Vegan cupcake icing

Designer, Leigh-Ann Allaire Perrault shares her super fun rainbow vegan icing recipe, that the kids will love!

1 cup

vegan butter, softened

3 1/2 cups

organic icing sugar

1/4 cup

unsweetened almond or cashew milk

1 tsp

PC Madagascar Bourbon vanilla extract, pure

In a large mixing bowl, add softened vegan butter and whip with a hand mixer or stand mixer for 3 minutes to until it becomes a fluffy texture.
Slowly fold in one cup at a time of the icing sugar, and when all is added, whip again at a low speed for a few minutes until the texture is consistent.
Add in the almond or cashew milk and vanilla extract, and whip again for a final 2 minutes.

Cupcakes: President’s Choice gluten-free golden or chocolate cake mix