This amazingly buttery but butter-free icing can be flavored in myriad ways. At Planty Sweet, chef Karina Cake offers chocolate, lemon, and lemon-lavender versions, along with this simple vanilla one.
8 ounces vegan butter, room temperature (Planty Sweet uses the Country Crock brand)
2¾ cups plus 2 tablespoons powdered sugar
2 tablespoons full-fat coconut cream
1 teaspoon pure vanilla extract
Frosts a two-layer cake or 18 cupcakes
In a large bowl for a handheld or stand mixer, break up the butter to make to make it easier to mix. Add a third of the sugar, mix to combine, then add remaining sugar in two more batches, beating after each addition.
Add coconut cream and vanilla. Continue beating until buttercream is smooth and fluffy. Use icing while it’s at room temperature.
Read more: This recipe originally appeared in "Sweet Surprise" by Chef Johnny Vee.