For the chocolate sheet cake I wanted a simple white frosting. This is great for decorating with: food coloring, coconut, nuts, sprinkles… It’s simple enough to host each of those and it’s tasty enough to stand on its own. This is THE best vegan frosting recipe I have found. It’s also incredibly simple as a ratio- 1:1:1. I doubled this for the 9×13 sheet cake.
Simple Vegan Vanilla Frosting
1 cup shortening, at room temperature
1 cup butter (earth balance), at room temperature
1 cup powdered sugar*
1 teaspoon vanilla
pinch of salt
Beat the shortening and butter until whipped. Fold in the sugar, vanilla, and salt so as not to have a powdered sugar explosion. Once folded, beat the frosting until whipped and very smooth. Spread at room temperature and then chill until ready to eat. This can also be made 2-3 days ahead and stuck in the fridge. Bring to room temperature before frosting cakes. If you’re in a hurry, add 1 Tablespoon of hot water and beat again.
*Use under a cup of powdered sugar if you prefer it less sweet.