I tried this recipe. I am not a baker but love's to bake for my family .It turned out great and everyone liked it. Thank you for this wonderful recipe.
This is a BRILLIANT innovation, Gretchen! I am sure that some of the people I occasionally bake for would appreciate this type of buttercream, because they have various health challenges now that they're older that make reducing sugar a good idea. Thanks for posting!
If they have health problems then eating butter and cake isn't going to help. lol. That's how they got bad health to begin with. It's like one of my co-workers who said, "Before I knew I had really bad diabetes, I would have eaten three doughnuts. Now I'm going to be good and eat only one." The answer is eating zero doughnuts and go eat some fruit instead.
@@suicune2001 Occasional cake, especially if it's devoid of sugar and part of a very healthy diet, is pleasurable and won't kill such a person. Whereas extreme asceticism might. I say this as someone who eats a 95% whole food plant-based diet, and who doesn't have an active sweet tooth.
@@tamcon72 Sure, if it's like you do. 95% healthy is fantastic but most people don't do that. To them, eating bad food in moderation is just eating different kinds of bad food all the time. We have food all the time at work. Doughnuts Monday, cookies Tuesday, ice cream Wednesday, nacho parties, etc. and I guarantee everyone who eats all those things would say they're eating in moderation.
Gretchen you deserve the most! I’ve been watching you forever and your recipes and tutorials are just amazing. Although I’m not vegan, I will always be a loyal fan!!
I have several recipes you may want to look through all to see which one suits you the most! www.gretchensveganbakery.com/choosing-best-buttercream-recipe/
Thank you so much. I've been looking for a less sweet frosting for so long and this was just perfect. Left out the optional cup of sugar at the end and it was just right for my family. My whole family loved it. Even the kids who usually don't like any frosting whatsoever.
Mousseline buttercream, which soft boils the sugar so it isn’t as gritty and you need less to stabilize the butter is much less sweet but way messier. This looks yummy. Will have to skip the monk fruit since non nutritive sweeteners can set my gut flora out of whack with all that entails in addition to UTI. Just a word of caution to those with similar recurring problems.
I'm definitely going to have to try this! I'm gluten free, my husband is dairy free, and neither of us are fans of standard buttercream because of the amount of sugar in it. This looks perfect!
I think you will love it! PS~ my cake recipe work great with a 1:1 GF mix! :) Vanilla~ www.gretchensveganbakery.com/yellow-cake-recipe/ Chocolate~ www.gretchensveganbakery.com/vegan-chocolate-cake/
This is brilliant.. I've done a similar frosting using sweet potato/potato to replace some of the fat, but this looks like it is much more versatile.. I'm someone who doesn't like frosting because it's so sweet and rich, so I'll probably like this one.
Me too! I used to watch Gretchen in her bakery with the funny camera gal! I had surgery and was ill so I hadn’t been on in awhile. So happy to see that you’re still making videos!
I LOVE this recipe. I'm now making my second batch and want to add Carmel sauce. Fingers crossed I don't mess it up. Thank you for these recipes. I know love buttercream.
I like monk fruit instead of the old time kind of sweetener way over used. This buttercream looks stable and my mouth wants some now. Also love on your website you tell you used your low sugar and oil chocolate cake recipe which is really delicious.
Hi Gretchen great idea for the frosting,just being diagnosed with predibites,so I have to watch or try eliminate Suger, if you have any other recipes that don't have much suger, especially cakes or cookies thanks for all your hard work to bring all your subscribers these beautiful recipes greetings from Dublin Patricia 🇮🇪
Even confectioner's sugar has a grittiness to it, especially in something like an American buttercream. Sugar dissolves in water, not fat, and most buttercreams don't have enough liquid in them to completely dissolve the sugar crystals. That's why a Swiss or Italian Meringue is much smoother in texture than any powdered sugar buttercream.
I just love this recipe so much! I want to make it again. How does it hold up when decorating the cake the day before when using this buttercream? And how do you recommend storing the frosted cake?
Can you please clarify: around 7:44 you say with awed surprise and delight, “it probably could use even more sugar!“-what you’re saying and how you’re saying it don’t seem to jibe. Did you mean to say “it probably could use even less sugar”? This looks amazing and the chemistry involved is so interesting… apples, of all things!
