Help! I need to make Vegan Red Buttercream Frosting Cupcakes for this Friday. I substituted butter from regular crusting buttercream recipe (1c butter + 3c icing sugar) with Earth Balance. It is so runny at room temp and red dye got separated.
Did I do something fundamentally wrong? Any better recipe? I have time to remake. Any help appreciated!
Not familiar with the product. Why don't you use high ratio shortening or Crisco instead? They are vegetable oil based. You won't get the "runnieness".
1 1/2 cups of high ratio or Crisco shortening
1/4 teaspoon salt
2 pounds of powdered sugar
1/2 cup water
1 teaspoon of almond or vanilla extract
Dissolve salt in water. Beat shortening. Add powdered sugar, 1 cup at a time mixing until well incorporated. Stir in water with salt added to it and flavouring. Now mix about 2-5 minutes until light and fluffy.
Note: recipe is taken from Vegetariangastronomy.com
I know what you mean. When temperature isn't an issue I make all butter buttercream just for the taste.
I guess you could use an artificially butter flavoured oil to flavour it but I don't know if they are vegan. I find that if you don't use butter the icing is more sweet tasting. However when you cannot use butter or cream, you are rather limited.
I guess I can't have it all ;)
Thanks again SquirrellyCakes!
You are very welcome!
Did you use Earth Balance Buttery Sticks, or the stuff in the tub? You might have better luck with the sticks.
Assuming you're in the US, Fleischmann's Unsalted margarine might work well for you.
If you need to use all shortening, 100% palm oil shortening is a lot more palatable than Crisco.
If you want to get fancy and make an Italian Meringue Buttercream (not for the faint of heart, but oh so yummy), that can be done in a vegan variation:
The use of palm oil products is the subject of much study and debate in relationship to both environmental and health concerns. Something to consider.
...and certified-sustainable palm oil products can be (and, I might argue, should be) found.