Does anyone bake vegan?
Do vegan buttercreams hold up to room temperature like regular buttercream frostings, or is the vegan butter different?
Does anyone have any good recipes they're willing to share?
1/2 vegan butter and 1/2 high-ratio shortening (plus vanilla, salt and confectioners sugar) hold up pretty well and my customers like it.
That being said, I’ve never been able to get a vegan buttercream to be soooooo sturdy that I can pipe very intricate flowers... but rosettes and other simple ones are possible.
I also don’t have the vegan butter come to room temp as I would regular butter...then it’s waaaaaay too soft :).
hope that helps?
Thanks SO much! That definitely helps :)
Do you ever add an alternative to heavy cream? I usually use heavy cream in my buttercream recipes...but it sounds like it may not be needed if it's going to be soft.
I’ve put almond milk or coconut milk but honestly, just like you said, it’s usuallly so soft I put nothing.