Sorry for the confusion 😆 I think because I’m used to buttercream being sweet I was surprised how little sugar this recipe requires, and since I’ve learned over the years that buttercream is an acquired taste for everyone, adjusting the added confectioners sugar to your own liking is a good idea. I would have added slightly more, and some people add 0 none
I legitimately only eat cake maybe once or twice a year but I am currently down a rabbit hole of fascination over cake creations ft. what the different types of whipping cream are. 😂
Correct. I would actually add the cocoa to the custard part though, because this is technically an “ermine” buttercream which has proven to be a more difficult recipe to add flavor to at the end. So, by infusing the Coco into the custard at the first part of the recipe, your butter cream will be more stable
Thank you so much for this recipe. I'm diabetic and want to have cake. I try to lower the alternative sugars as much as I can and am trying alternative confectioners sugar and use monk fruit sweetener along with swerve products. I've never seen pureed apple for sweetener and can't wait to try.💕
Hi Lori! Thank you since the start of the new year I have also been expanding my sugar free baking line check this out you might like this one! www.gretchensveganbakery.com/chocolate-eclair-snack-cake/ Also if you just search sugar free on my website you’ll see all the recipes I’ve been converting as well as a video where I talk all about sugar free baking
Thanks, but no, I don’t recommend chilling at all (until the cake is filled & iced) this buttercream doesn’t remix well after chilling I plan to do another in depth video comparing all the buttercream recipes. When i said “heavy” it was odd because it was light & airy yet heavier than normal BC I attribute it to the custard base. It’s becoming my favorite buttercream! 🤣 I made it again today but I doubled the recipe and it came out even better than it did yesterday! I was able to whip the larger amount of butter better!! (The written recipe reflects the doubled amounts)
I kept saying “but does it taste like apples!”…you made us wait till the end😂…. I’ll have to see for myself though because hard to believe there is no apple taste. So what does it taste like? Vanilla? Will it go well with any flavor cake? Thanks for the recipe…. Will definitely give it a try.
@@GretchensVeganBakery can’t wait to make it. Thanks for confirming (again) that it doesn’t taste like apples. I’m all for a whipped cream taste 😋 I’ve seen this recipe around the net for some time. Guess I was waiting for you to show us before I attempted to make it because you never steer me wrong with your recipes.
This is brilliant Gretchen. I use to use a lot of your recipe prior to you going vegan. This video showed up on my newsfeed this morning so I had to watch, lol. I'm not vegan but I'd most definitely try this recipe. As someone who's not a fan of sweet buttercreams it's right up my alley. I'm still giggling over the use of apples...
Great! I have not had any luck with coconut oil as a replacement for vegan butter, coconut oil likes to melt the minute you look at it, so this will be a soupy disaster
This is an ermine style buttercream, which does the best when it is made and then iced on the cake right away I find that it tends to curdle once it’s been refrigerated and you try to bring it back to room temperature to use it
@@GretchensVeganBakery yes i used to watch all your videos then suddenly nothing popped up. Today coincidentally it popped up from google page kinda. Will keep checking n put notification on too.
She explains in the video, it adds a bit of its natural pectin. You remove it after the apples are cooked and that’s why she said she peels it in one long piece so it’s easier to remove.
Thank you so much for creating this recipe. I hate making the traditional buttercream, as it has so much butter and sugar. Thank you for sharing. It looks absolutely delicious. ❤
Omg so glad I found you again , a friend of mine told me that you changed your name bc I use to follow you before you became vegan, anywho can this icing be made into chocolate ?
Hey! Great! Yes, you can add chocolate at the very end of mixing! Melted cooled, chocolate or a Cocoa paste Here’s more info www.gretchensveganbakery.com/chocolate-buttercream/
Wow! That's amazing! I will definitely be making this! Thanks so much for this alternative to the added sugar heavy frosting we're used to. I did have a question for you, though. My mother can't eat cooked apples because they make her sick. Would I be able to make this with other similar fruits? Have you ever tried any others? I love baking but have stopped doing so as much as I'd like because of all the excess calories, but this opens up some possibilities for sure! Thanks again for this. ❤
I was wondering about pears! That sounds like a great idea. Have you tried with pears before? As far as I've known, she can eat pears but I will definitely double check 😊❤ thanks so much
This video is awesome! Very well done, in all aspects. Thanks! I’m thinking maybe a sweet apple rather than a GSmith would provide more natural sweetness. I’m also wondering whether it would work with store-bought, unsweetened apple sauce. 🤔
@@GretchensVeganBakery Thanks! That's what I assumed from looking at the ingredients list. I just didn't see a prompt in the video, so I wanted to be certain. Thanks again!
