Let it cook over medium heat until it starts to boil, and let it go until it stops bubbling. Put your delicious-but-too-soft butter into a shallow pan and melt it. So what is my alternative route? I cook the water out of my high-water butter and it suddenly turns high-fat. You can definitely make your own butter from scratch if you feel like it, but I never do. It’s going to take some time, and you’ll feel like you’re wasting money, but it’s a viable option for those who don’t have vegan shortening options OR high-fat vegan butter available (I’m looking at you, South Africa!) – you’re going to make your own.
NO BUTTER VANILLA FROSTING RECIPE FULL
If you go this route, it won’t be the “easiest” anymore, as it’ll take an extra step and a good chunk of time, but it’ll still come out just as high quality and delicious as the full butter version (yes, I promise).ĭon’t want to use shortening? There is another, final option. I usually use a 50/50 ratio for easy maths’ sake. But for cupcakes and frosting shots, it’s wonderful.Īnother option is to cut your butter with veggie shortening or straight palm oil. Note that the buttercream will be EXTREMELY soft, and won’t hold up in between cake layers or macarons. If you can’t find a vegan butter with a fat content of 79-80% or more, I have had success with Smart Balance (64% fat) for frosting cupcakes.
NO BUTTER VANILLA FROSTING RECIPE TRIAL
It has a higher fat content of 80% and is used by some commercial bakeries in Sydney to produce vegan croissants.Įven with the food service version, melt is a factor in the warmth, so a little shortening can help, so personal trial and error really pays off.” So silk. “For the oil percentage in Nuttelex it depends if you’re buying retail or food service…” She adds, “Retail sizes available from most grocers like Aldi (best price), Coles, Woolies and Costco (5kg tubs).įood service comes in a 15kg box with plastic liner. If you’re in Australia, Lis Armstrong of Treat Dreams, which specializes in vegan chocolates, treats, and desserts, advises that Nuttelex is a good choice. Miyoko’s cultured butter should work well based on accounts I’ve read of it, but I’ve never tried it myself as the exclusive fat in a buttercream. If you have another butter that’s at least 79-80% oil/fat though, it should be fine. Two good options for this recipe would be Earth Balance sticks and Country Crock Plant Butter (my personal preference). The tell tale sign of this is if it calls itself a “spread”. Most vegan butters are actually mostly water – so when they’re room temperature, they are EXTREMELY soft. Now, for this to be the “Easiest Vegan Buttercream Ever” you need a good quality, high fat butter. If it really bothers you *that* much, just imagine I’m calling it margarine. Well, neither is peanut butter or apple butter, so let’s just go with it here. “It’s not actually butter because it’s not made from dairy,” say the purists. It CAN be made with just a hand mixer (if that’s all you’ve got), and it can also be turned into a “crusting buttercream” if you need that for your creation – just see the notes in the recipe. It’s an American buttercream, but this icing is so good that I’ve sold it by the bucketful and even offered it as 2oz “frosting shots” to a begging and drooling clientele. In about ten minutes or less you’ve got delicious, crave-worthy, allergy-friendly, infinitely customizable, perfectly pipe-able frosting to use on all your cakes, macarons, cookies, cinnamon rolls, and other confections. This vegan buttercream is so easy, it should be a crime.
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