Birthday Cake Frosting
This birthday cake frosting gets its deliciously rich birthday cake flavor with the help of boxed cake mix. Many options on the market are actually vegan, so take your pick of your favorite!
Ingredients
- 1 cup (2 sticks / 227 g) vegan butter*, softened*
- 3 cups (375 g) powdered sugar
- 1 cup (160 g) vegan boxed vanilla or funfetti cake mix heat treated and cooled*
- 1 tablespoon (15 ml) non-dairy milk*, plus more as necessary
- 1 teaspoon pure vanilla extract
Instructions
- Add the softened butter to a medium-sized mixing bowl or the bowl of the stand mixer fitted with the paddle attachment. Beat with a hand mixer or the stand mixer until fluffy.
- Add the powdered sugar, cake mix, 1 tablespoon (15 ml) milk, and vanilla extract. Beat until very smooth and fluffy, about 2-3 minutes. If necessary, add more milk, 1/2 tsp at a time, until the frosting is firm but smooth.*
Notes
- Vegan Butter: I recommend using vegan buttery sticks rather than margarine from the tub.
- Softened Butter: Soften the butter to room temperature before making this buttercream. I recommend bringing it out of the fridge about 30 minutes to one hour before using.
- Heat Treated Cake Mix: The cake mix in the frosting and flour in the cake balls should be heat treated before eating. Allow it to cool completely before using in the recipe.
- How to heat treat in the microwave: place mix into a bowl and microwave for 1:15, stirring every 15 seconds.
- How to heat treat in the oven: spread mix on a baking sheet and bake at 350°F for 5 minutes.
- Non-dairy Milk: I recommend using soy or oat milk because of their flavor and thickness, but you can use your favorite non-dairy milk or creamer.
- Buttercream Consistency: You want the buttercream to be creamy and whipped, but firm enough to frost and pipe. You can add extra non-dairy milk to make it softer and creamier, or extra powdered sugar to stiffen it up.
