Vegan Buttercream for a 6-Quart Mixer

Ingredients

• 400 g Vegan butter (Softened to room temperature)
• 300 g Vegetable shortening (Use a firm, neutral-flavored shortening suitable for piping)
• 500 g Powdered sugar (Sifted if lumpy)
• 2 tbsp Vanilla extract
• 2 tbsp Plant-based milk (Add gradually to reach the desired piping consistency)
• Fine salt (To taste; omit if the vegan butter is strongly salted)

Steps

1. 1

   Fit a 6-quart stand mixer with the paddle attachment. Place the softened vegan butter and vegetable shortening in the mixer bowl.

2. 2

   Beat the vegan butter and shortening on medium speed for 3–5 minutes, scraping down the bowl as needed, until the mixture is smooth, pale, and creamy.

3. 3

   Add the powdered sugar gradually on low speed to prevent it from puffing out of the bowl. Once incorporated, increase the speed to medium and beat until smooth and fluffy, scraping the bowl periodically.

4. 4

   Add the vanilla extract and salt. Mix until evenly distributed.

5. 5

   Add the plant-based milk gradually, mixing after each addition. Stop when the buttercream is smooth and holds firm peaks suitable for piping flowers; do not add all the milk if the consistency is already soft enough.

6. 6

   Use the buttercream immediately for piping, or cover it tightly and store it at room temperature for short-term use. Re-whip briefly before piping if it has been chilled.

Notes

The provided source contained only the recipe title and yield; ingredient quantities and instructions were reconstructed from the dish context and are therefore low-confidence. The stated yield is approximately 1,218 g, enough for 18–25 buttercream flowers. For crisp flower petals, the finished buttercream should be smooth and firm rather than loose or glossy.

Nutrition per serving

• dessert
• vegan
• dairy-free
• egg-free
• frosting
• buttercream
• piping
• cake decorating