We used to cook and bake for friends and relatives at almost every opportunity. Especially for birthdays or afternoon dates there were often cakes, pies or cupcakes.
An important basic element that we used often was buttercream made from egg whites and butter. But since we became vegan, we haven’t made buttercream for a long time because we didn’t really know how.
You may also be wondering how you can make a delicious and creamy vegan buttercream. Here we give you a few helpful tips and tricks and of course a recipe.
What is important?
A good buttercream needs a little patience. The plant-based butter must be whipped until it is white. That can take up to 10 minutes and it really makes THE difference!
The buttercream only becomes really creamy if the temperature is right. So the butter should have the same temperature as the pudding. The pudding must have cooled to room temperature. Warm or even hot pudding in combination with butter will not work.
There are various options for coloring buttercream to suit every occasion, e.g. for theme cakes. We make sure to use natural colors that dissolve well. We can particularly recommend powder made from beetroot or blueberries. The colors are not necessarily vegan. Therefore, be sure to check the ingredients!
Basic for vegan buttercream
- 250 g vegan butter (room temperature)
- 1 packet of vanilla pudding powder
- 375 ml plant drink (e.g. Harvest Moon)
- 50 g sugar
- cornstarch (depending on the used plant drink)
- Put 6 tablespoons of the plant drink in a small bowl, bring the rest to the boil in a saucepan.
- While the drink is being heated, stir the custard powder and sugar with the six tablespoons of the plant-based drink until there are no more lumps.
- When the vegetable drink boils, remove the pot from the heat. Add the custard powder and sugar mix while stirring and stir until smooth with a whisk. Put the pot back on the stove and bring to the boil while stirring. The pudding should have a firmer consistency than conventional pudding.
- Depending on which plant-based drink you use (some are a little thinner than others), the pudding may be too thin. If that is the case, mix 1-2 tablespoons of plant-based drink with 2-3 tablespoons of cornstarch and add this mixture to the pudding while stirring and boil it again.
- The pudding must now cool down. It is best to press some foil onto the surface of the pudding so that no skin forms and let it cool to room temperature. We always prepare the pudding the evening before. So he has enough time to cool down.
- Beat the butter, which is at room temperature, in a bowl until it is almost white. This takes about 5 minutes, depending on the mixer.
- Gradually add the pudding spoon by spoon and stir well. Do not add too much pudding at once, otherwise the mass will not combine well.
- When all of the pudding has been stirred in, stir for another minute and the buttercream is ready.
Good to know:
- You can prepare the cream and store it in the refrigerator for a few days.
- When preparing the day before, the buttercream should be warmed to room temperature. So just take it out of the refrigerator in good time before use.
- You shouldn’t store them in the freezer as this will lose their creamy consistency.
- The selection of the grommet decides on the shape or the pattern that you can make with it. There are, for example, nozzles with a round, large opening for filling a cake or various star nozzles for different flower patterns.
Now you can make the vegan buttercream according to your taste. If you use different spouts, you can create very different designs on your cakes and cupcakes. Which grommet you use for which pattern is a very special topic, for which there are countless videos on the net.
Have fun testing and being creative!