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–+ servings
Apple Buttercream~ Lowest Sugar Recipe

Apple Buttercream

Be sure to read all the notes for success section above this recipe
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 6 cups

Ingredients
  

  • 3 Fresh Apples 300g
  • 4 Tbs Water 60ml
  • 1 cup Sugar 200g
  • 10 Tbs Cornstarch 80g
  • 2½ cups Plant Milk 600ml
  • 2 teaspoon Vanilla Extract 10ml
  • ½ teaspoon Salt
  • 3 cups Vegan Butter 672g
  • 1 cup Confectioners sugar 120g

Instructions
 

  • Soften the vegan butter at room temperature so it is still firm, but pliable
  • Prepare the apples by peeling & coring them
  • Add chopped apples to a medium sauce pot with the water & 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 & transfer the apples to a blender with about ½ cup of the plant milk & the cornstarch ~ 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 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 & fluffy and starting to look whiter in color (about 5 minutes) scraping the bottom & sides of the bowl often
  • Add the sifted confectioners sugar & 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

Storage & Use  Apple buttercream is best used as soon as you make it, since Ermine style buttercream tends not to re-whip nicely after they have been stored. The shelf life is up to 2 weeks so if you have leftovers, you can refrigerate it & 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
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