- 1/2 cup vegan margarine
- 1 cup brown sugar, not packed
- 1/4 cup soy milk
- 1 teaspoon vanilla extract
- 1/2 cup shortening
- 5 cups confectioners' sugar
- Stir the margarine and brown sugar together in a pan. Bring to a boil over medium-high heat, stirring constantly, and cook for 1 minute until dark brown. Remove from heat, and whisk in the soy milk and vanilla extract until smooth.
- Beat the shortening together with 2 cups confectioners' sugar in a mixing bowl until well blended. Continue beating, and gradually add the brown sugar mixture, alternating with the remaining confectioners' sugar.
06/19/2019
recipepes.com
vegan-friendly caramel buttercream, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
