whats the best kind of vegan frosting to use under fondant, and also by its own? I want to ensure that whatever I make hardens enough like a ganache or buttercream would. I’ve never made a coconut ganache before so I don’t know if it would stiffen like a regular ganache would. Thoughts?
American buttercream can be made using all shortening instead of butter. It crusts just like the butter recipe. If I use all shortening, I use a good measure of butter flavoring along with vanilla, almond or whatever flavorings I am using.