So sorry to hear that was your experience! Rate this recipe Enter this easy recipe. Thanks for a reliable recipe! If I am making this 1 day before, should I add food coloring in when I make it, or after it chills before I apply? Then add vanilla and mix once more to combine. Ideal for piping. Thank you so much for sharing. I have other options for you. Turn the mixer speed down to low and gradually add half of the powdered sugar. In the bowl of a standing mixer (or, alternatively, in a medium-sized mixing bowl if using a hand mixer), beat the dairy-free soy margarine until smooth and fluffy, about 1 minute. So I have the earth balance butter. You can also, What vegan oil can I use that not a pre-made processed food like earth balance? Quick question, and it may be a silly one. (If using coconut oil, make sure that it’s soft, but not melted). Required fields are marked *, Notify me of follow-up comments via e-mail. Thanks. Thanks for sharing! This amazing vegan vanilla frosting is a great example! 3 tbsp almond milk Do you mean the kind in the can or the kind in the milk carton? If you struggle to make your piping look nice, I have found that. Our best guess is that it was the type of butter used and/or the room temperature. I added 1 tbsp of milk in during the process. Let us know if you do some experimenting! It did! as expected though. They are like half sticks (half of a regular stick of butter that is) So, is it one stick (one of the 4 in the box) that this recipe is calling for? It’s like a traditional buttercream, but with no dairy. So glad to hear this! This morning, I whipped up this super easy butter cream icing and topped my “cinnabun” with it, and it was decadent! Hello! Cheers, friends! It’s worth a shot (rather than tossing the whole thing). Here is more about what we do. Add hemp milk and vanilla extract; continue beating until fluffy, 5 to 7 minutes. *Frosting will melt and spoil if kept at room temperature for too long. Always make sure your butter is softened before whipping, and sift your powdered sugar into the butter to prevent clumps. I added a bit more powdered sugar to ensure the icing would hold up. Hi there! You want your frosting to be smooth and creamy, yet firm enough to pipe perfectly. Yay! Hi Janis, we don’t think that would work as it will impact the color and texture. (Tastes great on chocolate or vanilla cupcakes)! Carton would be better for this recipe though! Vegan Frosting Recipe Ingredients. 1 1/2 cup icing sugar We’re so glad you enjoyed this and are other recipes! Thanks so much for sharing! I am not vegan but my daughter is and I was just in awe of the flavor. Any suggestions? Once most of the powdered sugar is mixed in, turn the mixer speed up to medium and then high speed, beating until the mixture is smooth and creamy, 2 to 4 minutes more. You only need 4 ingredients to make this recipe: Thanks to the vegan cream cheese and butter, this recipe is almost identical to regular cream cheese frosting. How long will the buttercream last out of the fridge? I love your recipes! Info. Do you think this will be okay sitting out in a 67-70 deg F room for 2-3 hours? That should work well, actually! Thank you for this recipe! Vegan butter is similar to margarine, depending on the ingredients. The taste was perfect! easily made into any flavor that you wish. Wish that your muffins were a little more like cupcakes? (Tastes great on chocolate, vanilla, or lemon cupcakes)! Would this recipe work for making decorative flowers? We’ve never tried it, but it might work. I just made this frosting with earth balance and rice milk. ), 31 Decadent Chocolate Cake Recipes That'll Make You Swoon, Wilton Dessert Decorator Plus Cake Decorating Tool Review, Kootek 42-Piece Cake Decorating Kit Review, Gluten-Free and Dairy-Free Vanilla Frosting, Buttercream Vegan Frosting Recipe (Dairy-Free, Egg-Free), Vegan Dairy-Free Lemon Buttercream Frosting, Kootek All-In-One Cake Decorating Kit Review, The Ultimate Guide to Different Types of Frosting, Vegan Apple Spice Cupcakes With Buttercream Frosting. Our FREE 49-Page Fan Favorites e-Book has 20 recipes we think you’ll LOVE! I stuck to the exact recipe and thought it tasted awful :( I tried it out but definitely not going to make for my daughters birthday. I used the Miyokos brand of non-dairy butter. I’m thinking one batch should do it! Five ingredients, and just 5 minutes to make, it’s a simple and easy recipe that you can mix together in a flash for an effortless, delicious icing. I followed the recipe. Perhaps you meant to comment on a different one? Since butter, or margarine, is the base of this recipe, the