Here’s the recipe for the icing we used on our cinnamon buns (or frosting, or whatever else you call it).
If you’re going to make the icing for the cinnamon buns, I’d suggested halving the batch. We made a full batch the first time around, and we ended up with way too much left over. I’d also suggested not substituting the powdered sugar with anything, we didn’t have enough the first time round so used caster sugar instead – it wasn’t nice.
- 1/2 cup margarine at room temperature
- 1/2 cup vegan cream cheese
- 31/2 cups powdered sugar, sifted
- 2 – 3 T of canned coconut milk or soy creamer
Using a stand mixer or hand mixer cream the margarine and cream cheese together until fluffy. Sift in the sugar and mix well. Add the vanilla and coconut cream/soy creamer, adding more as needed (you want the icing to be a nice spreadable consistency). Whip the frosting until fluffy and use immediately or store in the refrigerator. If refrigerated, bring to room temperature before using and mix with a spatula or butter knife.