Small Batch Vanilla Buttercream
Indulge in guilt-free sweetness with our small batch vegan vanilla buttercream. Made with all-natural ingredients and perfect for any occasion. This recipe is enough to ice 12 cupcakes. Silky smooth and tastes divine.
Equipment
Ingredients
- 100 grams Plant Based Butter (unsalted)
- 300 grams Icing Sugar
- 1 tsp Vanilla Bean Paste
- 20 ml Water
Instructions
Prep
- Gather all equipment and supplies. The butter should be at room temperature. I usually take mine out of the fridge 20 minutes before I start the recipe.
To Make the Buttercream
- Add 100g plant based butter, 1 tsp vanilla bean paste, half of the icing sugar and mix together. The buttercream will be thick and crumbly at this point.
- Add the remaining icing sugar and 20ml of water. Stir together until the buttercream is smooth and fluffy.
Video
Notes
- This recipe makes enough buttercream to ice 12 cupcakes or to fill and ice the top of a 6 inch layer cake.
- Pairs perfectly with my vegan vanilla cupcakes.
- Store in an airtight container in the fridge for up to 1 week. You can also freeze unused buttercream for up to 3 months.
- To change the flavour, simply swap out the vanilla bean paste for your preferred flavouring (same quantity). You can also add colour to the buttercream as required.
- Nutrition information is provided as a guide only and is based on the actual ingredients that I used to create this recipe.
Nutrition
Serving: 1BatchCalories: 1537kcalCarbohydrates: 303.8gProtein: 1gFat: 40.3gSaturated Fat: 5.1gSodium: 604mgPotassium: 6mgSugar: 298.7gCalcium: 4mg
Tried this recipe? Let us know!I'd love to hear what you think so please leave a comment below. Sharing on socials? Tag me @itsbakeangel and use #makeitwithbakeangel!
