Gretchen's Vegan Bakery

No Shortening Buttercream Recipe

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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 and let me tell you I’m loving it! . *not sponsored

No Shortening Buttercream Icing Recipe

 

 

 

This is not earth-shattering news since I haven’t been adding shortening to any of my buttercream recipes for quite some time

So 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!

Aquafaba Italian Meringue Buttercream

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!

You can of course implement this “no shortening” idea with any recipe you love the most!

Recently I did a comparison video of Italian Buttercream & Swiss Buttercream both without shortening

The Best Buttercream Recipe

 

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Notes for Success:

Shortening stabilizes buttercream for cakes that are to be displayed in hot climates or when transporting long distances
Since I do not do this anymore, I find the all vegan butter version to be just great!
If you do need to use shortening though be sure to use a Hi Ratio Cake Shortening like Sweetex brand is the best

Country Crock Olive Oil Sticks should not get soft before mixing like we do the other vegan butters
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

The addition of  Butter Vanilla Extract from Olive Nation is a real butter flavor boost and I highly recommend it!  *not sponsored

 

Yield: 6 cups

No Shortening Buttercream Recipe

No Shortening Buttercream Icing Recipe
Prep Time 20 minutes
Total Time 20 minutes

Ingredients

Instructions

  1. Cream the vegan butter smooth with an electric mixer so it is even and no lumps
  2. Add the salt and whip on high speed to smooth
  3. Scrape the sides and bottom of the bowl to make sure it is evenly mixed
  4. Add the sifted confectioners sugar all at once.
  5. Mix on low speed until incorporated , scrape the bottom and sides of the bowl and then mix on high speed for 3 minutes.
  6. Add the flavors then scrape the bowl again and increase speed to high and whip for another 2 minutes
  7. The air will make your buttercream whites as it whips

Notes

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

© Gretchen

 

 

 

 

 

 

 

Reader Interactions

Comments

      • Julie Gray

        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.

    • Gretchen

      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

  4. LINDA

    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.

    • Gretchen

      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!

  5. Amanda

    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!

  6. Karoliina

    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?

    Thank you!

    • Gretchen

      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!

  7. Hortensia

    Hola !! Buenas tardes !! El ácido láctico es lo mismo o se podría reemplazar por ácido cítrico ?

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