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!
This is not earth-shattering news since I haven’t been adding shortening to any of my buttercream recipes for quite some time
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!
So while I am offering my easiest recipe for The Best Vegan Buttercream below
You can of course implement this “no shortening” idea with any recipe you love the most!
I recently did a comparison video of Italian Buttercream & Swiss Buttercream both without shortening
Click here to go check that out!
Basically Country Crock keeps it ultra white and tastes great too
So if super white buttercream is a priority for you, you may want to give this brand a go!
But it will not get hard in the refrigerator; Earth Balance is still my favorite since that is the only vegan butter that will actually get hard in the refrigerator *not sponsored
Notes for Success:
If your cakes are heavily decorated or need to travel for hours or if they are to sit out in hot climates at length, then definitely add the shortening
The Country Crock Olive Oil Sticks should not get soft before mixing like the other vegan butters do, meaning do not bring it to room temperature
Just mix it right in straight from the refrigerator while 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!
For more of the best buttercream recipes click the links below!
Aquafaba Italian Meringue Buttercream Recipe
Aquafaba Swiss Buttercream Recipe
Choosing the Best Buttercream Recipe
No Shortening Buttercream Recipe
- Vegan Butter 2 cups (4 sticks) (454g)
- Confectioners Sugar 4 cups (500g)
- Vanilla Extract or Vanilla Paste 2 teaspoons (10ml)
- 2 teaspoons (10ml) *optional Butter Vanilla Extract
- Salt ¼ teaspoon *optional
- 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
This buttercream recipe can stay at room temperature on your cakes and desserts in cool conditions.
For longer storage keep refrigerated
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
So interesting to hear your opinion about Miyoko’s! To me it tastes very buttery. And I’m a novice baker, so my results are still always a little uneven, no matter what I do! I will try the Butter Vanilla extract you mention. You are such a good teacher and so generous with your advice. Thank you very, very much.
Thank you Julie!
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
Can I add some raspberry puree to this, as is needed for your raspberry fluff cake?
yes! definitely CLICK HERE FOR MORE INFO THOUGH
Hi Gretchen!! I was wondering about the ratio of powdered sugar to butter. It seems really low on the sugar side. Most seem to use at least 6 cups to 2 cups of butter. I was wondering your thoughts since you are an amazing baker! THANKS!
Hello sorry if this is a dumb question, but can I use this buttercream recipe as the buttercream in the The Best Vegan Vanilla Cake recipe?
Also in my country we don’t really have vegan butter per se, so is margarine good enough to use as a vegan butter?
Yes correct! Same recipe just without shortening as an option. And yes to margarine, however they are not all created equally so to find the one with the lowest moisture content is going to be the key to success!
Hola !! Buenas tardes !! El ácido láctico es lo mismo o se podría reemplazar por ácido cítrico ?
Hey there, yes but you can also use apple cider vinegar instead