Monday, November 5, 2012

Fluffy Whipped Vanilla Buttercream Frosting - Gluten-free, Vegan or with Butter

Cupcakes galore!  I just finished baking 3 dozen chocolate oreo cupcakes and one dozen gluten-free, vegan (egg-free, dairy-free) vanilla cupcakes for my son's Fun Day event at school.  Yes, that's 4 dozen cupcakes in total.  All from scratch!  

This is my favorite and easy buttercream frosting.  I use a dairy-free, non-soy, vegan buttery spread/margarine (Earth Balance) and regular shortening.  It is expensive but sure worth it.  I am cutting out dairy at this moment, so it is a nice to try new products.  I think the frosting would also be yummy if you use all (real) butter or all vegan margarine (in case you don't care to use shortening).

Not easy making gluten-free and vegan treats, but I was able to have my cupcakes and eat it too! 

Place butter/margarine and shortening in the bowl and beat together until combined.  I use the flat paddle from my stand mixer, but the whisk attachment would be better, since I use it later anyways.

Add icing sugar and beat for about 3 minutes.  Look at how thick and creamy the frosting looks.

To make the frosting fluffy like whipped cream, I changed the paddle attachment to the whisk.   More air is whipped into the frosting, so the texture is lighter and oh, so fluffy.  Add milk (or non-dairy milk, if desired) and vanilla. Whip till fluffy for 5 to 7 minutes.  Note:  if you decrease the icing sugar amount, adjust the amount of milk accordingly, or else your frosting will be too soft to pipe.    

Look at how the frosting looks so fluffy, almost like whipped cream!

Time to decorate the cupcakes.  I used disposable pastry/frosting bags and a Wilton 1M tip.  I find it easier to pipe a huge batch of cupcakes than to spread it on with a knife.  

Cupcakes ready to be frosted!

It takes mere minutes to pipe frosting for 36 cupcakes!  

All packed and ready to go!  

Gluten-free Vegan Vanilla Cupcakes with Fluffy Vanilla Frosting

Fluffy Whipped Vanilla Buttercream Frosting, Gluten-free, Vegan or not
generously frosts 24-30 cupcakes

1/2 cup non-hydrogenated shortening (I used Crisco shortening)
1/2 cup non-hydrogenated margarine or butter (I use Earth Balance vegan margarine)
3 1/2 cups powdered sugar, sifted if clumpy (I cut down 2 3/4 cups - 3 cups)
1 1/2 tsp vanilla extract (or other flavoured extract, if desired)
1/4 cup milk or unsweetened non-dairy milk (I used 3 Tbsp Coconut Dream unsweetened coconut milk or coconut coffee creamer)

Beat the shortening and margarine together until well combined and fluffy.  Add the sugar and beat for about 3 minutes.  Add vanilla and milk, and whip for another 5 to 7 minutes until fluffy. 

- Adapted from  Vegan Fluffy Buttercream Frosting

I didn't have a cupcake stand, so I used this 2 tiered dessert tray for Nessa's 5th birthday cupcakes.  She loved it!


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1 comment:

  1. These look delicious! Could you post the link to the Gluten Free Vanilla Cupcake recipe? The one at the top links to this post. Thanks! :)


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