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Spiced Frosting

October 16, 2014 By Melissa Leave a Comment

 

 

This is the lightly spiced and oh so creamy frosting I used on the pumpkin bars. But, you can use it on any of our cakes.

Julie’s Spiced Frosting

1/4 cup softened (NOT melted) Earth Balance
2 cups powdered sugar (not packed), sifted to get the lumps out
About 2 tablespoons non-dairy milk, or as needed for a spreadable frosting
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice or nutmeg

In the bowl of a mixer, combine the Earth Balance, powdered sugar, 4 tablespoons non-dairy milk, cinnamon and allspice. Whip until the frosting is thick and creamy. Add the extra tablespoon of milk if necessary to get a creamy spreadable consistency. Spread on cooled cake, cupcakes or muffins. Refrigerate any leftover frosting. This recipe can also be cut in half if frosting a smaller cake or just a few cupcakes or muffins.

Filed Under: Frosting, Recipe Tagged With: gluten-free, Julie Hasson, Julie's Original, non-dairy, Spiced vegan frosting

Previous Post: « Pumpkin Spice Bars (gluten-free + vegan)
Next Post: Gluten-Free Peach Cinnamon Sugar Muffins »

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