Vegan Buttercream
A simple recipe for silky smooth vegan buttercream, making dairy free baking easy! This buttercream is perfect for piping, use it to decorate cupcakes, muffins or large cakes.
Servings 12
Calories 68kcal
Equipment
- Stand Mixer
Ingredients
- 200 g vegan butter or margarine with a high fat content
- 400 g icing sugar
- 1 tbsp vanilla extract
Instructions
- Whisk cold butter in the bowl of a stand mixer, using the paddle attachment, on low until light and fluffy. This should take just a couple of minutes.
- Add icing sugar 1/2 a cup at a time, whisking between additions.
- Pour in the vanilla extract very slowly, 1 teaspoonful at a time, whisking between each addition.
- Sprinkle in a bit more icing sugar a little at a time if necessary to get the required consistency.
- If it goes too stiff, add a tiny bit of dairy free milk to thin it.
Notes
Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.
Nutrition
Calories: 68kcal | Carbohydrates: 17g | Protein: 1g | Fat: 1g | Sodium: 1mg | Sugar: 16g