How to Make the Best VEGAN Buttercream! | Cupcake Jemma

by birtanpublished on September 2, 2020

Hello and Happy New Year I hope you guys have had a lovely restful break and are raring to go for some New Year's baking and it is January obviously but maybe not as obviously it's also vegan Yuri which if you hadn't gathered from the name is a whole month dedicated to vegan

And plant-based food so with that in mind I thought it'd be really fun to do a lot more vegan recipes I get asked about them all the time we do a lot more in the shop nowadays so we've got quite a few up our sleeves so this is gonna be

The month of vegan baking guys I hope you're ready so this one is an absolute essential it is for vegan buttercream so here at crumbs and doilies we had a vegan buttercream recipe and it was good and I've given you some some of those

Recipes over the years but we just felt that it was a little bit too sweet and just not as good as it could be so we had a little experiment the whole team got together and worked on lots of different recipes and it made little

Adjustments trying different things and we have think we've come up with the best vegan buttercream recipe hopefully you agree so this recipe is obviously buttercream but obviously butter is not vegan but there are quite a lot of

Alternatives out there originally we used to just use soya spread and over the years we've decided it's quite a strong flavor that's quite a strong planty favor and so our preference now is to use sunflower spread which is a

Little bit more buttery actually but there is one other thing and that is that it has such a low melting temperature that we ended up having to put so much sugar in it that it was so sweet beyond belief because we needed to

Stiffen it up so what we've done is we've actually to experiment a bit with putting vegetable shortening in so this recipe has half we can spread we're using some flour today and half vegetable shortening and I've got 165

Grams or both of those and they're going to eat those up first now obviously hopefully you've watched a lot of my recipes now where I make buttercream when I make buttercream to get it lovely and white at the end a big

Part of that is to beat it up for a long time at the beginning with just the butter this does exactly the same thing but it will take a little bit longer so normally with regular buttercream it's about 5 minutes this might take about 6

Or 7 minutes just be patient oh okay so this has been beating for about seven minutes now and it is very buttery in in appearance actually and it's gone very light and whippy so it is the perfect time to be

Putting the icing sugar in so I have six hundred and sixty grams of icing sugar which I've sifted already and as usual with regular buttercream I'm going to put it in in two stages beating very well after each stage

right so this has been beating for a few minutes now and it is looking very butter creamy which is exactly as it should do so now we're going to loosen it up with a bit of soy milk or you can

Use oat milk or any other milk alternative that you prefer and of course this is going to be vanilla flavor to start with maybe there'll be something else coming up but vanilla flavor obviously gets vanilla so I've

Got the half teaspoon of vanilla extract here and then you want to put three to four tablespoons of your milk alternative in and beat it up really well now this looks absolutely perfect it is butter creamy it's silky and its

Really nice to work with this icing and obviously it tastes really good and it's a great base for lots of other different flavors so if you want to put like peanut butter in you can do that I'm actually doing a recipe next week using

That recipe so please make sure you come back and make sure you click the notification bell down there if you haven't already because that gives you an alert every time I upload so you don't miss anything you can even use

Bisque off spread you can even replace the soya milk with lemon juice for example there's tons of things you can do what I'm going to do though to really get your taste buds going is to make this into a

Luscious rich luxury chocolate a vegan buttercream so all you need to do is to add 170 grams of melted and then cooled vegan dark chocolate most dark chocolate is naturally vegan because it doesn't have any milk solids in anytime you get

Milk chocolate that's usually when you get milky stuff in but do check that it's vegan first and you just want to pour that in and mix a lot so that is my chocolate vegan

Buttercream and Viet vanilla vegan buttercream recipe for you guys it is lovely and smooth it's really nice to work with and you just want to keep it in an airtight container and it will keep for about five days at room

Temperature you don't want to keep it anywhere warm or anywhere really too cold so yeah it's just right I hope you've enjoyed that and don't forget there's gonna be loads more vegan recipes coming your way throughout

January so make sure you tune in and click on the bell so you get notified when I upload you don't wanna miss anything and if you're ever in Soho near my shop in London then please come in because every day like I said we have a

Vegan flavour at least one flavour every single day and throughout vegan you eat we'll be doing nothing but vegan cakes all day every Wednesday so see you there

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