Fluffy and creamy vanilla buttercream that’s mildly sweetened and can easily be made dairy-free/vegan!
- 3/4 cup organic cane sugar*
- 6–8 tablespoons (90–120ml) boiling water**
- 1 cup unsalted butter or dairy-free butter sticks, slightly softened*** (See note)
- 1 cup all-vegetable shortening or sustainable palm shortening (Can also use extra real unsalted butter, but I don’t recommend subbing with extra dairy-free butter because it’s too salty)
- 1 tablespoon vanilla extract
- Combine sugar and boiling water, stirring until sugar is completely dissolved. Set aside to cool.
- Place butter/shortening into a large mixing bowl. If using your stand mixer, start off with the paddle attachment. Beat for a few minutes until creamy. Switch to the whisk attachment. Slowly pour sugar mixture into the creamed butter/shortening, beating on medium speed until well incorporated. Mix in vanilla.
- Scrape down the sides then turn the speed up to high and continue to beat for several minutes, until light and fluffy. Best if used right away. Makes about 4 cups.
- I used Wilton tip 1M to pipe buttercream on these cupcakes.
*Can use up to 1/2 cup more sugar if you want it more sweet.
*I used 1/2 cup/8 TBSP water for this buttercream since my butter/shortening was more firm. If you shortening/butter is more soft/loose, I’d suggest using 6 TBSP water.
***Dairy-free butter tends to be salted, which in turn makes the buttercream sweet/salty. If you don’t like it as salty, use less dairy-free butter and more shortening. Can also use all shortening for no salty taste. If using dairy-free butter, I recommend the sticks because they’re more firm than the tub butter and holds up better and is also better for piping.
Holds up well when kept at a cooler room temperature for a couple of days.
If made ahead, refrigerate in an airtight container and then bring to room temperature when ready to use. Beat again until fluffy.
- Category: Vegan, Dessert, Dairy-Free