The Best Vegan Buttercream Recipe
- Vegan Butter 1½ Cups (3 sticks) (336g)
- Hi Ratio Solid Vegetable Shortening 1½ Cups (336g)
- Vegan Confectioners Sugar 6 cups 720g)
- **Almond Milk or any milk alternative of your choice 3 Tablespoons (45ml)
- * I have been leaving out the milk addition to this recipe, it seems to be weighing down the final result
- Vanilla Extract 2 teaspoons
- Butter Extract 1 teaspoon
- Salt ¼ teaspoon
- Combine the vegan butter and shortening in the Kitchen Aid (or stand mixer) bowl with the paddle attachment
- Whip on medium to high speed for about 3 minutes.
- Scrape the sides and bottom of the bowl to make sure it is evenly mixed and add the salt and flavors. .
- Stop mixer and add the sifted confectioners sugar all at once.
- Mix on low speed until incorporated , scrape the bottom and sides of the bowl and then mix on high speed for 3 minutes.
- Scrape the bowl again and then while mixing on low speed slowly drizzle in the almond milk
- Increase speed to high and whip for another 2 minutes
This recipe will store at room temperature in an airtight container for up to 3 days
Refrigerate for longer storage up to 4 weeks
Freeze for 6 months
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/best-vegan-buttercream-recipe/
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