- 1 ½ c vegan butter, room temperature
- 4 c confectioners’ sugar
- 1 tbsp almond milk (or other non-dairy milk)
- 1 tsp almond extract
- 1 vanilla bean, split and seeds scraped
- ½ c strawberry puree (made with fresh or frozen strawberries)
In the bowl of a standing mixer, whip the butter for 8 minutes on medium speed, until the butter is light in color and creamy.
Add the sugar and milk and mix on low speed for 1 minute.
Stir in the vanilla bean seeds and almond extract.
Increase mixer to medium speed and whip the mixture for another 6 minutes, until the frosting is very light and creamy.
With the mixer on low, incorporate the strawberry mixture.
Use frosting immediately or store in an airtight container in the refrigerator for up to 2 days. Allow to sit at room temperature for 10 minutes before using out of the refrigerator.