12/22/2023 0 Comments Vanilla buttercream frosting recipe![]() ![]() To prevent air bubbles, don’t beat on high speed and don’t use the whisk attachment.Īdd a little more milk if needed. Beat on medium speed for about 3-4 minutes until well combined, fluffy and creamy. Add 2 tablespoons of milk and the vanilla. Scrape the sides and bottom of the bowl as needed. Gradually add the powdered sugar, a cup at a time, mixing on low then increasing to medium speed. In a large bowl (I use my stand mixer with paddle attachment), beat the softened butter until smooth. Vanilla extract – Use clear for a very white frosting.Non-dairy milk – I prefer to use a creamy milk or even vegan creamer, such as soy milk, full fat oat milk, or cashew milk.It needs to be softened to room temperature, NOT melted. Other brands will work, but just know whatever butter you use will determine the flavor. I think Miyoko’s is best, but recently I discovered Trader Joe’s vegan butter which is equally amazing. Vegan butter – This is probably the most important part! Make sure to use a vegan butter you like the flavor of.Sandwiched between Oatmeal Cookies or Chocolate Chip Cookies.There are endless ways to use this frosting, but here are just a few ideas: I’ll teach you everything I know! Ways to use vegan frosting I’ve been making a version of this frosting for years but recently perfected it. Just try not to eat it all by the spoonful it’s that good! The trick is in the technique and using a quality vegan butter. Makes 2 1/2 cups or enough for 24 cupcakes or a 8-9 inch layer cake.Ī vegan buttercream frosting for all your cupcake and cake decorating needs. Learn how to make the best vegan buttercream frosting! It pipes perfectly, needs only 4 ingredients and tastes incredible.
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