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Easy Vegan Buttercream Frosting: Dairy Free, Egg Free

10:09 AM


Well good morning! We're back and you're back and, as promised, we're talking something delicious: cake. We're about to tell you how to make an amazing, easy gluten free oreo cake but, first, we have to talk frosting. After all, where would we be without buttercream? Vegan buttercream may sound tricky, but it doesn't have to be. Here's our simple, foolproof recipe.

Prep Time: 5 minutes

Ingredients:

4 cups powdered sugar
1/2 cup butter alternative (we use Earth Balance Soy Free)
1/2 cup shortening (we use Spectrum Organic All Vegetable Shortening)
1/4 cup milk alternative (we use unsweetened coconut)
1 1/2 tsp. pure vanilla extract

1. Sift Your Powdered Sugar
I know it sounds tedious, but you really just have to. Otherwise it will be clumpy, I promise. You'll be adding it in two-cup intervals, so I sift two cups first and two more a little bit later. 

2. Whip Your Butter + Shortening
Put your butter and shortening into your electric mixer with the whisk attachment and whip it on high. Add in two sifted cups of powdered sugar, gradually increasing your mixer's speed so that you don't make a huge mess. 

3. Add Your Liquids + More Sugar
Pour in your milk alternative and your vanilla, and whip. Sift the other two cups of powdered sugar and add them, again gradually increasing your mixer's speed. 

4. Whip It (Whip It Good) + Taste
Whip the mixture on high for three to five minutes. You want to infuse it with air to make it light and fluffy! Then taste your mixture. Look at it and feel it on your tongue. Does it look stiff? It should. The mouth feel should be just a tiny, tiny bit gritty. If you think it's too stiff, add a little bit of milk, one teaspoon at a time—too much, and it can quickly break. If it's too wet and breaking, add a bit more powdered sugar. A good test is to walk away for five minutes and then come back—if it's starting to break, add more sugar. 


What is breaking, anyway?
When frosting breaks, the liquids and solids begin to separate. It starts looking very pearly and won't hold its shape. And it only gets worse over time, so if it happens even a little bit be sure to fix it before you frost!

There you go. Easy, right? Just five ingredients. Once you master the basics, experiment with flavors! Substitute the vanilla with almond, rum extract, lemon, or whatever suits your fancy. We'll be adopting this basic recipe for our oreo cake and others in the future. 


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