Vegan Strawberry Frosting 2 Ways

This recipe will frost 12-16 cupcakes or an 8 inch double layered cake (in between layers and on top of the cake) if you use 400g of powdered sugar.

Vegan spreadable margarine (in a tub) will create a softer frosting. This may be suitable for spreading on desserts but may not be great for layering cakes etc. If you can only use vegan margarine, I'd recommend increasing the amount of powdered sugar, substituting some with vegan shortening or keeping your dessert chilled. Check out the blog post's FAQ section for more information.

More powdered sugar will create a firmer frosting whereas less sugar will create a softer frosting. Feel free to add more or less until your frosting reaches your desired consistency. The amount of sugar you'll need will depend on the type of butter you used and the consistency of your strawberry reduction (if using).

Alternatively, you may use strawberry extract/essence and food coloring. Start with just 1 teaspoon of extract/essence and add more to taste. Try to not add too much otherwise your frosting may split. To achive a brighter colored frosting, you may add a drop of pink/red food colouring or beetroot powder.