This is the lightly spiced and oh so creamy frosting I used on the pumpkin bars. But, you can use it on any of our cakes.
Julie’s Spiced Frosting
1/4 cup softened (NOT melted) Earth Balance
2 cups powdered sugar (not packed), sifted to get the lumps out
About 2 tablespoons non-dairy milk, or as needed for a spreadable frosting
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice or nutmeg
In the bowl of a mixer, combine the Earth Balance, powdered sugar, 4 tablespoons non-dairy milk, cinnamon and allspice. Whip until the frosting is thick and creamy. Add the extra tablespoon of milk if necessary to get a creamy spreadable consistency. Spread on cooled cake, cupcakes or muffins. Refrigerate any leftover frosting. This recipe can also be cut in half if frosting a smaller cake or just a few cupcakes or muffins.
