Basic Ingredients:
1/4 cup dairy-free Sour Cream
1/2 cup vegan butter (or Coconut spread )
3-4 tbsp. dairy-free milk ( I use Almond original )
3-4 cups Powdered Sugar
1 tsp GF Vanilla flavoring

Allowing your vegan butter and sour cream to come to room temperature before mixing will allow for better blending.  With electric beater, mix ingredients on low until moist, then beat on high until smooth and creamy.

Chocolate Frosting:  in small saucepan add 9 level tbsp. Cocoa and 3 tbsp oil and mix well over low heat.  Add the chocolate mixture to basic frosting ingredients.

French Vanilla Frosting:  replace Vanilla flavoring with McCormicks French Vanilla Extract.

Coconut Frosting:  replace Vanilla flavoring with 1 tsp. Coconut Flavoring ( I use Frontier ) and 1 cup sweetened coconut flakes.  You can add 1 cup well-drained crushed pineapple to this frosting to add a boost of flavor.

Banana Frosting:  replace Vanilla flavoring with 1 tsp. Banana Flavoring ( I use Frontier )

Maple and Pecan Frosting:  replace Vanilla flavoring with 1 tsp. Maple Natural Flavor Extract (Nature’s Flavors) and 1 cup finely chopped pecans.  Try adding 1 cup of toasted coconut to this frosting with a chocolate cake.

Cherry Frosting:  replace Vanilla flavoring with 1 1/2 tsp. McCormicks Cherry Flavoring.

Chocolate-Cherry Frosting:  Make the chocolate frosting and ad 1 1/2-2 tsp. McCormicks Cherry Flavoring.

Orange Cream Frosting:  replace Vanilla flavoring with 1 tsp. orange peel and 3-5 tbsp orange juice in place of milk.