How To Make The Best Vegan Buttercream Frosting (2024)

FAQs

What is the best vegan butter for buttercream frosting? ›

Vegan buttercream frosting ingredients

I recommend Miyoko's vegan butter for the best all around vegan butter. for a nut-free vegan butter option. Other great options include Flora Plant Butter, and Earth Balance. More on which butter brand to use below!

That's right - you NEED the vegan butter to be room temperature before you start working with it. If you've ever made vegan buttercream and it's split or gone grainy, this is most likely the reason why.

By mixing in some vinegar, it will give another layer of flavor and also help hold the icing together better. (In general, you'll need a quarter of a teaspoon of vinegar for every three egg whites you use.)

If the frosting is too thin and runny, simply add more powdered sugar, 1/2 cup at a time until the desired consistency is reached.

You may store in the fridge for up to 5 days or at room temperature for up to 3 days. If stored in the fridge bring to room temperature before using again. The Vegan buttercream will thicken up. You may re whip in a mixer or with a metal spoon.

Swiss meringue buttercream is probably the most standard buttercream for pastry professionals. It is incredibly smooth, making it an extremely popular choice for icing cakes. Compared to American buttercream, it has a much stronger butter flavor, but is considerably less sweet.

What are good vegan butter substitutes? In baking, you can use vegan butter, applesauce, dairy-free yogurt, coconut oil, coconut butter, olive oil, nut butter, mashed banana and mashed avocado. In cooking, you can use olive oil, coconut oil, vegetable stock, or avocado oil to replace butter.

How to stop it splitting. If your buttercream starts looking soft and floppy, just stick it in the fridge (or freezer if it will fit) for 15 minutes. You'll see it stiffen up and be able to work with it again.

Now, for this to be the “Easiest Vegan Buttercream Ever” you need a good quality, high fat butter. Most vegan butters are actually mostly water – so when they're room temperature, they are EXTREMELY soft. The tell tale sign of this is if it calls itself a “spread”.

Does vegan buttercream melt? ›

The first thing that could be going wrong if your vegan buttercream is falling apart is that you might be using a butter substitute that has a lower melting point, meaning it will start melting at a lower temperature. Different brands have different melting points and you need to find the one that works for you.

Italian Meringue Buttercream

This is considered one of the very difficult methods for making buttercream because the sugar syrup must be cooked to a specific temperature and then, while piping hot, poured into the whipped egg whites.

Yes, this is absolutely correct. The longer you beat, the more air you incorporate in your buttercream, thus, it will have lots of holes or air-pockets, it will also make the colour lighter. If you will use your buttercream primarily for filling or maybe as simple swirls, then this is ok.

Another way to balance out the sweetness in buttercream frosting is to add a tangy ingredient. Tangy ingredients can help cut through the sweetness and add depth to the flavour of the frosting. Some good options for tangy ingredients include lemon juice, vinegar, or cream cheese.

Sugar is the most important ingredient in all types of frostings, providing sweetness, flavor, bulk and structure.

If you are making warm frosting on your stovetop, flour can be a good thickener.

Vegan Butter: I like to use Country Crock Plant Butter, it needs to be room temperature. Vegetable Shortening: This is very necessary. While normal buttercream is just made with butter, vegan butter doesn't hold up and needs this extra ingredient. Powdered Sugar: Most organic powdered sugar is vegan.

To thicken vegan icing, you can use a combination of maple syrup, coconut cream and cornstarch. Start by adding 1/4 cup of cornstarch to 1/4 cup of maple syrup in a small pot on medium heat. Stir until it becomes a thick paste and then add in 1/2 cup of coconut cream.

The two main differences between traditional and dairy-free buttercream frosting are: The dairy butter is replaced with vegan butter. The whipping cream or milk is replaced with non-dairy milk.

Is Flora plant butter good for buttercream? ›

Brings a luxurious touch to Pancakes, Banana bread, Buttercream frosting, Flapjack and Shortbread.

Betty Crocker and Duncan Hines

All of them contain milk and/or eggs. Duncan Hines, on the other hand, is surprisingly vegan friendly. Many of their cake frostings are vegan.

How long can cake sit out unrefrigerated? If your cake is frosted with buttercream, it will last covered at room temperature for up to four days. However, it is best to refrigerate cakes with other frostings such as cream cheese or ganache. A fully covered unfrosted cake will last for up to 2 days at room temperature.

Shortening or coconut oil (for vegan option) are often used in frostings instead of butter when the result desired is a very white frosting (since butter has a yellow tint) and both can also be used as a substitute in cake.

Coconut oil is a delicious vegan alternative to butter as it behaves similarly to butter compared to other oils. It solidifies when cool and melts at room temperature, making it very versatile. If you use unrefined coconut oil, you can expect a more distinctive taste, but refined coconut oil is basically flavourless.