Hmm I would have to experiment with that, but my first thought is to simply pair it with my Apple Cake recipe! LOL Yummmy! www.gretchensveganbakery.com/vegan-caramel-apple-cake/
It is common sense to measure out your confectionary sugar when making butter cream, bakers use the sugar , because it is cheaper, after all butter is almost $ 5 lb, so real butter cream is made with more butter. less sugar , taste as you add the sugar and get it to the sweetness you want, but remember the more butter the softer the frosting. So if you want to decorate it, it makes it more sweet, it stiffens it if you want to make flowers
@@GretchensVeganBakery Here in Ukraine we have no Earth balance, nor other good brand. We have margarine, but I think it is not the healthiest thing. Can you use homemade butter made out of soymilk and refined coconut oil and lecithin?
I really appreciate this recipe, and especially the experimentation & the “science of” aspect, because science is bae and sparks my baking creativity.😊 I want to tweak this w/more apple flavoring paired with a caramel cake, sounds super sweet but perhaps not! 💚🤎
I don’t rely on AF for stability ever, i find it to be a disappointing ingredient while still being magical, it has it’s place. It does a pretty good job of lightening mousses, and While my Swiss Buttercream recipe of course uses AF meringue ~its still a more fragile formula.
![These lentil patties are better than meat! Protein rich, easy patties recipe! [Vegan] ASMR cooking](http://i.ytimg.com/vi/dMugENc-6mg/mqdefault.jpg)
I am so glad you mentioned the lack of apple flavor - that's exactly what I was wondering the whole time.
Sorry I should have mentioned that in the beginning! 😄
@@GretchensVeganBakery could you use unsweetened apple sauce
HA! Me too!
I tried this recipe. I am not a baker but love's to bake for my family .It turned out great and everyone liked it. Thank you for this wonderful recipe.
Awesome I’m so glad to hear it. Thank you for the comment.
now THAT is a proper cake to frosting ratio!
This is a BRILLIANT innovation, Gretchen! I am sure that some of the people I occasionally bake for would appreciate this type of buttercream, because they have various health challenges now that they're older that make reducing sugar a good idea. Thanks for posting!
If they have health problems then eating butter and cake isn't going to help. lol. That's how they got bad health to begin with. It's like one of my co-workers who said, "Before I knew I had really bad diabetes, I would have eaten three doughnuts. Now I'm going to be good and eat only one." The answer is eating zero doughnuts and go eat some fruit instead.
@@suicune2001 Occasional cake, especially if it's devoid of sugar and part of a very healthy diet, is pleasurable and won't kill such a person. Whereas extreme asceticism might. I say this as someone who eats a 95% whole food plant-based diet, and who doesn't have an active sweet tooth.
@@tamcon72 Sure, if it's like you do. 95% healthy is fantastic but most people don't do that. To them, eating bad food in moderation is just eating different kinds of bad food all the time. We have food all the time at work. Doughnuts Monday, cookies Tuesday, ice cream Wednesday, nacho parties, etc. and I guarantee everyone who eats all those things would say they're eating in moderation.
@@suicune2001 OK.
Look how gorgeous it set between the layers! Very impressive. Definitely gonna click that recipe link.
Gretchen you deserve the most! I’ve been watching you forever and your recipes and tutorials are just amazing. Although I’m not vegan, I will always be a loyal fan!!
Thank you so much!!
Amazing. Sugar always bothers. Now that it can be replaced by healthy apples is awesome. ❤
Vegan buttercream! You are my hero! 💝😊
I have several recipes you may want to look through all to see which one suits you the most! www.gretchensveganbakery.com/choosing-best-buttercream-recipe/
Wow!!
I'm definitely trying these Buttercream!!
