Vegan Vanilla Buttercream
This is an incredibly versatile Vegan and Dairy-Free Vanilla Buttercream. Use it to fill a Vegan Victoria Sponge (using the recipe for Vegan Vanilla Cupcakes) or pipe it high as frosting on Vegan Lemon Drizzle Cupcakes.
What I love most about this recipe is that it truly levels the baking playing-field with Vegan bakes permitted to be as spectacular looking and as downright sugary sweet and indulgent as any other bake! Because, sometimes, we all need a little something sweet…
250g dairy-free margarine
200g vegetable shortening
1tbsp vanilla extract
500g icing sugar
1-2tbsp soy milk (or any alternative milk)
Sufficient to fill and cover an 8” cake
or to pipe on 12 cupcakes
Cream the margarine, shortening, and vanilla until smooth. Allow 3 minutes for this and use a freestanding mixer if you have one.
Add your icing sugar in 3 stages, mixing each time until smooth. A tea towel draped over the bowl your mixer should prevent an icing sugar cloud enveloping your kitchen!
Allowing a good 5 minutes of beating after the final addition to make a light, fluffy buttercream. If your buttercream looks dry or heavy at any stage, add a little soy milk to lighten it up.
“The vanilla in this Vegan Buttercream is of vital importance; cheap vanilla essence will make this taste plastic! Get the best you can afford.”