Best vegan frosting substitute test: WHAT BUTTER REPLACEMENT TO USE for the best vegan buttercream
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- Опубликовано: 13 июн 2024
- Best vegan frosting substitute test: WHAT BUTTER REPLACEMENT TO USE for the best vegan buttercream
What is the best vegan frosting? In this video I look into the best vegan frosting recipe by testing how a vegan buttercream frosting made with shortening, Earth Balance vegan butter and I Can’t Believe It’s Not Butter! compare in a series of categories.
I find out which is the best vegan frosting for cake and cupcakes, best vegan frosting for piping, best vegan frosting for decorating, and the best vegan buttercream frosting that won’t melt easily in the sun.This video will show what the ultimate best vegan buttercream icing is for your vegan cupcakes and cakes.
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RESOURCES MENTIONED
Earth Balance Vegan Spread amzn.to/3hQPnwV
Crisco Vegetable Shortening amzn.to/2MFJ2JL
I Can’t Believe It’s Not Butter! www.icantbelieveitsnotbutter....
Vegan Baking 101:rb.gy/htbqki
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Curious Cat Apron rb.gy/qpssvk
Kitchenaid Mixer in Majestic Yellow amzn.to/3rZz4Te
Wilton Open Star Piping Tip amzn.to/3bS1iIt
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Thanks for watching! I hope this best vegan frosting substitute test will help you in choosing the best butter replacement for your vegan cupcakes. Do you use any of these replacements already? Do you have a favorite?
Can you please tell me Where can I find the recipe for the Earth Balance ??
@@116funsize that's a tough one. If you google "Earth Balance Soy Free Spread label" you should be able to see the list of ingredients listed on the packaging (a number of different veg oils) but it would be tough to find an actual recipe for the product.
If you whip the earth balance, it’ll be more white and a little better to keep a less melty shape
Have you tried half shortening and half earth balance? I find this makes a pretty good buttercream :)
A few people have suggested that so I'll have to try that next!
I'm currently binging all of your videos! I love them they are so educational!!! I do wish the music was a bit quieter on this one though 🙈
So glad you're enjoying them! Is there any specific topic you'd like to learn more about? If so, please let me know!
Combining earth balance and shortening might be the way to go plus flavoring.
Cake for sure! Thanks for the info 🙂
Anytime! Let me know if there's any other questions I can answer in future videos!
Great video! Thanks for sharing.
You are so welcome!
I don’t have any type of electrical mixer, so my buttercream frosting is extra runny and I used the ‘I can’t believe it’s not butter’ and now I’m thinking of getting shortening and slowly incorporate my first buttercream batch into it. Hopefully this will keep the frosting moist and create a thicker texture but have a decent taste!
Always cake. I make beautiful multilayered themed cakes for each birthday.
Hello! This video really saved my life! Under cottage law I can only use these methods for buttercream so seeing the pros and cons of each really helped. I do have a question, to make this a chocolate buttercream what can I add?
I'm so glad it was helpful! You can add some unsweetened sifted cocoa powder to make it chocolate. Up to you how much. I'd start with 1/4 cup and add more if necessary. Let me know if you have any other questions you'd like me to cover in future videos :)
Very interesting video - thanks for doing/posting. Question with regards to the earth balance - did you use sticks or spreadable? When you showed the container it looked to be spreadable but when you were mixing it looked to be sticks. Thanks for the clarification.
I was also wondering why you used the soy rather than the non-soy? Does it make it difference? So many people can't have soy that I was wondering if there was a reason you went with that. thanks.
Yes, that is the spreadable kind. I cut it into cubes before adding to the bowl. I prefer to use the soy free version because sometimes customers have allergies to soy. The taste and consistency is exactly the same, though.
Do any of these flake pastry dough?
Need a TH-M BeaterBlade in that Tilt-Head mixer :)
i'm biased, but i like a cake better for a celebration. mostly because i end up decorating it, and cupcakes are fun, but they do take a long time to decorate.
What’s your ratio for butter to sugar on the earth balance recipe? Awesome video!
