Vegan “Butter”cream

Vegan BC 1- best

Veganism is definitely sweeping the globe!

Yay for animal friendly recipes!

I recently made a vegan chocolate cake recipe and then turned that lovely creation into an amazing Vegetable Garden Cake!

So, in keeping with the vegan theme there I had to be sure everything~ including the filling and icing were indeed~ Vegan!

I currently do not have many options for vegan recipes here on Gretchen’s Bakery (YET!)

But I am testing and trying as many as possible, so there will definitely be more to come I promise!

Here is a  “Butter”cream Recipe that I basically tweaked, twisted and turned into my own creation by using the Wilton Buttercream decorators icing as my base and then I made some variations to make it my own.

Be sure to watch the video to the end so you can see how easy it is to make a chocolate variation!

4.0 from 2 reviews
Vegan "Butter" cream
 
Prep time
Total time
 
Author:
Serves: 4 cups
Ingredients
  • Earth Balance Vegan Buttery Sticks 2 sticks (226g)
  • Sweetex Solid Vegetable Hi Ratio Shortening 1 cup (226g)
  • Confectioners Sugar 6 Cups (720g)
  • Milk Alternative (I used almond milk) 4 Tablespoons (60ml)
  • Vanilla Extract 1 teaspoon
Instructions
  1. Cream the earth balance and shortening together with a paddle attachment until light and fluffy, about 5 minutes
  2. Add the alternative milk of your choice and continue whipping for about 1 more minute.
  3. Add the sifted confectioners sugar and blend on low until smooth
  4. Add the vanilla extract
  5. Blend to smooth
  6. *For Chocolate: Add 4 Tablespoons Cocoa Powder dissolved in 3 Tablespoons of Hot Water
Notes
Vegan buttercream can be stored at room temperature for 2 days, refrigerated for 1 month or frozen for 2 months

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20 Comments

  1. We also have trouble with dairy in our house. I have made her Swiss Buttercream recipe using 1/2 cup less Earth Balance sticks instead butter and 1/2 cup more shortening. It tastes and frosts great.

  2. Gretchen,
    Thank you so much for all the time you spend showing us how to make these beautiful and wonderful desserts. I make cakes for all occasions and still love to try new ones that are great. I am always reading and love to learn how to make different cakes. again, thank uou for all you knowledge on desserts and other
    Tips. Elsie in Florida I see you joined us in the sunshine state.

    1. Hello Gretchen!

      Have you tried this with non-hydrogenated shortening? That is what I typically use for my buttercream, I’d never heard of Sweetex before your video! Thanks!

      1. non hydrogenated? Well, shortening typically is always hydrogenated that is what makes it solid at room temperature, but if you meant to say Hi Ratio shortening? Then yes I have used Crisco and it gives a very heavy greasy mouthfeel. But whatever shortening you like to use for buttercream is fine

  3. Is it ok to use soy milk with this recipe? And which recipe works best under fondant, This one or the vegan Swiss buttercream?

  4. Hey Gretchen!
    Delicious frosting!
    Can I cut down on the sugar to make it less sweet? Will it change the frosting consistency or texture? It’s a little too sweet, but still good!

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