This buttercream uses the same ingredients I used in my pre-vegan days but dairy free. What more could you ask for? Dairy free baking really isn’t complicated at all. Once smooth and creamy but still holding stiff, this means it’s ready to use.This simple recipe shows just how easy it is to make vegan buttercream with 3 basic ingredients and no magic whatsoever!Ĭreamy, swirly, easy, pipeable vegan buttercream. If it’s still too thick and not creamy add more milk. The frosting will be a bit lumpy so add in ½ a tablespoon of milk. Add in the extra cup of sugar and keep mixing. After a minute or two it will start to come together and get thick and creamy. Start by beating together the vanilla extract and dairy-free butter using the paddle attachment on your stand mixer.Īdd in three cups of icing sugar and continue mixing. I find it easiest to use my stand mixer but you can also use a hand mixer. To make this buttercream you’ll need an electric mixer as without it you’re going to struggle to get the same creamy texture so I wouldn’t recommend attempting it. Salt – technically optional but if you want to cut the super sweetness due to the amount of sugar we use, then adding just a pinch to taste is going to really give you the best flavours.You only need a little bit but it’s going to make this frosting super creamy. Dairy-free milk – my preference is usually vanilla almond milk, but I’ve used regular almond milk, soy milk and oat milk in a pinch and all give fantastic results.The only difference is the mixture has a little bit of cornflour added which means it’s less likely to clump together and turn rock solid. Icing sugar – I use the icing sugar mixture from the supermarket, not the pure icing sugar.In the US, the closest alternative is Earth Balance which I understand to be very similar. I love and always use Nuttelex Buttery which is an Australian product. Use a quality dairy-free butter substitute here for the best flavour and texture. Dairy-free butter – this is the key ingredient to make this the best frosting.To make this frosting you really only need 4 key ingredients. Ingredients for vegan buttercream frosting So if anyone you know can’t eat dairy or follows a vegan diet then treat them to a cake (you can find many options in the archives of this site) with a generous swirl of this buttercream and I guarantee they will love it. This recipe came about because I wanted to enjoy delicious, decadent cakes without the dairy and since then has been a staple in my house. Too thin, just add more icing sugar, too thick and add a little more liquid. The more you practise piping, the more you’ll learn the feel of texture you’re looking for. It needs to be smooth and creamy but still have enough structure to pipe and hold it’s shape. It’s the only buttercream recipe you’ll ever need.īuttercream frosting is all about the texture. This recipe has not only been enjoyed by all my friends, family and work colleagues, it has also been made by count-less readers over the years who’ve raved about just how good this frosting is. It’s the easiest, creamiest, most delicious way to finish off any cake or cupcake. Use this buttercream with this impressive vegan vanilla cake or make a batch of vegan vanilla cupcakes instead! This post will show you how to make the smoothest, creamiest frosting that is not only dairy-free but also tastes delicious. This is the ultimate vegan vanilla buttercream recipe, perfect for piping and decorating your favourite cakes and cupcakes.
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