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Homemade Vanilla Buttercream Cake Frosting

What you need: 

1/3 cup vegan butter, softened (I use Earth balance)
4 cups powdered sugar, divided
1/4 cup nondairy milk (I use Soy Dream Original)
1 1/2 teaspoons vanilla extract

What you do: 

1. In a big bowl, mix softened butter with an electric mixer until smooth.
2. Add 1 cup sugar, milk, and vanilla, and mix.
3. Slowly begin to add the rest of the sugar until smooth. You can add more milk if you find that it's too hard to spread. It's really good for chocolate cake.

Preparation Time: 
10 minutes
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

i don't know what happened but i had to use 10 cups of powdered sugar for this to have a frosting like consistency... 4 cups was way too watery... i would also suggest putting the thing you frosted into the refrigerator... mine ended up melting overnight even though i put it on cool cupcakes :(

that happens to me anytime i follow a frosting recipe!  what kind of vegan butter do you use?

i'm wondering if maybe smart balance light is to blame?  i recently mastered frosting, but not by following anyone else's recipes.  do you have access to spectrum vegetable shortening?  it's non-hydrogenated and trans fat free, so not gross like crisco.  use that instead of butter + the liquid in the recipe, OR use equal parts of shortening and butter but no other liquid (for more of a buttercreme flavor) and it will turn out nice and fluffy and just like the kinds they make in bakeries.  perfect for decorating.

i hope i could help.

i posted a thing in the forum a month or two ago called "i.mastered.FROSTING!!!!!!!!!!!!!! " talking about my struggles with frosting.  people gave pointers there.  i also included a couple of my own experiments with this new wonderful thing i discovered!

:D  ;D

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i don't know what happened but i had to use 10 cups of powdered sugar for this to have a frosting like consistency... 4 cups was way too watery... i would also suggest putting the thing you frosted into the refrigerator... mine ended up melting overnight even though i put it on cool cupcakes :(

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This was great! I've never had non-vegan buttercream icing so I can't compare it, all I know is it was good. I made it for my birthday cake :)

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Mine turned out really runny....yummy, but couldn't frost my cupcakes with it.  I used it more as an icing dip.  Next time I'll try without adding the milk and see how it goes...or maybe more butter....I dunno, but I haven't thrown in the towel quite yet.

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i made this with soy nog and colored it with raspberry puree.  yum!!

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Delicious! Not quite like the buttercream frostings of my pre-vegan days, but really, really good nonetheless. I recommend refrigerating it. YUM!

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P.S. - If you can get ahold of it, try to get clear vanilla extract. The cake company Wilton makes it and you can pick it up at Wal-Mart for like 2 bucks. It's clear, so it makes white/yellow mixes look less brown. It's great for this recipe!

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Mmmmmmmmmmmmmmmmmmmm.  ;D  This recipe surprised me! It was really quick and really easy, and tasted better than I thought it would!

You have to let the mixture sit for a minute or two to get the right texture (it'll be too thin at first), and it was still a little thin to spread, so I'd recommend letting it sit 3-5 minutes or so before you spread it. The color has a slight tint due to the vanilla, but I added some red food coloring and made a pink cake for my first attempt at learning cake decorating!

Pictures coming soon.  ;)  Great recipe!

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