Dairy Free Buttercream Icing
Dairy Free Buttercream Icing
If you live in a hot place, then buttercream icing can melt very quickly! I find using vegetable shortening is useful in stopping the melt and no one can ever tell the difference in taste or look. Check the contents of the shortening you use as some contain a high level of coconut. If you find it the fridge section of the supermarket then chances are it will melt at heat. I use the shortening that is in the baking isles on the shelves.
Ingredients:
1/2 cup vegetable shortening or dairy free butter
1/4 tsp vanilla extract
2 1/2 - 3 cups sifted icing sugar
1 tbsp. dairy free milk (optional)
Method:
Into a bowl add the vegetable shortening or dairy free butter. Add the vanilla and sifted icing sugar (1/2 cup at a time) and mix until combined. I use a KitchenAid Stand Mixer for this but you can easily do it by hand with a spoon.
Scrape down the sides as needed. If it gets too thick or crumbly, add a splash dairy free milk to thin (optional). You want this frosting to be very thick so it will hold its shape. If it gets too thin, thicken with more icing sugar.
Use on the cakes as required. Any remaining can be stored in the fridge for up to 3 days.
Additional Notes:
Add flavours or colours to brighten up this buttercream icing.
Equipment Used:
KitchenAid Stand Mixer or hand whisk
Spoon
Spatula.
