In a medium-size mixing bowl, whisk together the powdered sugar, plant milk, and vanilla extract until smooth. Add another tablespoon of plant milk to thin out if necessary. If you prefer a thicker vegan icing, add a little more powdered sugar.
Use your vegan icing immediately with recipes like vegan cinnamon rolls, vegan scones, and even your favorite kind of vegan muffins.
Cover and keep the leftovers in the fridge for up to 2 days. You can also keep it in an airtight container in the freezer for 2-3 months. Thaw overnight in the fridge, then give it a quick mix.
This amount of icing is perfect for 1 batch of vegan cinnamon rolls, vegan scones, and even your favorite kind of vegan muffins. For a larger batch, this vegan icing recipe can easily be doubled or tripled.
Feel free to use your favorite kind of plant milk.
You can replace the plant milk with fresh orange or lemon juice to get orange or lemon icing.