Best vegan frosting substitute test: WHAT BUTTER REPLACEMENT TO USE for the best vegan buttercream What is the best …
Best vegan frosting substitute test: WHAT BUTTER REPLACEMENT TO USE for the best vegan buttercream
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Thanks for watching! I hope this best vegan frosting substitute test will help you in choosing the best butter replacement for your vegan cupcakes. Do you use any of these replacements already? Do you have a favorite?
I cant believe its nots butter here in Canada contains Buttermilk powder, therefore its not vegan here. That's why its so important to read ingredients. But thanks for sharing Vegan recipes and tips!
The best recipe for vegan/dairy free is the shortening! The recipe I follows is below 🙂
1/2 cup shortening
2 tsp vanilla extract
4 tsp imitation butter flavoring
Mix in powdered sugar until you get the consistency you’re looking for!
Hope this helps someone! ❤
I don’t have any type of electrical mixer, so my buttercream frosting is extra runny and I used the ‘I can’t believe it’s not butter’ and now I’m thinking of getting shortening and slowly incorporate my first buttercream batch into it. Hopefully this will keep the frosting moist and create a thicker texture but have a decent taste!
Need a TH-M BeaterBlade in that Tilt-Head mixer 🙂
I was hoping you would have tried Miyokos butter, so good
Praise the LORD for creating beans!
But you gave no measurements
What do you think about adding cornstarch for durability?
Cupcakes all the WAY!
Combining earth balance and shortening might be the way to go plus flavoring.
Shocking to see " crisco shortening" on a Vegan baking blog. You cannot be serious .??
Can we use agave or honey instead?
One big cake for sure!
Can i use margarine along with unsalted butter? Please reply
If you whip the earth balance, it’ll be more white and a little better to keep a less melty shape
hi! so yesterday I used Miyoko's for my buttercream frosting and it was melting like crazy ..I am pretty sure I did not add "enough" powdered sugar but still,. I realized it has coconut oil in it thats whay .. but I wanted an unsalted butter for my cake frosting because the prior attempt with salted one was a too salty buttercream .. the earth balance one is salted?
Cake for sure! Thanks for the info 🙂
Loved your teaching…I’m very very new to Veganism and would like to learn how to bake my favorite Carrot Cake as well as it’s suitable Frost,it must be sweet coz I have a ridiculously sweet tooth🤦🏿♂️
New subscriber here,from Johannesburg, South Africa 🇿🇦✌🏿
I can’t believe it’s not butter is available in two different types
‘The original’ type contains milk in ingredients
‘It’s vegan’ is completely vegan
I can’t believe it’s not butter says it contains milk in ingredients
Hello! This video really saved my life! Under cottage law I can only use these methods for buttercream so seeing the pros and cons of each really helped. I do have a question, to make this a chocolate buttercream what can I add?
What’s your ratio for butter to sugar on the earth balance recipe? Awesome video!
Anyone from LatAm that can explain what shortening is? I don't think we have it in South America.
since your frosting had really too much shortening, it will be affected easier by heat etc. you should not taste grease on your tongue when you take a bite of the frosting. my mothers frosting was more stiff. i like mine to be smooth but stiff because we keep cakes out on the counter, covered, for a few days.
the reason for that "funky" taste isnt the flavor because there isnt any flavor to shortening unless its old. it took me years of experimenting. that GREASY LIKE TEXTURE happens when there is too much shortening. you have to cut back on it until there is no greasy film left when mixed with the powdered sugar, add a pinch or 2 of salt to cut down on the sweetness, add your vanilla and balance that milk so as not to create a soupy frosting. its alot of exactness that needs to be written down but i dont write it down. this frosting is the same stuff you put in the middle of whoopie pies. though, some people add marshmallow fluff into their frosting as they like. i must get the desserts correct or ive wasted my time and money. the kids wont eat any desserts that arent tastefully appealing. my mother, 55 years ago, made huge fancy wedding cakes as a side job. she ONLY USED SHORTENING in her frostings. by the way, i always enjoy comparison ingredient videos such as yours.
Hey! Is this suitable for like writing on a cake? In the country that i live i can only find vegan butter (not the same brand as you), do you think that i could write or it would be difficult?
Thank you for sharing your ideas
So I can use “ I believe it’s butter “ as for vegan recipe?
Waiting for your reply
My butter didn't whip like that, not sure why. also how long should we mix it once the sugar is added? It seemed more thick but also grainy at the same time.
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Has anyone tested Becel margarine?
I definitely like cupcakes better!
Thank you for sharing your talents with us!
I'm whole food plant based. I'm also salt, oil, and refined sugar-free, as much as is possible. Do you have any recipes without the oil and refined sugar? I used coconut cream for the butter in my buttercream frosting, but I have to say that powdered xylitol is yucky. I'm looking at powdered maple sugar to try next. I use date paste, but am really tired of it now.
Have you tried half shortening and half earth balance? I find this makes a pretty good buttercream 🙂
I thought you sold cupcakes made with earth balance in the sun for hours and they didn’t melt! What’s your secret because mine melt every time
I'm currently binging all of your videos! I love them they are so educational!!! I do wish the music was a bit quieter on this one though 🙈