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.