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…
I recommend using the Stork baking block for this recipe (not the one in the tub as this is not vegan) as it holds firm enough for piping like you would expect a frosting to do.
Sufficient to fill and cover an 8” cake
or to pipe on 12 cupcakes
250g dairy-free margarine
(the Stork baking block works best)
200g vegetable shortening
1tbsp vanilla extract
500g icing sugar
1-2tbsp soy milk (or any alternative milk)
- 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.
- Dollop, spread, or pipe this buttercream triumphantly over Vegan Dairy-Free Vanilla Cupcakes or go big with a Vegan Red Velvet Cake in a Buttercreamed design!