As far as we're concerned, the holidays are essentially two months of non-stop baking. For all the cookies, cakes, and whoopie pies that come tumbling out of your oven this season, a top-notch topping is definitely in order. This rich, decadent buttercream, courtesy of our Dairy-Free Desserts maven Beverly Lynn Bennett, is literally the icing on the cake for holiday baking. Not sure which sweets to whip up? We might just have a suggestion or two in our fancy new Holiday Cookie Collection!
Frosts two 8-inch layer cakes
What You Need:
2/3 cup non-hydrogenated margarine
4 cups powdered sugar
1/4 cup almond milk
2 teaspoons vanilla
What You Do:
In a large bowl, beat margarine with an electric mixer for 30 seconds. With beaters moving, slowly add powdered sugar, almond milk, and vanilla and beat for 2 to 3 minutes until light and fluffy. Scrape down the sides of the bowl and beat an additional 30 seconds.
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BONUS: The Holiday Cookie Collection, on sale now!
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