Thanks Colin! You can find the recipe for it here ruclips.net/video/Ilv5bUOwej4/видео.html I also have another video with more tips for vegan buttercream here ruclips.net/video/CY2OS0q-HzA/видео.html
The best recipe for vegan/dairy free is the shortening! The recipe I follows is below :)
1/2 cup shortening
2 tsp vanilla extract
4 tsp imitation butter flavoring
Mix in powdered sugar until you get the consistency you’re looking for!
Hope this helps someone! ❤
What do you add if you make it too thick? More shortening?
@@famoushollywoodusually if buttercream is too thick you just add more liquid of your choice. Water is even good to use
I cant believe its nots butter here in Canada contains Buttermilk powder, therefore its not vegan here. That's why its so important to read ingredients. But thanks for sharing Vegan recipes and tips!
Thank you for sharing your talents with us!
I'm whole food plant based. I'm also salt, oil, and refined sugar-free, as much as is possible. Do you have any recipes without the oil and refined sugar? I used coconut cream for the butter in my buttercream frosting, but I have to say that powdered xylitol is yucky. I'm looking at powdered maple sugar to try next. I use date paste, but am really tired of it now.
Oh wow, that's interesting! I haven't played around with no oil and no sugar yet but man, that sounds tough!
One big cake for sure!
Thank you for sharing your ideas
So I can use “ I believe it’s butter “ as for vegan recipe?
Waiting for your reply
You can... but I don't think they're the best substitute because it's so oily. But it depends on what your priorities are and what you're making. My personal favorite is Earth Balance vegan butter because to me it has the best consistency and taste so that's my usual first recommendation. Hope this helps!
@@CuriousCatBakery thank you for your help
Just curious, have you shared a vanilla vegan frosting recipe?
Hi Jeanette, take a look at the Evermore cake recipe and the alcohol infused cupcakes recipe videos. They both have the base for the vanilla buttercream recipe. Just Earth Balance butter and sifted confectioner's sugar.
I was hoping you would have tried Miyokos butter, so good
I love miyokos but not for baking. I find that the melting point is too low so things melt very quickly. But it’s great on some toast!
@@CuriousCatBakery true dat
We usually split the shortening and buttery stick.
Interesting! How does it come out?
Bakery I work for has been using half shortening, half better than butter for many years
Loved your teaching...I’m very very new to Veganism and would like to learn how to bake my favorite Carrot Cake as well as it’s suitable Frost,it must be sweet coz I have a ridiculously sweet tooth🤦🏿♂️
New subscriber here,from Johannesburg, South Africa 🇿🇦✌🏿
That is so cool! Welcome and if there's anything you'd like me to cover in future videos just let me know! What's the base of the frosting you would use for the carrot cake?
@@CuriousCatBakery Thank you kindly for your prompt response.
To be quiet honest, I have no clue whatsoever,I watched your video on the three different options of frosting(on the cupcakes) and I loved the one with Vegan Butter since it lasted longer and maintained its soft moisture.
However, with that said I’m very much open to your advice/guidance on which to use and or where to start.
Mind you this is only gonna be my second time of baking, last Saturday I baked an Oats/Banana Cake,I didn’t do a great job to be honest, it was dry at the bottom but I still ate it all😀 I’m learning with this Vegan Lifestyle and I am loving every bit of it(sincere apologies for side tracking)... please, if you can i an open to being your student by all means.
Regards.
@@Tlhakxza haha we all start somewhere! I’d suggest checking out the videos in the Vegan Baking for Beginners playlist on the channel and staying tuned for the weekly videos. You’ll be making better cakes in no time!
@@CuriousCatBakery Thank you mam,will certainly do.
Regards.✌🏿
My butter didn't whip like that, not sure why. also how long should we mix it once the sugar is added? It seemed more thick but also grainy at the same time.
hmmm what brand of vegan butter did you use? If it was grainy I would think a couple of things could have been wrong:
- the butter was too cold and wasn't smooth enough when sugar was added (all pieces should be broken down and completely smooth before you add any sugar)
- the sugar wasn't sifted before being added, which leads to little clumps of it instead of a smooth texture.
Do any of those sound right?
What do you think about adding cornstarch for durability?
Honestly I haven't tried it! It could work but there's also a risk of drying things out... Might have to give this a try and report back!
@@CuriousCatBakery I read whipped cream recipe where it makes it hard with cornstarch (only if it was added during the mixing process). But that's whipped cream. Curious to see your result :)
Hey! Is this suitable for like writing on a cake? In the country that i live i can only find vegan butter (not the same brand as you), do you think that i could write or it would be difficult?