type that you select is crucial for the final tastes and texture of your frosting. Hi, I am planning on making and using this for my son’s 1st birthday cake. I’m using earth balance at room temp. Happy wedding day! Let us know if you give it a try! Not sure of the brand – sorry! What type of vegan butter did you use? I’ve made American buttercream before and this was no different except for products! Did I do something wrong? Thank you for your always RELIABLE recipes. Add comma separated list of ingredients to exclude from recipe. ½ cup vegan butter (such as Earth Balance®), 3 ½ cups powdered sugar, sifted if needed. I have made a cream cheese frosting for a vegan carrot cake. Mix in the powdered sugar a little at a time. … Sorry, and lastly any tips to preventing the powder red sugar from flying everywhere as you add it to the butter? Husband said this is our new staple icing. Hi! Only two things went wrong for me (1) the frosting was a little challenging to spread (it kept melting! Vegan cream cheese is prohibitively expensive here, but it won’t be missed with this stunning alternative. You saved Vegan Buttercream Frosting to your. All rights reserved. Find the option to adjust serving size just about the ingredients. Just use some muscle ;D. I’m wanting to use this to frost a cake “naked” style ;) It will be a multi-level cake (two 8 in cakes stacked and two 6 in cakes stacked) will one batch do it, being that it goes on so thin, or should I make 2? Also, it would be best to omit or reduce the dairy-free milk. Use immediately, or store in the refrigerator for up to one week. 1/2 tsp vanilla If using a hand mixer, beat shortening, vegan butter (if used), and liquids first, then add sugar, as above. We aren’t exactly sure which size of butter you are referring to, but hope that helps! Would I add melted chips or cocoa powder? You may also use more sugar, if you prefer a sweeter, thicker frosting. Thanks for sharing! I did find that it started to melt so quickly…any suggestions or is this simply a function of working with vegan butter? Anyone know how I can I fix this ? COPYRIGHT © 2020 ASK THE EXPERTS LLC. Would this recipe modify well to reduce the sweetness by reducing the amount of powdered sugar? This site uses Akismet to reduce spam. Let us know if you try it! Keep an eye on it to make sure it’s moving in the right direction. I’m curious to know whether this will work for an ice cream cake. Here are a few plant-based frosting recipes you could try: Of course, you can never go wrong by serving any dessert with a dollop of coconut whipped cream. It sounds like something went wrong. Start at a low speed and slowly increase to a high speed. A Short History, Chocolate-Dipped Vegan Shortbread Cookies, Pot Roasty Kale Onion Soup: Healthy Winter Fare. What do you do if cannot keep it refridgerated? Thanks so much for your kind words and lovely review, Michelle! this link is to an external site that may or may not meet accessibility guidelines. Try this frosting with your vegan dairy-free cakes, cupcakes, and cookies. Whipping the sugars and fats together will cause them to blend better and whip in air pockets that will make your buttercream light and fluffy. Hi Alisha, we haven’t tried freezing it, so we’re not certain. Love all of your recipes! I’ve heard some vegan bakers use vegetable shortening and butter? Michelle, my son also has severe allergies to wheat dairy and eggs, and I would really like to make him a cake for his second birthday, which cake recipe did you use for your birthday cake?? When ready to use, let it sit at room temperature for 10 minutes, and re-whip with a stand mixer to make it light and fluffy again for decorating. Thanks! Not a dumb question and yes, that will work! Oh no! Add the extract and continue to whip for 1 … Instead, pop the frosting in the fridge, and wait to decorate your baked goods until they cool completely. Oh. Thanks so much! Notify me of followup comments via e-mail. Here’s the skinny on disabling them. Percent Daily Values are based on a 2,000 calorie diet. Hello, We aren’t familiar with that brand, but it might work. The secret to making perfect vegan buttercream is well… the “butter.”. But we wonder if it would work to reduce the butter by 1/4-1/2 and replace that portion with peanut butter? Did the icing hold up under fondant? I am a beginner baker and this is my first adventure into buttercream. Hi Carly, we’d suggest instant coffee powder. Thanks so much! This recipe is my plant-based riff on classic cream cheese frosting, so its flavor is rich, sweet, and tangy.

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