No Shortening Buttercream recipe
that is super stable and pipes like a dream!
Country Crock Vegan Butter sticks made from avocado oil is basically all I can get near me
and let me tell you, I’m loving it!
Country Crock keeps the buttercream ultra white and tastes great too
many years ago I stopped adding shortening to my buttercream recipes
since I am not traveling long distances with my cakes
or leaving them out in hot climates at length there just is no need for it!
Recently I did a comparison video of Italian Buttercream & Swiss Buttercream both without shortening
Not sponsored by any product or company below
Notes for Success:
Shortening stabilizes buttercream for cakes that are to be displayed in hot climates or when transporting long distances
Since I do not do this anymore, I find the all vegan butter version to be just great!
If you do need to use shortening though be sure to use a Hi Ratio Cake Shortening like Sweetex brand is the best
Any buttercream recipe you love the most can eliminate the shortening just by adding that same amount of vegan butter
Country Crock Avocado Sticks should not get soft before mixing like we do the other vegan butters
Meaning do not bring it to room temperature, just mix it right in straight from the refrigerator cold
Be sure to sift the confectioners sugar to avoid lumps and it also aerates the buttercream and makes it lighter
The addition of Butter Vanilla Extract from Olive Nation is a real butter flavor boost and I highly recommend it!
No Shortening Buttercream Recipe
Ingredients
- 2 cups Cold Country Crock Vegan Butter 4 sticks (454g)
- 4 cups Confectioners Sugar 480g
- 2 teaspoons Vanilla Extract 10ml
- 2 teaspoons Butter Vanilla Emulsion 10ml
- ¼ teaspoon Salt
Instructions
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Cream the vegan butter smooth with an electric mixer so it is even and no lumps
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Add the salt and whip on high speed to smooth
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Scrape the sides and bottom of the bowl to make sure it is evenly mixed
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Add the sifted confectioners sugar all at once.
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Mix on low speed until incorporated , scrape the bottom and sides of the bowl and then mix on high speed for 3 minutes.
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Add the flavors then scrape the bowl again and increase speed to high and whip for another 2 minutes
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The air will make your buttercream whites as it whips
Notes
Storage This buttercream recipe can stay at room temperature on your cakes and desserts in cool conditions for up to 4 days. For longer storage keep refrigerated for up to 1 month. Freeze for 2 months
