The Best Buttercream Frosting
16 tablespoons vegan margarine (2 sticks at room temperature)
1 cup vegetable shortening
2 teaspoons vanilla extract
4 tablespoons soy milk
2 lbs powdered sugar
2 tablespoons light corn syrup
a few drops food coloring (optional)
1. Cream together the margarine and shortening.
2. Add vanilla and soy milk to the mixture. Combine.
3. Add in sifted powered sugar (make sure their are no lumps) 1/2 cup at a time.
4. Mix in corn syrup and food color(optional).
Tips:
- If you live in a humid climate, use 1/2 tablespoons less soy milk. If you live in dry climate, add about 1/2 tablespoons more.
- Corn syrup is not essential but keeps the frosting from cracking and adds a nice sheen to the cake.
- For a whiter frosting, use clear vanilla.
- Using a hand mixer or kitchen aid makes it much easier to get the frosting smooth.
- Add 1 ts. of any other flavorings you like ( I love using orange extract to make an orange cream frosting or artificial butter extract to get a really buttery icing).
Enjoy!
SO HOW'D IT GO?
I've found my new go-to recipe! The recipe makes like ten gallons of frosting, haha. I used a little less than the 2 lbs sugar called for and it was still good. The frosting is stiff enough to use for use in pastry bags, but if it's left at room temp and whipped a little bit, you can also soften it enough for just icing a cake or piping on top of cupcakes. For this particular time, I used it as a base to go under vanilla fondant, and it worked just perfectly.
cute picture!
Since for some reason I cannot post recipes I will say this is almost the exact same buttercream recipe that I use all the time. Equal parts veg marg and shortening... I do not add corn syrup though and add between 1/4 and 1/2 cup soy milk depending on the humidity of the day. And mix a lot! At least 10 minutes..it makes it really nice and fluffy.
You cake is so cute. I love it. : )