Spiced Vegan Buttercream Frosting
Vegan, gluten-free, grain-free, no bake/raw, nut-free

Yield
1 1/2 cups (375 mL)

Prep time
5 minutes

Rest time
20 minutes

Cook time
0 minutes

Total time
25 minutes

If a frosting tasted like your favourite fall or winter day, it would be this one! Generously spiced with cinnamon, ginger, cloves, and nutmeg (also known as Pumpkin Pie Spice), this vegan buttercream is the perfect pairing for my Pumpkin Gingerbread Loaf, or any of your go-to fall baked goods. It can be made a couple days ahead of time and stored in the fridge too; just be sure to let it sit at room temperature until it softens and stir until fluffy before using.
Ingredients
1/2 cup (125 mL) vegan butter, room temperature*2 to 3 teaspoons pumpkin pie spice, to taste**1 teaspoon (5 mL) pure vanilla extractSmall pinch fine sea salt or pink salt2 cups (260 g) powdered icing sugar, more if needed1/2 to 1 tablespoon (7.5 to 15 mL) non-dairy milk, as needed

Directions
To a large mixing bowl, add the vegan butter. With electric mixers, beat the butter on low speed until light and fluffy, about 30 seconds. To the bowl with the butter, add the pumpkin pie spice (start with 2 teaspoons), vanilla, and a small pinch of salt. Beat again on low speed until well combined, about 15 to 20 seconds. Sift the icing sugar if it?s clumpy. Add ...