Vegan Buttercream (Ermine Frosting)
This fluffy, smooth, and rich vegan buttercream is not too sweet, easy to make, doesn't require a ton of butter, and most importantly - it's so delicious and extremely versatile! It makes enough frosting for 12 cupcakes or to lightly frost a 2-layer 20 cm (8-inch) cake.
Ingredients
- 245 g plant-based milk (read notes)
- 200 g caster sugar
- 45 g flour
- 1/4 tsp salt
- 225 g soft plant-based butter (read notes)
- 1 tsp vanilla extract
- optional flavourings
Instructions
- Whisk the sugar, flour, and salt together in a saucepan over low-medium heat. Slowly pour in the milk while whisking until no lumps remain.
- Whisk continuously and cook until the mixture thickens without turning up the heat. It should reach a thick custard-like consistency. This is your roux mixture.
- Once finished cooking, transfer to a heat-safe bowl, cover the surface with plastic wrap or wax paper, and place the mixture in the fridge until completely cool.
- Once it's cool, add the soft butter to a large mixing bowl and whisk on medium-high speed until light and fluffy, around 2-3 minutes.
- Add the roux mixture one spoonful at a time and whisk on medium-high speed for 20-30 seconds between each addition. Continue until all of the roux has been added, scraping down the sides of the bowl as necessary.
- Add the vanilla (and other flavourings, if using) and continue whisking for 1-2 minutes until light and fluffy, and the roux is fully incorporated into the butter.
- Use immediately to frost your cupcakes or cake or store in an air-tight container in the fridge for up to 4-5 days. When ready to use, allow it to warm back up to room temperature before using, as it would have solidified in the fridge.
Notes
- I use oat milk for this recipe because I prefer the flavour, but keep in mind that the colour of the milk might slightly affect the colour of the finished frosting. If that's something you're concerned about, use a milk alternative that's lighter in colour, such as soy milk or coconut milk.
- It is important to use butter or margarine that comes in stick or block form, not the spreadable kind in a tub. This is because the latter is too soft and won't be sturdy enough to use in the frosting.
- For chocolate frosting, add four tablespoons of cocoa powder to the frosting after all the roux has been whipped with the butter.