Must-Try Vegan Frosting (Trans-Fat Free)


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vegan buttercream frosting

When I made homemade vegan butter, my biggest question – the ultimate test – was whether or not the butter would work in a vegan frosting.  I was skeptical.  I thought that the vegan frosting would melt too quickly or wouldn’t get thick enough to pipe.  This vegan frosting far surpassed my wildest expectations.  It held its shape like a champ and it only started to melt after I left it out on my counter for two days (my house is 68 degrees F – if yours is hotter, you may need to refrigerate the frosted cupcakes).  However, the area that most surprised me was the vegan frosting’s taste.

I started preparing my vegan frosting the same way that I do my vanilla bean buttercream frosting – I beat the vegan butter and added powdered sugar.  I typically add vanilla bean paste at this point, but before adding it to my vegan frosting, I gave the frosting a finger lick test.  I couldn’t believe how good it was.  It was sweet, creamy, “buttery”, and perfectly salty (from the salted butter).  I have NEVER made buttercream without adding some kind of extract to it, but this vegan frosting was so tasty that I decided to leave it unadulterated.

I know that making your own butter seems daunting, and there are a couple ingredients in the butter that you may have never purchased – xantham gum and soy lecithin.  However, the process is simple and you can make a large batch to have on hand whenever you need a vegan frosting.  Once you have the butter, the frosting recipe couldn’t be any easier – it’s two ingredients and two steps!

Must-Try Vegan Frosting (Trans-Fat Free)

Must-Try Vegan Frosting (Trans-Fat Free)

Ingredients

  • 1/2 cup homemade vegan butter, cold
  • 1 1/2 cups powdered sugar

Instructions

  1. Beat butter until it softens and becomes light and fluffy (about a minute on high speed).
  2. Mix in powdered sugar a little at a time until it all comes together and looks like frosting.
http://www.cupcakeproject.com/2012/10/must-try-vegan-frosting-trans-fat-free.html


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14 comments on “Must-Try Vegan Frosting (Trans-Fat Free)”

  1. Nina says:

    Hi!

    I was wondering if you have a recipe for gluten free/dairy free/vegan buttercream that does not melt easily in room temperature for at least 8 h long? Thank you!

  2. Unknown says:

    This comment has been removed by the author.

  3. Fabrizia says:

    Hi, there,

    Would it be too much to ask for a video or pictures of the making of this vegan buttercream?
    I just did mine but it really doesn’t look like yours.
    The taste is great, it tastes like the coconut oil.
    But it looks yellowish and I can chew the grains of sugar when I try it.

    Any ideia what I did wrong?

    • Stef says:

      Sorry you had that problem. I didn’t have the problem at all. Did you make the butter from scratch as well?

  4. Joanna says:

    Veganbaking.net does not exist. Please post vegan butter recipe or email it to me. Thanks!

  5. asher says:

    Alrighty, I made this frosting with earth balance buttery sticks and the texture and color turned out on point. However, the taste is kinda icky. It’s very buttery, yet very sugary. Which is probably how buttercream is suppose to taste. It was just like, the two didn’t pair together in harmony, but rather stood out as individuals. I’m making this in addition to a peanut butter and chocolate frosting (both vegan) and will be serving them at my son’s birthday party tomorrow. I’ll let them be the judges=)

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