Vegan Vanilla Buttercream
Servings 12 servings
- 125 g dairy-free margarine I use Pure Sunflower
- 125 g baking block I use Stork - soft at room temperature
- 500 g icing sugar
- ½ tsp vanilla extract
- Approx. 1 tbsp dairy-free milk I use almond milk
Cut the baking block (125g) into cubes (about 1″). Put into a bowl with the dairy-free margarine (125g) and beat until soft (either by hand or with an electric mixer on a low speed).
Sift the icing sugar (500g) and then beat it into the margarine/baking block – I prefer to add the sugar a couple of spoonfuls at a time as this makes it easier to combine and minimises the amount of sugar that flies out all over the kitchen.
Add the vanilla extract (½ tsp) and mix until fully combined.
You want your icing to be a spreadable consistency (take a look at my recipe for vanilla buttercream for more about this). If it's a little too stiff then add the dairy-free milk (no more than ½tsp at a time) until it is your desired consistency. Beat in each addition of dairy-free milk fully before adding more.
Now your buttercream is ready to use.
This recipe makes enough for 12 cupcakes or to cover and fill a 2-layer 20cm round cake.
Have you tried this recipe? Please leave a comment and rating at the bottom of the page to let others know what you thought.
Calories: 298kcal | Carbohydrates: 41g | Fat: 15g | Saturated Fat: 3g | Sodium: 166mg | Potassium: 4mg | Sugar: 40g | Vitamin A: 770IU | Calcium: 3mg