Dairy-Free Buttercream Icing
Perfect, light and pipeable buttercream that will hold it's shape.
Ingredients
- 450g Icing sugar sifted
- 225g Dairy-free fat 80% fat content*
- 1 tsp Vanilla essence Or other flavourings
- 1-2 tbsp Boiled water or dairy-free milk
- Food colouring If required.
Instructions
- Add 225g of room temperature, dairy-free fat into a bowl and beat on a low speed for 15 minutes (or more). Scrape the sides down two or three times to ensure correct mixing. **The fat should visibly change to a lighter colour. It is important not to rush this step.
- Add in half the sifted icing sugar and continue to mix at a low speed. Occasionally scrape the sides down to ensure even mixing.
- Add the remaining icing sugar and continue to mix at a low speed until fully combined. This could take up to 15 minutes or more, but remain patient. The end result will be worth it!
- You should be left with a firm but smooth mixture once the ingredients are combined properly.
- Add 1 teaspoon of vanilla and taste before adding more, until you achieve your preferred level of flavour.
- Add any required food colouring a little at a time according to manufacturers instructions
- At this stage you should still have a firm mixture. Decide if you are happy with the consistency of the mixture. Is it pipeable or spreadable? If you are happy with it then stop here. Remember, we don't want a mixture that will melt or slide off a cake!
- If you feel the mixture is too stiff then add 1/2 tablespoon of liquid to slacken the mixture and check again. Do not be tempted to add too much liquid at once. If you have followed this process you will have put time and effort to get to this point!
- Add another 1/2 tablespoon of liquid and check the consistency again.
- Once you are happy with the consistency your firm but pipeable is ready to use.
Notes
Consistency will vary, depending on room temperature on the day and your choice of fats. As long as you maintain high-fat content you should have success.
*If your chosen fat is not a minimum of 80% fat content then consider reducing the amount of that fat and add some Trex. (e.g. 25g Trex, 200g other fat = 225g).
For these Monster Cupcakes, I used Pure Block, 79% fat, and Trex. I used 200g Pure Block plus 25g of Trex to ensure stiffness. I did not add any liquid to slacken my mixture and the icing held up well for days!
If you are making in advance, refrigerate until ready to use, then gently whip mixture on a low speed for a few minutes before use to soften. I would only store it for a day or so in a fridge. Consider freezing the mixture if you wish to plan ahead.
**A slow speed when mixing is important, so as not to incorporate air. Ensure that you continue beating your fats until they change to a lighter colour. For some fats, this may take longer than 15 minutes but you should achieve a good result in this time if you are scraping the sides down from time to time. I've read in many forums that beating the fats and looking for the change of colour is key to your success with dairy-free buttercream.
This can be made without the use of a mixer but the beating of the mixture will take longer than suggested if using a mixer.
These quantities are sufficient for 12-14 small cupcakes or a small sponge cake. Quantities can be multiplied as required but ensure sufficient time to beat the fats correctly.
Allergens. Manufacturers can and do change their ingredients and processing without notice. All ingredients should be checked every time with regard to specific allergens. Please take note of any "may contain" warnings if you are at risk from cross-contamination.