If all you can get is those bricks of margarine (that might be accidentally vegan) that are rock hard, then that will work, but you might need to add a few extra drops of soy milk or almond milk to it. If that’s all you have access to, then you might just need to add about ¼ to ½ cup more powdered sugar to get this to the right consistency. You get some tubs of vegan butter that are really soft straight from the fridge, like they are just never firm. You can use something like Earth Balance buttery sticks if you have access to it, but a vegan butter that comes in a tub is also going to be great, it just needs to be one that is fairly firm. So the vegan butter that you use becomes quite important for this. The ideal texture for your vegan butter is one that is quite firm. So you’re looking for a really thick, but silky, consistency. It needs to be really silky and spreadable but also firm enough to pipe. The most important thing to a good vegan buttercream is the texture. If your mixer has a fairly small bowl (like mine) then hold a tea towel or paper towel over it (carefully, don’t let it get caught up in the mixer) when it starts so that powdered sugar doesn’t puff up out of the bowl.Īlternatively you can cream the butter first and then add in the powdered sugar bit by bit but that method doesn’t usually fit in with my impatient personality.
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