spoon. If runny, add a little more powered sugar and if too thick add a very small amount of non dairy milk.