Buttercream Frosting | Plant-Based

Hi, I made the recipe and it's very good. the only thing I do not like is the amount of sugar that is used. Can any substitute be used? Thank you I also wanted to ask how long you have to be beating and at what speed. And finally, when the frosting is done, how long has to be in the fridge to be able to decorate and to be firm? or is it not necessary to refrigerate before putting in the pastry bag? Thank you

HI Monica. Thank you for your participation here. I am happy that you liked this outcome. Yes, buttercream is traditionally pretty packed with sugar. You can certainly make a maple sweetened, thick cashew cream to frost a cake with that is healthier. Here is one of our recipes: https://rouxbe.com/recipes/5168-maple-vanilla-frosting This particular recipe is to create a classic buttercream taste and texture that you can frost/ decorate with. You want to beat this on high until it is fluffy and homogenous. I think a total of 2 minutes after everything is incorporated would be sufficient. You can ice the cake immediately and I usually find that easier than letting it get too cold. If you want to decorate, put it in your pastry bag and refrigerate for an hour or so to get a more firm frosting. Best of luck. Lauren

That looks so good. Unfortunately i can t find in the country i live vegan butter nor vegan margarin. I am myself vegan. I checked google for recipes but if you could give me one to make my butter myself, i would really appreciate. Thank you .

Nathalie, please see the following video: https://www.youtube.com/watch?v=GHQGGAY0vo8