Try the basic buttercream recipe and only use shorting and water instead of butter. This is not only vegan and super tasty but is not perishable. 1 cup shorting 4 cups confectioners sugar 1teaspoon vanilla 3-4 tablespoons of water
can you possibly list the cupcake recipe also? thanks for posting!
thanks for posting. my son is severely allergic to milk so i look for milk/butter free recipes to make for him since he loves cake. will give this one a try.
Just need to ask if you guys can clarify the "shortening" that you use? I am thinking it might be "copha" that is here in Australia but not too sure.
That would be vegetable shortening, which is made from soybean oil and cottonseed oil.
Thank you for sharing! Vegan can be tricky, I have forgotten and put butter in it, o ly to have to go out and more powdered sugar and make a new batch!
Sugarpixy, there is no need to post a recipe under another person's recipe. If you would like to share yours, you could post it as a new recipe. BTW, your recipe is the one I use to cover cake dummies, it is not good enough to eat.
OOPS! New to cake central now I know. However if you use the right shortening it is wonderful and and as you can see form my cakes the finish that this gives is superb! I use it all the time and have gotten rave reviews on the taste the cakes stay fresh a lot longer.
I was thinking the same thing sugarpixy. I guess I never thought about creating a new recipe for vegan if you use water and all veg shortening, which I believe was your point. I don't see the need for people to be rude in their comments. I am sorry that as a newbie to the site you had to have such a rude experience. Some people forget what it was once like to not know your way around. And BTW I think that the recipe you gave is good enough to eat, as that is the basic recipe given anywhere you look on the internet.
I was familiar w/ your recp. SugarPixie, BUT Thanks for the reminder. With o much information sometimes we forget stuff we already know. Indeed Fanofcake is correct. No need to slap someone down for trying to be helpful in such a "Sugary Pixieish" way :-).
Thanks you spotted my zealousness Thanks again for understanding.
Since veganism is on the rise, I feel I should note that a true vegan would only use organic sugar and organic powdered sugar since both white sugar and powdered sugar are filtered through charcoal made from animal bones. If you have a "real" vegan they would prefer not to eat filtered sugars.
Sugarpixy I have used a buttercream recipe very close to yours for a lot of my cakes and I always get rave reviews about my icing. Just wanted to add my support to that of fanofcake and samicakeny.
Please be mindful of ingredients, because most vegans would flip out if there were cross-contamination issues. (separate bowls & pans just like gluten free baking). Veganism is often religious based and due to allergies. There are also other animal ingredients to consider: Casein in non-dairy foods like creamer, etc. You may know this, but Trans-fat free isn't the same as non-hydrogenated.
Hi Colliegirl, copha does not give you the same result. The best bets here in Oz are Crisco (available from USA foods) and a wonderful product I have only recently discovered called high ratio shortening Solite, so easy to work with and doesn't turn out slightly grainy like the Crisco.
You can make this soy-free by using the soy-free earth balance and spectrum shortening.
Thanks for posting the Vegan recipe,Cookiexxx,I have Vegans and Vegetarians in the family.
-I add my support to that of fanofcake and samicakeny and LarrytheCakeGuy towards sugarpixy as well.
kellertur, you are right some Vegans are like that. My family members are vegan and vegetarian for concern over animals and how they are abused........ and for health reasons, nothing to do with religion, a couple of them want to know each ingredient and if it is organic etc...... so it is good to be mindful of that especially for a customer.
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