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Vegan buttercream - splitting, too runny, melty?
I have been using Vitalite to try to make a good vegan buttercream for a while now however somehow it always splits and just doesn't look right. It is too thin and will melt very easily if not in the fridge. Obviously this is no good for warm days, and I can't keep them in the fridge all day long. Does anyone have a recipe for vegan icing (thick and pipable)?
I have a reasonable chocolate one, I just need a base for vanilla and other flavours that will not melt during the day.
Anyone?
2 Answers
- Anonymous8 years agoFavorite Answer
Have you tried the book vegan cupcakes take over the world? They use shortening as well as marg so don't know if that makes a difference, I don't like icing so haven't bothered experimenting but there are a few different ones in the book for buttercream, mousse ganache etc.
- ?Lv 45 years ago
Do not add more powdered sugar proper now. That butter will corporation up and you will have an (unknown) consistency to your icing ... It will not be butter"cream". Put it within the fridge, not the freezer, for an hour or so (or overnight), then see what it can be like once it's cooled down just a little.