Swapping dairy-based butter for a plant-based brand is an easy solution. Thankfully, plant-based butter has become widely available in supermarkets, with brands like Earth Balance and Miyoko’s providing products that make vegan baking a lot easier. (For more details, see our post, A guide to aquafaba.) The liquid left over from canned chickpeas, this viscous, protein-packed substance whips into stiff peaks just like meringue, making it a one-of-a-kind replacement for the eggs in this buttercream. The first challenge to veganizing this traditional recipe is finding a plant-based substitute for the egg whites, and for that task, there’s only one natural solution: aquafaba. Softened butter is then added a few tablespoons at a time, emulsifying with the meringue to form a smooth, silky frosting. How do you make Swiss buttercream without eggs or dairy?Ĭlassic Swiss buttercream is made by heating sugar, egg whites, and salt, then beating to make a stiff meringue. Scroll to the bottom of the page to rate ⭐⭐⭐⭐⭐ and comment on this recipe.Aquafaba is the viscous liquid left over when you drain a can of chickpeas, and surprisingly, it makes an excellent substitute for egg whites. If piping: Stir well before adding to your piping bags so there are no cold lumps.If your butter is on the warm side, just chill the frosting a little before using it for piping decorations. Butter temp: Make sure your butter is soft but not warm.Adding a tiny drop of milk can help as well. This will smooth out a lot of the air bubbles that formed in the mixing process. To create smooth swoops: Beat the frosting on a lower speed after all the sugar has been incorporated.This fluffy frosting is perfect for decorating cakes, cupcakes, cookies and cookie bars, and more! Here are some desserts I've paired this easy vanilla frosting with: Mix it up and check the texture as you go. Tip: If you want a frosting that is a bit looser for swooping or spreading on cookies, just add a tiny bit of milk at the end. Looser icings can droop and fall when designs are piped.
The piped decorations hold their shape, but still taste light and smooth in your mouth. The thicker consistency without milk is necessary for piping out of a decorating bag, but also works for spreading on top of a cupcakes and cake. I haven't added any milk to this version because I use it for piping decorations as well as filling cake layers and icing. Plus, eliminating the milk results in an ultra fluffy frosting rather than a thick and creamy one. This easy vanilla frosting is made with four basic ingredients: unsalted butter, confectioners' sugar, vanilla extract, and salt. It's classic childhood frosting, and much like what you'd find on top of cupcakes at Magnolia Bakery in New York. This is a homemade frosting made with powdered sugar and butter, so you do have that sugary mouthfeel. When it comes to frosting, the taste is key - and this fluffy vanilla frosting is delicious. Close seconds are my Swiss Meringue Buttercream and Lemon Royal Icing.
This recipe for homemade vanilla frosting is so versatile and readers love it! It's my most popular frosting recipe. Use the vanilla frosting for cakes, cupcakes, or cookies! This is a basic powdered sugar frosting recipe that comes together with just four ingredients.
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