Vegan Buttercream for a 6-Quart Mixer

Name: Vegan Buttercream for a 6-Quart Mixer
Prep time: 20 min
Total time: 20 min
Yield: 25 servings
Cuisine: American
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)

Recipe by The Piped Peony

This recipe first appeared on The Piped Peony. SeeMeCook added ingredient weights and nutrition.

Read the original recipe

Imported by Starr2 on SeeMeCook

A large batch of smooth vegan buttercream designed for piping buttercream flowers. The batch yields approximately 1,218 g, enough for about 18–25 flowers.

Time: 20 minutes
Equipment: No cooking needed
Good for: Snacks
Cuisine: American
Contains: Alcohol
Diet: Vegan

Diet and allergen details are read from the ingredient names and are not certified.

Ingredients

25 servings

OriginalUSMetric

400 g Vegan butterSoftened to room temperature
300 g Vegetable shorteningUse a firm, neutral-flavored shortening suitable for piping
500 g Powdered sugarSifted if lumpy
2 tbsp Vanilla extract25 g
2 tbsp Plant-based milkAdd gradually to reach the desired piping consistency30 g
Fine saltTo taste; omit if the vegan butter is strongly salted

Weights are estimates. Together, the ingredients weigh about 1.25 kg before cooking, which is about 50 g per serving.

Steps

Fit a 6-quart stand mixer with the paddle attachment. Place the softened vegan butter and vegetable shortening in the mixer bowl.
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.
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.
Add the vanilla extract and salt. Mix until evenly distributed.
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.
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

These are estimates per serving, worked out from the ingredients.

Calories: 304
Protein: 0 g
Carbs: 20 g
Fat: 25 g
Fiber: 0 g

Where the calories come from

Vegan butter38%
Vegetable shortening36%
Powdered sugar26%
Vanilla extract1%
Plant-based milkUnder 1%

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

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