A unique spin on Ermine Buttercream uses fresh apples as the base!
Apple Buttercream is a great way to reduce a major amount of sugar that is in traditional buttercream recipes!
Fresh apples impart a natural sweetness while adding pectin for a boost in stability!
How can it be possible that apple buttercream doesn’t taste like apples!?
Just wait and see for yourself!
Perfectly paired with my chocolate cake recipe which I also converted to low sugar and low oil
This entire cake has me falling in love!
Click here for more information about sugar free baking
WATCH THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE APPLE BUTTERCREAM
Notes for Success:
I am using Granny Smith apples, as these are my favorite apples for all things baking, but feel free to use any apple you like the best!
Adding flavor to any buttercream recipe can prove to be difficult, especially an ermine style buttercream like this one.
I would recommend to add any liquid flavorings to the custard portion of the recipe rather than to thee buttercream as we normally do.
Powder or paste flavorings are always butter no matter what recipe you are using click here for more about Flavoring your Buttercream Recipes
Cornstarch is a very difficult ingredient to measure consistently with a volume/spoons measure
So while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results.
Changing the sugars in this recipe is very forgiving since the majority of it is in the custard recipe which can accommodate any type of sugar/liquid/granular or diabetic substitutes.
The confectioners sugar that I added is optional, but I did find it helped the stability of a recipe such as this one by absorbing some of the wetness creating a stronger emulsion
For more recipes that are low in sugar click the links below!
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- Sugar Free Eclair Cake
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- Date Walnut Scones
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- Vegan Madeleine’s
Chocolate Eclair Snack Cake ~ sugar free/reduced oil
Apple Buttercream
Ingredients
- Fresh Apples 3 large (300g) *any apple you like is fine
- Water 4 Tablespoons (60ml)
- Sugar of your choice 1 cup (200g)
- Cornstarch 10 Tablespoons (80g)
- Plant Milk 2½ cups (600ml)
- Vanilla Extract 2 teaspoons (10ml)
- Salt ½ teaspoon
- Vegan Butter 6 sticks (672g)
- Confectioners sugar 1 cup (120g) *see notes
Instructions
- Soften the vegan butter at room temperature so it is still firm, but pliable
- Prepare the apples by peeling and coring them (*see video I like to use the apple skins in one long ribbon while cooking)
- Add chopped apples & that ribbon of apple skin to a medium sauce pot with the water and sugar of your choice
- Cook the apples over medium to high heat with the lid on for about 10 minutes to rapidly boiling, Take off the lid and reduce the heat to a simmer until the apples are translucent & mushy.
- Remove from heat and remove the ribbon of apples skin(s)
- Transfer the apples to a blender with about ½ cup of the plant milk and the cornstarch and puree smooth
- Transfer the apple puree to the same sauce pot that you cooked the apples & add the remaining plant milk.
- Return to the stove over medium to high heat whisking constantly until it comes to a boil.
- Add the vanilla extract and then strain through a mesh strainer onto a sheet pan (no parchment paper or grease!)
- Refrigerate the custard until it is completely cold & set
- Meanwhile whip the vegan butter & salt with an electric mixer with the whip attachment until it is aerated & light and fluffy and starting to look whiter in color (about 5 minutes) scraping the bottom & sides of the bowl often
- Add the sifted confectioners sugar and whip for another minute or two until smooth scraping the bottom & sides of the bowl often
- Add the cold custard to the vegan butter while continuing to whip on high speed until all the custard is incorporated, scraping the bottom & sides of the bowl often
- Continue whipping until the buttercream is smooth & silky
Notes
Apple buttercream is best used as soon as you make it, since Ermine style buttercreams tend not to re-whip nicely.
If you have leftovers, you can refrigerate the icing for up to 2 weeks and then bring to room temperature before re-whipping with a balloon whip attachment on a high speed mixer, this should help re-emulsify the buttercream to a smooth consistency
*I am an Amazon affiliate so by purchasing items through my links below I make a few extra pennies! Thanks!
Would you consider developing a Condensed Milk Frosting recipe?
Good idea!
Would it be possible to use premade/store bought apple sauce in place of apples in the recipe?
I have not tried that, and wile it could work? The fresh apples have natural pectin making this recipe more stable (which is what we always want in buttercream recipes!) But it is worth a try! Let me know if you do
I think you must be an actual wizard. Your other recipes including more complex frostings have gone super well for me, so I’m excited to give this a shot and report back. Thank you!
Great! Please do let me know
What is vegan butter brand, Chef!?
I use Earth Balance and sometimes Gold ‘n’ Sweet
Can you make this in non vegan style by using real butter?
What apples do you use? In the picture, you have green apples. Are they golden delicious or granny smith?
Hi Michele, I always include a “Notes for Success” section on my recipes and for this one in the first sentence I write that I am using Granny Smith apples, but any apple you like the best will be fine.
I suppose I should make that more clear in the recipe ingredients section though