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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-
-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)
...

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.

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Holly Jade
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