You must have been sent here from my recent Gingerbread Cupcakes recipe!
The one where I over advertised for this more than the cake recipe itself!
No Shortening Buttercream recipe that is super stable and pipes like a dream!
I’ve been using the Country Crock Vegan Butter sticks made from olive oil lately. *not sponsored
And let me tell you I’m loving it!
Of course you can use any vegan butter you prefer
Earth Balance is still my favorite if you are a rich person! LOL
And Earth Balance is the only vegan butter that will get hard in the refrigerator
So if that is a priority for you then you may want to stick with Earth Balance
But I find that the Country Crock keeps it ultra white and tastes great too for half the price!
Because it is an oil based butter it will not get hard in the refrigerator
Also if you are soy free this is a must have recipe for you!
It’s basically my Best Vegan Buttercream recipe a.k.a The American Style Buttercream
I haven’t been adding the shortening addition to any of my buttercream recipes for quite some time now
So this is no earth-shattering news for me
And this is not really a magical trick
It is simply leaving the shortening out of the recipe, which not many people realize you can do!
But I also leave out the plant milk addition that was listed in my original recipe for American Style Buttercream
I found that it made it too heavy and it’s just not needed
However if I need my buttercream to be super stable for a cake that is going to sit out at length
Definitely I would then add the shortening
But for the most part I have been leaving it out with no problems for a couple years now!
I often refrigerate my cakes and desserts with buttercream just out of habit or when it is really hot outside
But I would recommend anyone do that in super high temperatures shortening or no shortening!
Notes for Success:
The Country Crock Olive Oil Sticks do not need to get soft before mixing like the other vegan butters do
I typically mix it right away after I have measured all my ingredients and the sticks are still slightly cold
Be sure to sift the confectioners sugar to avoid lumps but it also aerates the buttercream and makes it lighter
I love to add the Butter Vanilla Extract from Olive Nation for a real butter boost!
If you order from Olive Nation be sure to use coupon code GVB20 at checkout for a 20% off your order!
*sponsored ingredient
For all the buttercream recipes click the links below!
Aquafaba Italian Meringue Buttercream Recipe
Aquafaba Swiss Buttercream Recipe
Aquaflaxa Swiss Meringue Buttercream
Choosing the Best Buttercream Recipe
For the No Cream Cheese~ No Shortening~ Cream Cheese Buttercream recipe that I used on my gingerbread cake
Add 1¼ teaspoon of vegan lactic acid to the buttercream recipe below when you add the flavors
- Vegan Butter 2 cups (4 sticks) (454g)
- Confectioners Sugar 4 cups (500g)
- Vanilla Extract or Vanilla Paste 2 teaspoons (10ml)
- Butter Vanilla Extract 2 teaspoons (10ml) *optional
- Salt ¼ teaspoon
- Cream the vegan butter smooth with an electric mixer so it is even and no lumps
- Add the salt and whip on high speed to smooth
- Scrape the sides and bottom of the bowl to make sure it is evenly mixed
- 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.
- Add the flavors then scrape the bowl again and increase speed to high and whip for another 2 minutes
- The air will make your buttercream whites as it whips
For longer storage keep refrigerated and bring your desserts to room temperature before serving
Buttercream stores great in the refrigerator for up to 1 month
Freeze for 2 months
Have you tried Miyokos? That’s usually what I have in hand and just wondering how it compares?
I have tried Miyoko’s with disastrous results. Some people swear by it?? But for me it didn’t work & she is a bit pricey for me
is the lactic acid in the recipe, do you have a source
YES IF YOU READ TO THE BOTTOM I TALK ABOUT ADDING LACTIC ACID TO MAKE INSTANT CREAM CHEESE ICING THAT IS NO REFRIGERATION REQUIRED.
I GET MINE FROM AMAZON
From the blog post:
For the No Cream Cheese~ No Shortening~ Buttercream recipe
Add 1¼ teaspoon of vegan lactic acid when you add the flavors to your buttercream recipe
It’s 1¼ teaspoons lactic acid for every 3-4 cups of buttercream, adjust to your own taste
Hi, Will It work with margarine?
yes, Vegan Butter IS essentially margarine
My son is lactose intolerant. I tried to ice a cake using the olive oil country crock stick butter. I made the swiss meringue buttercream, not your recipe. Sorry! It kept getting very soft even liquified. I kept having to put it in the refrigerator. Finally I did not do any decorative designs just icing.
I am in the Deep South of Alabama. Normally we go from hot to cold within 12-24 hrs. Maybe a slight exaggeration. Sometimes when we do have cold spells like lately we do have humid weather. I try not to have the house too warm.
I remember you from following you yrs ago in hopes you may have some suggestion what I can do next time. I did see where you do or did some High ratio shortening. I like you prefer not to use it if possible.
Hey there, sorry you had trouble with the Country Crock! I did not use it in my Swiss Recipe though, just the American style which is way more friendly & forgiving in hot/humid climates – which is where I am in Florida at times too.
For the Swiss Recipe I would probably stick to Earth Balance since it is honestly the best, most stable vegan butter out there, BUT expensive. I would probably suggest to try it again with the country crock but with this American recipe instead.
I think I noted in the recipe that I don’t even get the country crock soft like we would any other butter, this is oil based, so it gets soft FAST!
Thanks Gretchen. I will go by your recipe and suggestion next time.
Super excited to make this tomorrow. Would this make enough for a 3 layer (8 inch round) cake?
Hey great! It will be a tight squeeze to fill AND ice an 8″ I would probably do 1½X the recipe