Thank you so much. I've been looking for a less sweet frosting for so long and this was just perfect. Left out the optional cup of sugar at the end and it was just right for my family. My whole family loved it. Even the kids who usually don't like any frosting whatsoever.
Awesome! Thanks for the comment
Mousseline buttercream, which soft boils the sugar so it isn’t as gritty and you need less to stabilize the butter is much less sweet but way messier. This looks yummy. Will have to skip the monk fruit since non nutritive sweeteners can set my gut flora out of whack with all that entails in addition to UTI. Just a word of caution to those with similar recurring problems.
My mouth is watering! Who knew apples could be the answer. Yummy 😋
I tried this! Great texture and great taste :) thankyou
really enjoyed this style of video
I appreciate the metric measurements. Will add it to my repertoire of good recipes. Thank you.
I'm definitely going to have to try this! I'm gluten free, my husband is dairy free, and neither of us are fans of standard buttercream because of the amount of sugar in it. This looks perfect!
I think you will love it! PS~ my cake recipe work great with a 1:1 GF mix! :)
Vanilla~ www.gretchensveganbakery.com/yellow-cake-recipe/
Chocolate~ www.gretchensveganbakery.com/vegan-chocolate-cake/
I just made the custard. It made SO MUCH!!
That frosting looking delicious definitely I'm gonna try it for sure 😋
I love the recipe!! I’m going to try it tommorow 🥰
I just remembered you posted this. I'm going to make it.
This is brilliant.. I've done a similar frosting using sweet potato/potato to replace some of the fat, but this looks like it is much more versatile.. I'm someone who doesn't like frosting because it's so sweet and rich, so I'll probably like this one.
Oh my goodness I didn't realize it's the Gretchen I watched years ago! Wow I'm so happy to find you.
YAY! Welcome back! LOL
Me too! I used to watch Gretchen in her bakery with the funny camera gal! I had surgery and was ill so I hadn’t been on in awhile. So happy to see that you’re still making videos!
Oh my stars. It looks so delicious and easy to make 😋
It looks delicious! I usually don’t eat the frosting on a cake because I find it way too sweet! But this seems perfect👍🏼
I agree! I’ve been leaving the frosting behind as well, but this one is just too good!! I hope you try it!
I LOVE this recipe. I'm now making my second batch and want to add Carmel sauce. Fingers crossed I don't mess it up. Thank you for these recipes. I know love buttercream.
How did it go with adding the caramel sauce? I would love to try that
I like monk fruit instead of the old time kind of sweetener way over used. This buttercream looks stable and my mouth wants some now. Also love on your website you tell you used your low sugar and oil chocolate cake recipe which is really delicious.
Im so excited about trying this
Nice Resipy : Thank you Madum
Gotta try this. It looks so creamy delicious! Love, love, love your recipes. Thanks for sharing!
Love this method of introducing new recipes! Looks amazing!
Great! Thank you!
Thank you, thank you, thank you! ❤️
Hope you’re doing well and still gardening.🪴
Sending much love from Washington state ❤️❤️❤️
Thank you! Im great & in Florida & still gardening! Lots more pests to deal with though down here!
Hi Gretchen great idea for the frosting,just being diagnosed with predibites,so I have to watch or try eliminate Suger, if you have any other recipes that don't have much suger, especially cakes or cookies thanks for all your hard work to bring all your subscribers these beautiful recipes greetings from Dublin Patricia 🇮🇪
I really love these types of videos you do. They are super informative and I learn so much. Thank you!!! :)
If your buttercream is gritty, you're using the wrong sugar. That said, this looks great. I'll be trying it out!
Soooo what kind odd sugar please?
@@CindiCares I just use a decent quality confectioner sugar and never have issues with gritty buttercream
I agree. I just heard about Ermine frosting and made it (another recipe) and it was amazing. But I've never had a problem with gritty frosting.
Or sift it before using
Even confectioner's sugar has a grittiness to it, especially in something like an American buttercream. Sugar dissolves in water, not fat, and most buttercreams don't have enough liquid in them to completely dissolve the sugar crystals. That's why a Swiss or Italian Meringue is much smoother in texture than any powdered sugar buttercream.
Thank you for sharing the recipe and your technique. I'll try this soon. It looks interesting and I enjoy trying new things. Cheers
I’m so happy I’ve found you! I watched Woodland Bakery and lost track of you!!
