A butter cream that is silky and whip cream, is dairy and egg free, and pipes and frosts cakes like a dream? The best part: it doesn’t taste like whipped vegan oil?! You can achieve your buttercreamy dreams with the best VEGAN buttercream recipe EVER. 

 

Silky Vegan Dairy Free Buttercream Frosting

What’s your take on buttercream? Do you like it thick, rich and sweet like American buttercream, light and fluffy like Swiss meringue, creamy and slightly tangy like cream cheese frosting, or somewhere in between?

When it comes to vegan and non-dairy butter cream, stability can become a challenge. Our “butters” are made with oils, which were liquids at room temperature at one point, but got processed into a solid. Somehow. However, due to a lack of natural proteins and high saturated fat (like cow’s milk butter), it does not hold up well in extreme temperatures that are above room temperature. It can also be difficult to spread evenly, pipe and colour. Unless you are adding a ton of icing sugar or shortening to the mix for stability, the classic recipe of just “butter” and sugar won’t work out.

This recipe changes EVERYTHING!

Although it is a challenge to make, the result is worth the work. This buttercream is the perfect cross between a Swiss meringue and an American buttercream.

  • Its light and fluffy, but still has a buttery-ness to it that keeps it solid;
  • It doesn’t require a ton of sugar to stabilize;
  • It colours well;
  • It spreads on cakes and pipes like a dream;
  • It’s almost like whipping cream!

The only downfall to this frosting is STABILITY! It requires whipping at least twice with a period of being completely chilled solid partway through the process to ensure it will stay piped and beautiful, no matter what temperature. If you do not freeze it and rewhip it before use, the icing will come apart completely (it’s really quite disgusting).

Nevertheless, this frosting is worth it. So let’s get whipping.

Print Recipe
Silky Vegan Dairy Free Buttercream Frosting
A butter cream that is silky and whip cream, is dairy and egg free, and pipes and frosts cakes like a dream? The best part: it doesn't taste like whipped vegan oil?! You can achieve your buttercreamy dreams with the best VEGAN buttercream recipe EVER. Get ready to break up with your old frosting, because this dream boat is coming to a kitchen near you!
Prep Time 30 minutes
Passive Time 2 hours
Servings
iced cupcakes
Ingredients
Prep Time 30 minutes
Passive Time 2 hours
Servings
iced cupcakes
Ingredients
Instructions
  1. Using a stand mixer, whip butter for 3-5 minutes on the highest speed until very light and fluffy. The colour will even become paler- the more you whip, the better.
  2. In a separate mixing bowl, whisk together the icing sugar, non dairy milk, soy isolate powder, flavouring and colour.
  3. Once combined, turn the mixer down to a low speed setting and gradually pour the sugar slurry into the butter.
  4. Once completely poured in, turn the speed of the mixer to a medium-high level and let it mix for 8-10 minutes.
  5. The icing will go through three phases: a. Cottage cheese: small little curds that look suspended in goop will form. This is the fats attempting to repel the liquids and sugars. b. Cheese curds: these small curds start to get bigger. The soy isolate protein is binding to the fats and to the sugars, and with the addition of air, the butter is starting to take shape. c. Mayonnaise: this is when the frosting is complete. The frosting becomes shiny, soft, spreadable and airy, just like mayonnaise. Once you reach this point you can stop whipping.
  6. Take the entire icing bowl and place it in your freezer for at least 30 minutes, if not longer. Let the icing solidify completely.
  7. Once solid, remove the bowl from the fridge and place it in a bowl of hot water. We are going to try and quickly melt some of the icing.
  8. Once the icing starts to melt on the side, you can use a spatula to mix the warm edges into the cool centre. You’ll start to notice that the frosting is retreating to the cottage cheese phase again. This is okay.
  9. Once it has softened enough that you feel confident the beater can move through it, place the mixing bowl back under the stand mixer and crank it up to high speed. Whip again until it is mayonnaise again, 6-8 minutes.
  10. Your frosting is ready to be used! Keep in the fridge if not in use and just slightly melt and rewhip again as needed.
Recipe Notes

STORAGE

Icing will keep in the fridge in an airtight container for up to 8 weeks. Icing will keep in the freezer even longer. Check the expiry date of your milk to verify when it could turn.

PIN IT FOR LATER

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Comments 3

  1. Oh my – this looks amazing! Not at all like some shady vegan buttercream versions I’ve found. I’m making smash cupcakes for nine 1-year-olds, so need to colour small portions of frosting in 9 different colours. When and how would you add the colours (I have gel colours) so that things don’t break down and go crazy and gross in the process?

    1. Post
      Author

      Thank you! You add the colour in with the milk and sugar. That way it fully dissolves and better emulsifies with the butter! Good luck!

      1. Thanks! I probably need to add it later though – nine small portions need to be coloured differently, but I probably wouldn’t want to make each tiny batch separately from scratch, right? I have gel colour so gently folding it through should work. I’ll give it a try! Super delicious and incredible recipe by the way! I made a test batch (because…9 tiny cakes o_O).

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