Vegan Vanilla Buttercream

Ingredients:
1 cup vegan butter (earth balance sticks preferably)
2 lb. powdered sugar (Zulka is bone-char free and it's what I use here)
1/2 cup water
1 tsp. vanilla extract
1/4 tsp. salt
Blackout Buttercream:
Add 1/2 cup of melted chocolate (room temp.) to BC (*Note* this also makes a chocolate BC)
Add 1/4 cup of black cocoa powder to BC
Mix well until desired Black BC
Instructions:
1. Cream your room temperature vegan butter for 30 seconds or until it is nice and smooth.
2. Add powdered sugar to your butter and cream until it is combined just a bit and slowly add your water and adjust it to make it creamy (don't add the entire half cup of water because you need to determine how much or how less you need of water to make your buttercream creamy). Add vanilla extract and salt and combine.
3. Cream buttercream for 2 minutes until it is all mixed well and enjoy. You can store you BC in an airtight container for 1 week.
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[@dreamy665]

Thank you for the video.. Will it work even if you whisk by hand? 😅

[@amamedesserts1629]

unfortunately no, this is more on the harder side so I would recommend having an electric hand mixer. :)

[@dreamy665]

@@amamedesserts1629 ok I finally bought one..thank you :)

[@ingridolivia8538]

What are the measurement for the ingredients? I've tried making it but my butter cream breaks as I'm piping it. Can you please help...

[@amamedesserts1629]

Ingrid Olivia Hi Ingrid. Are you adding too much water to your ingredients? If your buttercream is too watery, add more powdered sugar to get the consistency you want. Hope this helps and please let me know.

[@ingridolivia8538]

Ámame Desserts when I have it on my bowl is looks ok but when I pipe it. It's when it cracks as I'm piping

[@amamedesserts1629]

are you adding enough pressure to your creation? What are you trying to pipe? If you aren't adding much pressure, yes it will crack when piping. Let me know.

[@ingridolivia8538]

Ámame Desserts I was piping a Rosetta..

[@amamedesserts1629]

a rosette? hmmm. the only thing I can think of is having your powdered sugar sifted (as stated in the video) and make sure your buttercream is at a medium consistency (not rock solid buttercream or liquid just something in the middle of texture). And pipe with your 2D tip. If the buttercream breaks, it's possible that the powdered sugar is not sifted and/or you aren't mixing your buttercream for at least 2 minutes to make it nice and creamy. hope this helps