35392 buttercream frosting free free vegan Recipes

vegan margarine, sugar, egg substitute (equal to 1 egg), self-raising flour, salt, ground cinnamon, pumpkin (cooked, drained and mashed ), soymilk

unsalted butter, very soft, sugar , sifted, vanilla extract, half-and-half

dozen white cupcake, dozen chocolate cupcake, buttercream frosting, sesame seeds (optional)

vegetable shortening (crisco ), butter, softened, sugar (sifted), milk, vanilla extract

butter, softened, powdered sugar, milk, vanilla extract, salt

sugar, all-purpose flour, salt, milk, cold unsalted butter, vanilla extract

powdered sugar, butter, softened, milk, vanilla, almond extract, flour

cornstarch, sugar, milk, slightly beaten egg yolks, butter, flavored extract (vanilla, almond, lemon, whatever your choice), unsalted butter

butter (softened ), powdered sugar (4 cups), salt, milk, clear vanilla, almonds (optional)

powdered sugar, salt, milk, vanilla, soft butter, hershys chocolate syrup

dates, pitted and coarsely chopped, baking soda, salt, vegetable oil, boiling water, gluten-free flour, xanthan gum, pecans, chopped fine, vegan egg substitute , for 2 eggs, agave nectar, vanilla extract

sweet rice flour, brown sugar, white sugar, water, vegan butter, melted plus, vegan butter, for greasing pans, semi-sweet chocolate chips, cocoa powder, salt, vanilla, baking powder

unsalted butter, sugar, salt, eggs, egg yolks, pure vanilla extract

brown rice rotini pasta (i like lundberg s pasta, their penne and macaroni work well too), vegan soy cheddar cheese (i prefer vegan gourmet, it melts well in this recipe), zucchini, grape tomatoes (you can use a red slicer but i hate tomato guts , the skins work better with this recipe anyways), yellow onion, olive oil, water