When I first became enamored with baking cakes and cupcakes, I struggled to match them with a good icing recipe. Even as a non-vegan hobby baker, I had a pretty strong dislike for most icing that I could make.
The standard American buttercream (usually a mixture between shortening and/or butter and powdered sugar with some milk and vanilla added) always seemed too sweet for me. Also, what a pain it is to make! So much of each ingredient needed to go into the recipe in order to do anything with it. I usually use a ratio of equal parts powdered sugar and shortening/butter (or Earth Balance) divided, so it would be for example:
1 cup shortening
1 cup butter/non-dairy substitute
2 cups powdered sugar
This is a lot of each ingredient to yield enough icing to ice a cake or some cupcakes...Also, look at the amount of fat and sugar goes into it! A bit much, I think. I prefer things to be slightly sweet and more rounded in flavor when it comes to desserts...I've mentioned this many times in my posts! But, when it comes to icing, it seems almost impossible to balance flavor in an icing that has a stable texture for decorating...well, until now!! ;)
With the amazing discovery of aquafaba, I have learned how to create amazing Swiss Meringue-style buttercream that is free of eggs or dairy! I have worked with this type of buttercream for years now at my job and I love working with it because it is always smooth and easy to work with for decorating cakes. It also hardens when it's cold so your cakes are more stable once they have set in the fridge for a while. The only issue with it is that it is an egg white-based recipe.
I learned to make this type of buttercream by cooking granulated sugar and egg whites, whipping them and then adding a ton of butter to them until the entire mixture emulsifies and becomes soft, smooth buttercream. The process is quite long, especially if you are making a large batch.
This batch that I've created is a small one, ideal for a 6 inch round cake or 12 cupcakes. It is ideal for the home kitchen because it is quick, does not require any cooking, and is only reliant on 1 cup of non-dairy butter substitute. The amount of sugar is dependent on your taste, as well! I believe that you might be able to substitute the sweetener if you choose, but make sure you are ready to experiment a little with the ratios of the other ingredients as it may change the texture. The goal is for this buttercream to firm up enough to pipe and ice, so make sure there is still some structure there.
I love that I managed to make this buttercream work! I like the way it looks compared to other vegan icings I've used. A veganized American buttercream can sometimes be bubbly if it is over-whipped. This buttercream is always smooth and silky, ideal for piping roses/flowers, borders, etc. on your cake or cupcakes! I'm so happy I've found a way to make this recipe and I'm so excited to share it with all of you! Feel free to sub the non-dairy butter with coconut oi. I've tried this and it works beautifully. As long as you refrigerate your cake prior to serving, the icing will stay in its proper place! Leaving it out of the fridge, as long as it is in a cool environment for a couple hours is fine, too.
Here are a couple of cakes I've used this buttercream for (one was for yesterday's VeganMoFo post!) I hope they inspire you to do your own homemade cakes or cupcakes! =) Happy icing!
Vegan Swiss Meringue Buttercream
Yeild: About 4 cups, finished
Enough to ice: 1-6" cake/12 cupcakes
Free of: Gluten, Soy*, Nuts
*Depending on your non-dairy butter
This is my very first food blog! I post revised conventional recipes of foods that I hold near and dear to my heart. My cooking here is all gluten-free and cruelty-free, but full of flavor and comfort.