Has anyone used and had a good experience with a butter free, milk free buttercream frosting recipe? If so, could you please share with me. Thank you so much.
Any top rated vegan frosting would work. I don't have a recipe, I just do it by taste, but here is mine:
Earth Balance vegan margarine in sticks
High ratio shortening (Spectrum is greasy)
EB and shortening can be 50/50 or higher on the shortening
Add PS for taste and stability
This recipe handled a fairly large amount of pureed fresh strawberries.
I haven't used earth balance to make buttercream before, but I do use spectrum and haven't found it to be greasy, but that's just my experience with it.
Feel free to adjust the amounts to taste, they are approximate as I don't measure exactly when I make this recipe:
1 cup spectrum shortening
3 cups organic powdered sugar
2 tsp sea salt (finely ground)
2 tbsp vanilla soy milk
1 tsp vanilla
Cream the shortening like you would cream butter, then sift powdered sugar into the bowl by 1/2-1 cup and mix until combined. When mixture becomes too dry, add 1 tbsp soy milk, then continue adding powdered sugar.
I use organic powdered sugar because it has tapioca starch instead of corn starch, and adds a depth to the flavor. If you need white buttercream, don't use organic because it adds a small bit of color since it isn't as processed. I'm sure regular PS would work too, but the amounts could be different depending on the sweetness desired.
cbiscuits85- Thanks for sharing your recipe. It sounds great and I can't wait to try it.
Just take whatever bc recipe you normally like; replace butter with shortening or margarine, and replace milk with juice, water, or any type of non-dairy milk (soy, rice, almond, coconut).
You might want to increase the quantity of flavoring(s) you use because the shortening does not have the flavor of butter, but that is obviously a personal preference thing. Using juice as the liquid will add flavor too, though of course you can't do that if you want vanilla.
You can use the recioe for Wilton buttercream and just use all shortening instead of half butter and use another liquid instead of milk. It crusts well also. Hope this helps.