Vegan Buttercream Frosting, Vanilla
Endlessly versatile and totally foolproof vegan buttercream frosting. Ideal for cupcakes, layer cakes and all sorts of other dreamy desserts.
Servings: 1 portion
Calories: 2062kcal
Ingredients
- 150 g vegan butter at room temperature
- 300 g icing sugar sieved
- 1 teaspoon vanilla bean paste or vanilla extract
Instructions
- Place the vegan butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for at least 3 minutes, stopping the mixer occasionally to scrape down the sides.150 g vegan butter
- Reduce the mixer speed to low and, working with a few tablespoons at a time, add the icing sugar, allowing the previous addition to become fully beaten before moving onto the next.300 g icing sugar, 1 teaspoon vanilla bean paste
- Once all the sugar is added, add the vanilla bean paste and increase the mixer to medium/high speed and beat the buttercream for a further 30 seconds or until nice and fluffy.
- If you're using a piping bag to apply the buttercream to a cake, store the buttercream at room temperature until ready to use. If not, cover and keep in the fridge for up to 24 hours. The buttercream will firm up while refrigerated but should remain light and fluffy.
Notes
- Make sure your vegan butter is at room temperature. The best vegan butter for this recipe is the kind which comes in a block. If you can't find that one, use a vegan margarine instead. I like to take my vegan butter out of the fridge at least an hour before making this recipe. If not, the butter tends to split and curdle on contact with the icing sugar.
- Many icing sugars (or confectioners sugar in the US) are vegan but some arent. They occasionally use bone char as an anti-caking agent in certain brands. It's important to check the brand you use online before purchase.
- Not all vanilla flavourings are created equal. Use real vanilla seeds or vanilla bean paste if you can. If you can't get hold of these (as they're crazy expensive) use vanilla extract instead. Vanilla essence is a no-go. This is truly an imposter product! It's completely synthetic and contains no actual vanilla. Remember, vanilla is the only flavour we're adding to this recipe so it's important to use a good one if you possibly can.
- Don't try to use refrigerated vegan buttercream frosting in a piping bag. It'll be too firm and may cause the bag to rip.
Nutrition
Calories: 2062kcal | Carbohydrates: 303g | Protein: 0.2g | Fat: 97g | Saturated Fat: 25g | Polyunsaturated Fat: 27g | Monounsaturated Fat: 39g | Trans Fat: 1g | Sodium: 975mg | Potassium: 48mg | Sugar: 296g | Vitamin A: 5729IU | Calcium: 3mg | Iron: 0.2mg