Fluffy Reduced Sugar Whipped Vanilla Frosting, Gluten-free, Vegan or Not

It was officially my youngest's 4th birthday yesterday.  I thought it would be nice to bring some cupcakes to celebrate her special day at preschool.

This reduced sugar frosting on top of some simple white cupcakes turned out great! Just found out that all but one little preschooler ate the whole thing!  The little one just licked all the frosting.  I consider that a success!  I strive to make our goodies less sweet, which is a good thing for the kiddies.  My son often complains that the commercial bakeries make their frostings too sweet and he loves this "less sweet" frosting.  

I had already posted this recipe earlier this week with my gluten-free vegan vanilla cupcakes, but thought it would be easier to locate in a separate entry.  I reduced the sugar content of this fluffy whipped vanilla buttercream frosting.  Next time, I think I could try decrease a little more sugar and less liquid.  

Fluffy Reduced Sugar Whipped Vanilla Frosting 

generously frosts 12 cupcakes

1/4 cup nonhydrogenated shortening

1/4 cup nonhydrogenated margarine or butter

1 1/4 cup powdered sugar, sifted if clumpy

3/4 teaspoon vanilla extract

1 Tbsp milk of your choice, dairy or not

Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.

Add the vanilla and milk and whip for another 5 to 7 minutes until fluffy.  (I have a KitchenAid stand mixer and I like to change from the paddle attachment to the wire whip attachment for a lighter, fluffier frosting).  

Using a piping bag and 1M Wilton tip, I was able to generously frost 12 cupcakes with leftovers.  The key to this frosting is to whip it so full of air that becomes fluffy and not so sweet.

Since I decreased the sugar, the liquids should be adjusted accordingly to maintain some stiffness for piping.  I think you could even omit the milk for a stiffer frosting.  It will firm up in the refrigerator, as the non-hydrogenated fats are heat sensitive.  

- Adapted from Fluffy Whipped Vanilla Buttercream Frosting

Gluten-Free Vegan Vanilla Cupcakes

The last 3 cupcakes before the kiddies inhaled them!

Enjoy!

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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 Chow.com:  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!

Enjoy!

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