Absolutely! What I usually do is add just a tiny little bit more almond milk to the buttercream recipe to make it softer when I'm doing any writing with it.
@@CuriousCatBakery thank youuu!!
Can i use margarine along with unsalted butter? Please reply
You can but as you see in the video, margarine and the vegan butter have different consistencies so you'll have to adjust the amount of sugar (you'll need less than just margarine but more than just the butter) to reach the right balance.
Cupcakes all the WAY!
hi! so yesterday I used Miyoko's for my buttercream frosting and it was melting like crazy ..I am pretty sure I did not add "enough" powdered sugar but still,. I realized it has coconut oil in it thats whay .. but I wanted an unsalted butter for my cake frosting because the prior attempt with salted one was a too salty buttercream .. the earth balance one is salted?
Ah yes, the Miyoko's butter is great on toast but I really don't like it for baking because it is so oily. I use Earth Balance for all my buttercream. I think technically it is salted but I have never heard anyone say the buttercream is salty. It really works the best in my opinion.
@@CuriousCatBakery oh! Thank you for a quick reply! I will try earth balance next
the reason for that "funky" taste isnt the flavor because there isnt any flavor to shortening unless its old. it took me years of experimenting. that GREASY LIKE TEXTURE happens when there is too much shortening. you have to cut back on it until there is no greasy film left when mixed with the powdered sugar, add a pinch or 2 of salt to cut down on the sweetness, add your vanilla and balance that milk so as not to create a soupy frosting. its alot of exactness that needs to be written down but i dont write it down. this frosting is the same stuff you put in the middle of whoopie pies. though, some people add marshmallow fluff into their frosting as they like. i must get the desserts correct or ive wasted my time and money. the kids wont eat any desserts that arent tastefully appealing. my mother, 55 years ago, made huge fancy wedding cakes as a side job. she ONLY USED SHORTENING in her frostings. by the way, i always enjoy comparison ingredient videos such as yours.
Has anyone tested Becel margarine?
Hey Sophie, I haven't personally but I'm hoping someone who has comments back so we find out if it works!
Anyone from LatAm that can explain what shortening is? I don't think we have it in South America.
Hey Deisi! Shortening is gordura vegetal. Not sure what brand sells that in Latin America but here's a photo of what it looks like images.app.goo.gl/xiKJf7xP51juAVg59
@@CuriousCatBakery Thank you very much!
I definitely like cupcakes better!
Do you always use the Earth Balance soy free version?
Yep! I love it. And it's nice that if any of the customers have soy allergies, that won't be a problem.
❤❤
Can we use agave or honey instead?
No, that won't work. The sugar adds structure as well as sweetens the buttercream so a liquid replacement won't have the same effect. I go into more detail on this on this video: ruclips.net/video/E-7TBCRwR6w/видео.html
@@CuriousCatBakery thanks
since your frosting had really too much shortening, it will be affected easier by heat etc. you should not taste grease on your tongue when you take a bite of the frosting. my mothers frosting was more stiff. i like mine to be smooth but stiff because we keep cakes out on the counter, covered, for a few days.
I can’t believe it’s not butter is available in two different types
‘The original’ type contains milk in ingredients
‘It’s vegan’ is completely vegan
I made sure I used the vegan version :)
I thought you sold cupcakes made with earth balance in the sun for hours and they didn’t melt! What’s your secret because mine melt every time
I do! It might be that your sugar to butter ratio might be off. I use about 10 cups of sifted sugar to about 2 cups of butter and when exposed to direct sunlight, at most they will lose a little bit of their shape but never full on melt. Also, make sure the butter is cold when you actually make the buttercream. Hope this helps!
@@CuriousCatBakery thank you so much!! You’re a vegan wizard ❤️
@@jacquelinegilliam5478 Vegan wizard! I like that :)
I can’t believe it’s not butter says it contains milk in ingredients
But you gave no measurements
Shocking to see " crisco shortening" on a Vegan baking blog. You cannot be serious .??
Crisco is disgusting. Can't believe a lot bakers mix it with butter and use on it on cakes.
It's the all vegetable version, no animal byproduct
Praise the LORD for creating beans!