Vegan buttercream
Vegan, dairy-free, three ingredients! Making the perfect vegan frosting to pipe with has been a nightmare for me! It had always turned out runny and would melt very easily. I am over the moon to share with you this delicious and pipeable (yes, I said pipeable) vegan frosting! This recipe is light and fluffy, yet firm and pipes bakery style!
Ingredients
Makes: 730 g frosting
- 350g dairy-free margarine
- 380g icing sugar
- 1 teaspoon vanilla extract
Method
Prep:10min ›
Ready in:10min
- Cream the margarine in a bowl on a low speed until creamy.
- When your margarine is smooth, creamy and light in colour, carefully sift in the icing sugar and drizzle in the vanilla extract. Whizz together until fluffy and fully combined.
- Carefully dollop the mixture into a piping bag and start icing.
Tip
You can always chill the frosting in the piping bag so it's firmer for piping. I find it a little easier to pipe when the frosting is firmer.
When using an electric hand mixer, always avoid ceramic bowls as the hand mixer can mark & chip the bowel. Stainless steel & plastic bowls are great to use (I use plastic).
See it on my blog
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Reviews in English (1)
Don't use a Soya Based Margarine as it binds too much, had to add around 20% more sugar and 1 tablespoon of soya milk to loosen - 20 Jul 2017
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