Vegan Buttercream Recipes

VEGAN BUTTERCREAM

Steps:

• Beat 1 cup of vegan butter on a medium speed for 30 seconds with a paddle attachment or hand mixer until smooth.
• Mix in 1 Tbsp vanilla extract or vanilla bean paste on a low speed. If desired, add in an additional tsp of almond, coconut, or lemon extract.
• Slowly mix in 3 cups of powdered sugar and 1 Tbsp of alternative milk on a low speed.
• Mix on low for a couple minutes until the ingredients are fully incorporated and the desired consistency is reached.
• If the frosting seems too thick, add in additional dairy free milk (1 tsp at a time). If the frosting is too thin, add in more powdered sugar (1/4 cup at a time).
• Then use as desired! I love using this buttercream to frost cupcakes and cakes.

VEGAN BUTTERCREAM FROSTING

Steps:

• Beat shortening and vegan butter together with an electric mixer until well combined and fluffy. Add powdered sugar and beat for about 3 minutes more.
• Add hemp milk and vanilla extract; continue beating until fluffy, 5 to 7 minutes.

THE BEST VEGAN BUTTERCREAM RECIPE

Steps:

• Combine the vegan butter and shortening in the Kitchen Aid (or stand mixer) bowl with the paddle attachment
• Whip on medium to high speed for about 3 minutes.
• Scrape the sides and bottom of the bowl to make sure it is evenly mixed and add the salt and flavors. .
• Stop mixer and add the sifted confectioners sugar all at once.
• Mix on low speed until incorporated , scrape the bottom and sides of the bowl and then mix on high speed for 3 minutes.
• Scrape the bowl again and then while mixing on low speed slowly drizzle in the almond milk
• Increase speed to high and whip for another 2 minutes

VEGAN BUTTERCREAM

Steps:

• In a large bowl, blend together the shortening and buttery spread with a handheld mixer until creamy. Mix in the salt, agave nectar, and vanilla extract, whipping until smooth.
• Refrigerate the frosting for 2 hours, or until firm. Remove the frosting from the refrigerator. If the frosting is too stiff to spread, place the bowl over a pan of warm water very briefly and whip the frosting until it has the desired consistency. Frost your cupcakes immediately, then place the frosted cupcakes in the refrigerator to keep the consistency of the frosting firm until serving.
• You can also store the buttercream in a glass Mason jar in the refrigerator for up to 3 days. When you remove it from the refrigerator, follow the above instructions. If the frosting separates, simply whip it together with a handheld mixer until it is creamy again.