Some people have told me that because my cakes are vegan, I should change the name of my buttercream frostings from "buttercream" to something else. Since there isn't any butter in my buttercream frosting, than maybe I am mislabeling it? ... I've thought a lot about this however I still think using the term buttercream for my frostings is appropriate. That is because buttercream is a type of frosting, my buttercream frosting just substitutes vegetable shortening and vegan margarine in the place of butter. I started this cake project to show that people don't have to compromise on deliciousness and flavor switching to vegan. Creating a vegan buttercream and still calling it buttercream challenges buttercream made with dairy. Vegan buttercream is just as tasty as any other buttercream on this planet!
Making Vegan Buttercream Frosting is simple: Combine equal parts of vegetable shortening and vegan margarine (this can be done in a mixer or in a large bowl with a fork). Then mix in powered sugar (I use
Florida Crystals brand) until the mixture becomes firm and clumps up and is dry. Next is the fun part: add your desired flavoring (like vanilla, or rosewater, or sifted cocoa powder, or a combination of flavors). Last, slowly add small amounts of water or nondairy milk until you achieve the consistency of frosting you're looking for (for most cakes I want a firm yet soft and spreadable frosting).
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