Buttercream Frosting | Plant-Based

Buttercream Frosting | Plant Based

Details

This easy-to-make frosting can be used to decorate a variety of baked good, such as cupcakes and cakes.
  • Serves: 3 cups
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Steps

Step 1: Making the Buttercream Frosting

• 1 cup vegan butter
• 5 cups powdered sugar
• 1/4 cup Simple Cashew Cream
• 2 tsp pure vanilla extract

Method

To start, first make sure you have the Simple Cashew Cream made.

To make the buttercream frosting, beat the butter until light and fluffy.

Next, add the vanilla, half of the cashew cream and half of the powdered sugar. Beat until well combined.

Lastly, add the remaining cashew cream and powdered sugar and beat until you reach the desired consistency. You can add more cream or powdered sugar, if necessary.

While this versatile frosting can be used with a variety of desserts, it just happens to go particularly well with this Vanilla Cake and Lemon Curd recipe, which also both happen to be egg and dairy free.

2 Comments

  • Monica M
    Monica M
    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
  • Lauren L
    Lauren L
    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

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