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
Angela's Top Tip
Weigh your dry ingredients in grams with a scale for best results!
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
Did you make this recipe?I'd love to hear what you think - leave a review below. Sharing on socials? Tag me @itsbakeangel and use #makeitwithbakeangel!
