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!
...
Ingredients-
-120g of vegan butter (I use Tomor)
-380g of icing sugar
-1 teaspoon of vanilla bean paste (You can use extract)
+
-1 teaspoon of dairy-free milk (if needed)
-380g of icing sugar
-1 teaspoon of vanilla bean paste (You can use extract)
+
-1 teaspoon of dairy-free milk (if needed)
...
Step 1- Cream the butter in a bowl 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.
Step 2- When your butter/margarine is smooth, creamy & light in colour, add in the icing sugar and vanilla paste or extract.
Whizz together until fluffy & fully combined.
Add in a splash of dairy-free milk if the mixture is too thick.
Step 3- Transfer the buttercream into a piping bag fitted with your chosen nozzle and start frosting.
This buttercream will firm up at room temperature.
...
Make sure you follow me on my social media
Instagram- https://www.instagram.com/thelittleblogofvegan/
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Twitter- https://twitter.com/blogofvegan
I would love to see your take on my recipes. Tag me on social media using the hashtag
#blogofvegan #thelittleblogofvegan
All of my social media links are in the side bar - come and say hi! :)
Share my blog and follow me for more yummy posts to come!
Holly Jade
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.
Step 2- When your butter/margarine is smooth, creamy & light in colour, add in the icing sugar and vanilla paste or extract.
Whizz together until fluffy & fully combined.
Add in a splash of dairy-free milk if the mixture is too thick.
Step 3- Transfer the buttercream into a piping bag fitted with your chosen nozzle and start frosting.
This buttercream will firm up at room temperature.
...
Make sure you follow me on my social media
Instagram- https://www.instagram.com/thelittleblogofvegan/
Facebook- https://www.facebook.com/littleblogofvegan/
Twitter- https://twitter.com/blogofvegan
I would love to see your take on my recipes. Tag me on social media using the hashtag
#blogofvegan #thelittleblogofvegan
All of my social media links are in the side bar - come and say hi! :)
Share my blog and follow me for more yummy posts to come!
Holly Jade
This tasted SO GOOD!
ReplyDeleteBest vegan icing recipe ever!! I ruined 3 others before making this one and I will never go back!!
ReplyDeleteOmg- yes yes yes!!!!! Thankyou so much Bridgette!!! x
DeleteWhat brand of vegan margarine did you use?x
ReplyDeleteFor this, i used Tomor...but as this contains Palm Oil and i am against using it..i have been using any vegan margarine i can find without the use of palm oil. For buttercream, you'll need to find out yourself which works in the climate your in :) x
ReplyDeleteI must give this a try as my daughter is vegan and i find it hard to make things for her. Thank you for sharing this.x
ReplyDeleteHow many cupcakes can you frost with those measurements?
ReplyDelete