Yay! Welcome back 😊
Great job! I can almost taste it!
Love this idea thank you
I just love this recipe so much! I want to make it again. How does it hold up when decorating the cake the day before when using this buttercream? And how do you recommend storing the frosted cake?
Thank You!!! Thank his is Awesome!!!😊❤👍🏼👋🏼
THIS IS GENIUS! Thank you ❤❤❤
Oh yummmmmm... Looks so delicious. A must try... Thank you 😅❤
Genius! I’m looking into low sugar recipes, will definitely try this one. Thanks a lot
Can you please clarify: around 7:44 you say with awed surprise and delight, “it probably could use even more sugar!“-what you’re saying and how you’re saying it don’t seem to jibe. Did you mean to say “it probably could use even less sugar”? This looks amazing and the chemistry involved is so interesting… apples, of all things!
Sorry for the confusion 😆
I think because I’m used to buttercream being sweet I was surprised how little sugar this recipe requires, and since I’ve learned over the years that buttercream is an acquired taste for everyone, adjusting the added confectioners sugar to your own liking is a good idea. I would have added slightly more, and some people add 0 none
Omg this looks mouthwatering
I have to try!! Tyty!
Thank you thank you 🙏 😊💪🏠
How do you think up all this stuff? 👍👌
Looks delicious
This looks so beautiful! Thank you for sharing. 😊
Wow! Never heard of this before . 😮
I hope you try!
Beautiful
I saw this and Clicked so fast. It's amazing, cannot wait to try this. Tyfs ❤❤❤
Gretchen, your whipped cream looks so elegant, and so is your Fran Drescher like hairstyle.
Thank you Byron 😆
Congrats! So amazing!! Thanks!!!
Love whipped cream
I legitimately only eat cake maybe once or twice a year but I am currently down a rabbit hole of fascination over cake creations ft. what the different types of whipping cream are. 😂
You may be interested in this one then!!
ruclips.net/video/PsbcB5Dd5C8/видео.html
I imagine that cocoa powder can be added to make a chocolate buttercream... I will have to try it.
Correct. I would actually add the cocoa to the custard part though, because this is technically an “ermine” buttercream which has proven to be a more difficult recipe to add flavor to at the end. So, by infusing the Coco into the custard at the first part of the recipe, your butter cream will be more stable
This reminds me of the diplomat buttercream.
Thank you so much for this recipe. I'm diabetic and want to have cake. I try to lower the alternative sugars as much as I can and am trying alternative confectioners sugar and use monk fruit sweetener along with swerve products. I've never seen pureed apple for sweetener and can't wait to try.💕
It's beautiful! You're a genius, as always!
We need to stop a lot of sugar sweets due to high A1c but love sweets. I am new subbie n hope you have other recipes. Ty
Hi Lori! Thank you since the start of the new year I have also been expanding my sugar free baking line check this out you might like this one!
www.gretchensveganbakery.com/chocolate-eclair-snack-cake/
Also if you just search sugar free on my website you’ll see all the recipes I’ve been converting as well as a video where I talk all about sugar free baking
Definitely going to try this!! Very interested to try and see if my kid would enjoy, I’m sure he will!!!
Can we all just appreciate the fact that she uses gloves. ❤
😃
Absolutely!! Very rare, but for me, a MUST 🙏🏽🕊
I will try in my next cake. I don't bake butter cream because is too sweet. Actually I hate looking forward to taste it.
Thank you for sharing.
I think you’ll love this!!
Do you think adding color to this would work? What would you recommend?
Yes!! Be sure it is oil based gel color
would you recommend chilling the buttercream before filling the cake? I wonder if the pectin it part of the heaviness? it looks amazing!
Thanks, but no, I don’t recommend chilling at all (until the cake is filled & iced) this buttercream doesn’t remix well after chilling
I plan to do another in depth video comparing all the buttercream recipes.
When i said “heavy” it was odd because it was light & airy yet heavier than normal BC I attribute it to the custard base.
It’s becoming my favorite buttercream! 🤣
I made it again today but I doubled the recipe and it came out even better than it did yesterday! I was able to whip the larger amount of butter better!!
(The written recipe reflects the doubled amounts)
@@GretchensVeganBakery awesome, thank you!
