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Monday, 21 March 2016

Vegan Buttercream

Vegan, Dairy-free, 3 ingredients

Making the Perfect Vegan Frosting to Pipe with has been a nightmare for me!
It had always turned out runny and would melt very easily.
I am over the moon to share with you this delicious and Pipeable (yes...i said Pipeable) Vegan Frosting!
This Recipe is light & fluffy, yet firm and pipes Bakery style!!!

This is such a great Recipe and can be adapted in many ways. 
Eg:
-Replace the Vanilla Extract for Orange Oil for Chocolate orange Cupcakes
-Fresh Lemon for a Lemony Twist
The list could go on and on...

I LOVE how it turns out and I'm sure you will too!

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Ingredients-
-380grams of Icing Sugar (Sifted)
-350grams of Dairy-free Butter/Margarine (I used Tomor)
-1 Teaspoon of Vanilla Extract
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You will need an Electric Mixer (I used a Hand Mixer)

Step 1- Cream the Butter in a Bowel, on a low speed until creamy.
Tip- When using an Electric Hand Mixer, always avoid Ceramic Bowls as the Hand Mixer can mark & Chip the Bowel.
Stainless Steel & Plastic Bowls are great to use (I use Plastic)

Step 2- When your Butter/Margarine is smooth, creamy & light in colour, carefully sift in the Icing Sugar and drizzle in the Vanilla Extract.
Whizz together until fluffy & fully combined.

At this stage you can always add in Food colouring to make your Frosting POP!
Step 3- Carefully dollop the mixture into a Piping Bag and start icing.
You can always chill the Frosting. 
I find it a little easier to Pipe when the Frosting is firmer.
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Holly Jade
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