Best Vegan Frosting

Instructions

Whipping Cream – Night Before

1. Heat the soy milk in 10 second bursts in the microwave until lukewarm (it should feel warm to the touch but not hot). Place the soy milk in the cup of a high speed blender followed by the melted refined coconut oil. Blend together at the highest speed until smooth.

2. Cover and transfer to the fridge and chill for a minimum of 4 hours, but ideally overnight. Alternatively you can blend the cream and refrigerate up to 5 days in advance before moving onto the next step.

3. Place the bowl and beaters in the fridge or freezer overnight for the following day.

Frosting

1. Put some ice in a gallon plastic bag and put it on the counter under your chilled bowl.

2. Pour the whipping cream into the cold bowl and add the Cream of Tartar. Beat on high until soft peaks just start to form. You may need to let it chill in the fridge in the middle of the process if you find that it warms up too much and isn’t making progress.

3. Add the powdered sugar. Whip until the soft peaks are a little stiffer, but not stiff.

4. Turn the mixer on low. Add your flavoring and sprinkle in one bag of instant pudding mix at a time, mixing just until fully incorporated, scraping the sides and bottom.

5. DO NOT OVER MIX or you will end up with a frosting with more of a pudding consistency. It will still taste great but it will lose some of the airiness!  If the frosting gets too thick add a little bit of milk 1 teaspoon at a time. 

6. Place in the fridge for 20m to let the pudding mix dissolve. Now frost your cake! :3