In a small bowl, stir together the Veganized Powdered Sugar Version 2 and vanilla. Add soy milk a little at a time, stirring well after each addition to reach spreading consistency. Spread on cookies using a knife, spatula, or a pastry bag. Allow frosting to dry completely before stacking cookies.

*Note: If desired, you can tint the frosting with natural food coloring. Or use fruit juice concentrate (such as raspberry or blueberry) as a replacement for the soy milk in the recipe, for a more natural tint.

 

Veganized Powdered Sugar Version 2

4 cups unbleached cane sugar (or white sugar from sugar beets)
1 cup arrowroot

In a blender or food processor, blend sugar and arrowroot for 1 minute. Scrape down the sides of the blender container and blend an additional 1 minute. Store in an airtight container.

Yield: 4 Cups

--Beverly Lynn Bennett