![]() The first challenge to veganizing this traditional recipe is finding a plant-based substitute for the egg whites, and for that task, there’s only one natural solution: aquafaba. Softened butter is then added a few tablespoons at a time, emulsifying with the meringue to form a smooth, silky frosting. How do you make Swiss buttercream without eggs or dairy?Ĭlassic Swiss buttercream is made by heating sugar, egg whites, and salt, then beating to make a stiff meringue. If your frosting is too thick, add a small amount of plant milk, if it’s too runny, try placing it in the fridge to firm up before adding more powdered sugar.Aquafaba is the viscous liquid left over when you drain a can of chickpeas, and surprisingly, it makes an excellent substitute for egg whites. You shouldn’t need more powdered sugar than the recipe calls for, this will result in an oversweet frosting with an undesirable texture. This frosting makes enough for a two layer nine inch cake, or about twenty four cupcakes.īe careful if your environment is too warm because it could cause your butter to be too runny, which could ruin the frosting. Vegan Frosting for Cake and Cupcakes Tips Try this frosting on my Lavender Shortbread Cookies for a floral and vanilla flavor combination! You can also add some vegan food dye like below, and rainbow sprinkles on top is always a good idea. That’s it – feel free to pipe or spread the frosting as is to any sweet treats that need some vegan buttercream frosting. ![]() You want to use a little as possible for best results, but you can add up to three or even four tablespoons if you would rather spread it instead of pipe. To make it easier to work with, add just a tablespoon or two of plant milk and mix in. I recommend using an electric mixer for this, but you can also use a whisk and vigorously whisk by hand.īeat the butter just until nice and creamy, and then add in the vanilla and mix to incorporated.Īdd the powdered sugar a cup at a time, mixing completely in between, until all is added. The butter must be room temperature – do not melt it in the microwave or else the texture will not be right! To make this delicious and easy vegan vanilla frosting recipe, start by adding the room temperature vegan butter to a bowl. How to Make Dairy Free Frosting Making the Icing Try my Vegan Whipped Cream for a lighter frosting too if you’d like! This frosting will keep for one to two weeks in the fridge, it will just need to sit out for a little while to become easily pipeable or spreadable.Īfter being added to cakes, cookies or cupcakes, the frosting will be fine for up to three or four days at room temperature for optimal taste and texture. The ingredients are very basic and familiar, with just a couple dairy free swaps. Making this recipe for vegan frosting is such a breeze, it’s ready in no time and is perfect for any dessert that needs some added vanilla sweetness. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |