This classic-style buttercream is less cloying than the ones found in the typical cupcake shops, but it is still a sweet and rich way to top your cakes, without the dairy. It spreads easily, pipes beautifully and can be colored and flavored in numerous ways.
Chef's notes
Variations:
- To color buttercream: You will find a variety of commercially-prepared natural vegetable-based colors in the market. Some are liquid and some are powdered. The colors are not as vibrant as the ordinary chemical-laden colors, but use those that you are most comfortable using.
- Add powdered freeze-dried fruit to add both color and flavor.
- Chocolate buttercream: Add cocoa powder and additional milk, if needed, until desired color and taste is achieved..
Steps
1
Preparing the Buttercream
Ingredients
3/4 cup vegan shortening sticks, at room temperature*
1/4 cup vegan buttery sticks, at room temperature*
1 tsp pure vanilla extract
5 cups sifted confectioners’ sugar
1 to 4 tbsp almond or coconut milk beverage
Place the shortening, buttery sticks and vanilla in the bowl of an electric stand mixer fitted with the beater attachment. Note: This recipe can also be made using all vegan butter instead of the shortening/butter mix. It is likely you will need to add less liquid.
To start, beat on the mixture on low to just blend. Then, raise the speed and continue to beat until the mixture is very creamy and lighter in color. Raise the speed to high and beat, scraping down the sides of the bowl from time to time, until the mixer is very light and airy.
Lower the speed and begin adding the confectioners' sugar, 1/2 cup at a time, beating on high after each addition. Continue beating until all 5 cups of the sugar have been added. Add 1 tablespoon of the milk and beat to blend. Continue beating for about 5 minutes, adding milk as needed, until you have reached a buttercream of a consistency you desire. Test the consistency and taste throughout the mixing.
The buttercream is ready to use immediately. Store, airtight, at room temperature until ready to use.
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Hi Ashley,
Soy milk, oat milk too, can be used. Remember to add the plant milk cautiously using only as much as needed. That might be less than the recipe states.
Enjoy!
Fran
Fran C • Rouxbe Staff •Hi Ashley, Soy milk, oat milk too, can be used. Remember to add the plant milk cautiously using only as much as needed. That might be less than the recipe states. Enjoy! Fran