Vegan Buttercream Without Vegan Butter
A fluffy, pipeable vegan buttercream made with refined coconut oil, a splash of avocado or olive oil, powdered sugar, and whipped aquafaba. No vegan butter required. Makes 5 to 6 cups.
Ingredients
- 1/3 cup aquafaba liquid from a can of chickpeas
- 1/4 teaspoon cream of tartar
- 1 1/2 cups refined coconut oil softened but not melted (firm and creamy, like soft butter)
- 3 tablespoons avocado or olive oil
- 4 cups powdered sugar the fluffy supermarket kind, not the health food store kind
- 1 1/2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
Instructions
If using a stand mixer with the whisk attachment:
- Whip the aquafaba and cream of tartar in the mixer bowl until it holds medium-stiff peaks, 3 to 5 minutes. Transfer to another bowl and refrigerate until ready to use. Wipe out the mixer bowl and switch to the paddle attachment.
If using a hand mixer:
- Whip the aquafaba and cream of tartar in a large bowl until it holds medium peaks, 3 to 5 minutes. Use a big bowl, it climbs. Refrigerate until ready to use.
- In a separate bowl (or the wiped-out stand mixer bowl), beat the coconut oil and avocado oil (or olive oil) together for about 2 minutes, until smooth and creamy. Add the powdered sugar a half cup at a time on low, scraping down the bowl with a spatula between additions. Beat in the vanilla and salt.
- Add the whipped aquafaba and beat on low until smooth, fluffy, and noticeably lighter in both color and texture. It may feel a little soft or shiny at this stage. That's normal.
- Chill the bowl for 15 to 20 minutes, then rewhip briefly until it's stiff and holds a clean peak. That's the right consistency for piping and spreading. Frost at that firmer stage.
Tried this recipe?Let us know how it was!
