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.