For all of you who have ever made powdered sugar frosting, my variation on the "Buttercream Frosting" (page 503) will be quite familiar. Any recipe that calls for an entire cup of vegan margarine (such as this one) is going to be drastically different in nature once that key ingredient is substituted with something else, or is omitted altogether. By turning a buttercream frosting into a basic powdered sugar frosting, I have probably stretched the limits of recipe conversions. But if you don't mind having a slightly thinner, less creamy frosting for baked goods that are calling out for a sweet topping, this adaptation works quite well. However, you will have better luck if you frost your muffins or cupcakes or slices of cake just before you plan to eat them; otherwise this frosting will "melt" into the baked good over a few hours time. The great news is, you can store the frosting very nicely in the refrigerator until you need it, and frost your treat just as you are serving it up. This recipe has three variations to the basic mixture: Coconut, Spice, and Lemon. I made the Spice version, and used it to frost the "White Cupcakes With Variations (Spice)".
"Keeping it McDougall Friendly" checklist:
ü Simply omit the 1 cup of vegan margarine, thereby converting this to powdered sugar frosting instead of "Buttercream". (You won't need an electric mixer to blend the powdered sugar and soymilk, just mix with a fork until everything is smooth and well combined.)