Vegan “Buttercream”

Vegan “Buttercream”

Directions

1. Add the paddle attachment to a stand mixer. Add butter and half the powdered sugar to the bowl. If the sugar is clumpy then sift into the bowl.
2. Mix on low/stir until completely incorporated. It’s important to do this slowly to avoid gritty buttercream!
3. Add the second half of the powdered sugar and mix again on low/stir until completely incorporated.
4. Add the liquid and vanilla extract and continue to mix on low until completely incorporated and the mixture is smooth.
5. Use a rubber spatula to scrape the sides and bottom of the bowl.
6. If adding a colour start with a drop or two and adjust until the desired colour is reached. Keep in mind that darker colours develop over night in the fridge.
7. Mix on medium/high until the mixture is fluffy and smooth.
8. Adjust the consistency by adding more liquid by the teaspoon to thin, or more powdered sugar by the quarter cup to stiffen until desired consistency is reached.

Baker Notes:

• Some vegan butter contains more liquid than others and the consistency may differ. Adjust the consistency by adding more liquid by the teaspoon to thin, or more powdered sugar by the quarter cup to stiffen until desired consistency is reached. If you’re planning on piping the icing it should be firm enough to hold the shape of the piping tip.
• Vegan buttercream does not firm up as hard as dairy buttercream does so be sure to keep the cupcakes or cake in the fridge once decorated.