Wow thank you for this recipe!!! I’m imaging a vanilla bean icing with vanilla cake and fresh strawberries… or peaches and cream?!
*imagining
I'm thinking same! I was just lat night imagining a strawberry shortcake sheet cake snack cake style!
If we added a tiny bit of cinnamon & ginger to the apple buttercream we'd have a nice fall flavor, I think.
Apple Churro cake? 🤔
@@GretchensVeganBakery When will that recipe be developed & shown? 😀
I kept saying “but does it taste like apples!”…you made us wait till the end😂…. I’ll have to see for myself though because hard to believe there is no apple taste. So what does it taste like? Vanilla? Will it go well with any flavor cake?
Thanks for the recipe…. Will definitely give it a try.
😆lol its sooooo good! It reminds me of whipped cream! Its do smooth & tastes like nice vanilla! With a delicate sweetness
@@GretchensVeganBakery can’t wait to make it. Thanks for confirming (again) that it doesn’t taste like apples. I’m all for a whipped cream taste 😋
I’ve seen this recipe around the net for some time. Guess I was waiting for you to show us before I attempted to make it because you never steer me wrong with your recipes.
I made a similar recipe using apple sauce. I was very disappointed it didn’t taste of apples 😢
This is brilliant Gretchen. I use to use a lot of your recipe prior to you going vegan. This video showed up on my newsfeed this morning so I had to watch, lol. I'm not vegan but I'd most definitely try this recipe. As someone who's not a fan of sweet buttercreams it's right up my alley. I'm still giggling over the use of apples...
Hi Tammie! Thank you for giving it a chance!! Im in LOVE with this icing!! I think you’ll love it too!!
Ooooh! Ty.
Thank you so much! Just what I was looking for
Do you think it would work if we substituted butter with chilled coconut oil? 🙏
Great! I have not had any luck with coconut oil as a replacement for vegan butter, coconut oil likes to melt the minute you look at it, so this will be a soupy disaster
Hi, can I pre made the frosting and keep in the fridge 2 days before decorating the cake? Thanks for the recipe, cant wait to try out :)
This is an ermine style buttercream, which does the best when it is made and then iced on the cake right away I find that it tends to curdle once it’s been refrigerated and you try to bring it back to room temperature to use it
Omg Gretchen where hv u been. I used to be a big fan of you n your channel. Love from mumbai. Delilah
Hi Delilah! I haven’t gone anywhere 😃 been right here making videos weekly since 2015 😀
@@GretchensVeganBakery yes i used to watch all your videos then suddenly nothing popped up. Today coincidentally it popped up from google page kinda. Will keep checking n put notification on too.
Wow! That makes me sad because I haven’t stopped a single day!!
The apples also add fiber! I'm diabetic and I've been wishing for a good recipe for icing!
sadly, the fiber in apples is mostly in the peel :P
Fruit isnt something u should be eating as a diabetic,nor apples at the very least.
Looks amazing. I have to watch real close not sure what that apple peels is doing in that recipe
She explains in the video, it adds a bit of its natural pectin. You remove it after the apples are cooked and that’s why she said she peels it in one long piece so it’s easier to remove.
Thank you so much for creating this recipe. I hate making the traditional buttercream, as it has so much butter and sugar. Thank you for sharing. It looks absolutely delicious. ❤
This is great! Will pears work, I’m allergic to apples.
Yes!!
Omg so glad I found you again , a friend of mine told me that you changed your name bc I use to follow you before you became vegan, anywho can this icing be made into chocolate ?
Hey! Great! Yes, you can add chocolate at the very end of mixing!
Melted cooled, chocolate or a Cocoa paste
Here’s more info www.gretchensveganbakery.com/chocolate-buttercream/
Try potato bonda, khichdi, bread pakora, masala bhat, sprouts chaat
what was the powder you added with the apples and milk substitute into that mini blender?
Cornstarch
Wow! That's amazing! I will definitely be making this! Thanks so much for this alternative to the added sugar heavy frosting we're used to.
I did have a question for you, though. My mother can't eat cooked apples because they make her sick. Would I be able to make this with other similar fruits? Have you ever tried any others?
