Description
An easy Vegan American Buttercream recipe for all your cakes
Ingredients
Scale
165 g (⅔ cup + 1 teaspoon) hi-ratio vegetable shortening
165 g (⅔ cup + 1 teaspoon) vegan butter or margarine (block butter works best)
375 g (3 cups) icing sugar or confectioners sugar
½ teaspoon vanilla bean paste
½ teaspoon vegan butter flavouring (optional)
Pinch of sea salt
1 tablespoon boiling water
Instructions
- Warm shortening and butter in the microwave until it’s soft to touch but not melted. Place in the bowl of a stand mixer and use the paddle attachment to beat on a low speed until completely smooth and lump free; about 5-10 minutes.
- If there are still lumps, add 1 tablespoon of boiling water and beat thoroughly. If there are still lumps, remove 2 tablespoons of the mixture, melt completely, and then add it back into the mixture whilst beating until smooth.
- Sieve icing sugar and add a cup at a time whilst beating on low speed. Add vanilla, butter flavour, salt and beat until combined.
- If you’re mixture is very soft, set in the fridge for 30 minutes until firm enough to pipe.
- Prep Time: 15 mins
- Category: Dessert
- Method: 1 bowl mixing
- Cuisine: Dessert
Keywords: buttercream, american
