Stable Vanilla Buttercream (Dairy-Free & Vegan)
This stable vegan vanilla buttercream is dairy-free, slightly crusting, and perfect for piping on cakes, cupcakes, cookies, or as a macaron filling. Easy to make, versatile, and works well even in high humidity.
Equipment
Ingredients
- 100 g Plant Based Butter (unsalted) 1/2 US Cup
- 100 g Vegetable Shortening 1/2 US Cup
- 454 g Icing Sugar 4 US cups
- 2 tbsp Water
- 1 tsp Clear Vanilla Extract
- Pinch of Salt
Instructions
- In a stand mixer bowl, combine 100 g Plant Based Butter (unsalted) and 100 g Vegetable Shortening and beat for 1–2 minutes with the paddle attachment until softened.
- Gradually add 454 g Icing Sugar and mix until smooth.
- While adding in the icing sugar, near the end add in 2 tbsp Water, 1 tsp Clear Vanilla Extract and Pinch of Salt. Continue mixing until combined.
- Scrape down the sides of the bowl and mix for 1–2 minutes until light and fluffy.
- Colour or pipe as desired.
Video
Notes
- Butter to Shortening Ratio: A 50/50 mix gives a balance of flavour and stability. Use all shortening for extra stability or all butter for a richer taste.
- Flavour Variations: Add cocoa powder for chocolate buttercream, or a few drops of almond, maple, or your favourite fruit jam for unique flavours.
- Consistency Tips: For piping, aim for medium consistency; if too soft, chill 10–15 minutes and re-whip.
- Colouring: Use gel or powdered food colouring for vibrant hues; avoid liquid colours that can thin the buttercream.
- Usage Ideas: Works perfectly for cakes, cupcakes, cookies, macarons, or layered desserts.
- Storage: Store in an airtight container in the refrigerator for up to 1 week. Bring to room temperature and re-whip before using.
- Freezing: For longer storage, freeze for up to 3 months; thaw in the fridge overnight and re-whip before piping.
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