I love baking but have stopped doing so as much as I'd like because of all the excess calories, but this opens up some possibilities for sure! Thanks again for this. ❤
Yay!! You will love it! Can you use pears ??
That would be great!
I was wondering about pears! That sounds like a great idea. Have you tried with pears before? As far as I've known, she can eat pears but I will definitely double check 😊❤ thanks so much
This video is awesome! Very well done, in all aspects. Thanks! I’m thinking maybe a sweet apple rather than a GSmith would provide more natural sweetness. I’m also wondering whether it would work with store-bought, unsweetened apple sauce. 🤔
Thank you! Totally agree on a sweeter apple, i just always goto Granny for everything 😆
Applesauce doesn’t do it justice though
2:21 What is that powder you're adding to the apples in the blender?
Cornstarch
@@GretchensVeganBakery Thanks! That's what I assumed from looking at the ingredients list. I just didn't see a prompt in the video, so I wanted to be certain. Thanks again!
Looks yummy!👍But,what if I do want it to taste more like apples? How do I get apple flavor without adding more apples and ruining the recipe?
Hmm I would have to experiment with that, but my first thought is to simply pair it with my Apple Cake recipe! LOL Yummmy! www.gretchensveganbakery.com/vegan-caramel-apple-cake/
@@GretchensVeganBakery Oh,nice!🍎👍
So you could use any apple?
Yes!
@GretchensVeganBakery awesome thanks. I'm looking for lowered sugar options for the kids to take for school treats.
I'm definitely going to try it ... can I use sunflower margarine for butter?
Great! While i have not tried that, it may work great! Please let me know if you do!
I’ve never tried to make this kind of icing! How do you think it will do with piping?
It held up great in the refrigerator
Be aware that apples are high in fructose, if you have bowel issues don't use them.
It is common sense to measure out your confectionary sugar when making butter cream, bakers use the sugar , because it is cheaper, after all butter is almost $ 5 lb, so real butter cream is made with more butter. less sugar , taste as you add the sugar and get it to the sweetness you want, but remember the more butter the softer the frosting. So if you want to decorate it, it makes it more sweet, it stiffens it if you want to make flowers
This looks like perfect! Could you recommend vegan butter recipe, please?
I love Earth Balance the most. It is the lowest in moisture which is the #1 key to success in vegan recipes.
@@GretchensVeganBakery Here in Ukraine we have no Earth balance, nor other good brand. We have margarine, but I think it is not the healthiest thing. Can you use homemade butter made out of soymilk and refined coconut oil and lecithin?
Unfortunately I personally have not had any luck with homemade butter in my recipes.
@@GretchensVeganBakery ok, I'll try to disprove your bad experience 😜
Yes! Please do! I haven't tried it in quite a while, although I also tried Miyokos (which is a coconut oil based butter) with bad results :(
Can I infuse the lavender in this apple buttercream like it was done with the Strawberry Lemon Lavender cake - with Italian buttercream:) ? Thanks!
Yes!! That sounds luscious, although I would infuse to the custard part
Thanks!
I really appreciate this recipe, and especially the experimentation & the “science of” aspect, because science is bae and sparks my baking creativity.😊 I want to tweak this w/more apple flavoring paired with a caramel cake, sounds super sweet but perhaps not! 💚🤎
Love it! I bet it’s not too sweet!
Hi! This looks delish!
Not sure if I missed it, but Is there a particular reason to use green apples? Thanks!
Thank you! You can use any apple you prefer! I forgot to mention that here, but I explain it in the written recipe 😀
Hello! does any plant milk work, like I love thicker oat milk so I was hoping that would work!
Yes!
Can I use regular milk and real butter?
I would love to know macros for this recipe using monk fruit….specifically net carbs and fat. I am so going to try this cake.
Im pretty sure there’s an app & you can plug the recipe into it to see
what if you added whipped aquafaba? Would that help the stability without using shortening?
I don’t rely on AF for stability ever, i find it to be a disappointing ingredient while still being magical, it has it’s place. It does a pretty good job of lightening mousses, and While my Swiss Buttercream recipe of course uses AF meringue ~its still a more fragile formula.
LOVE this idea, what brand of vegan butter do you use? I have not had good luck with the brands I've tried.
I prefer Earth Balance sticks (never tubs) its really the best