This vegan buttercream is something I won’t say about most foods: it is exquisite. It has the ﬂavor of real cocoa butter and the rich airiness of a mousseline buttercream recipe.
Use it to frost cupcakes, fill napoleons, and spread over cookies.
Serves: makes about 4 cups
- 2 tablespoons cocoa butter
- 1 cup shortening, at room temperature
- ½ cup (1 stick) margarine, cold
- 4 cups powdered sugar
- 1 tablespoon nondairy milk or water
- 1 teaspoon vanilla extract
- 1 teaspoon fresh lemon juice
- Melt the cocoa butter in the microwave or on a stovetop over low heat until liquid (a few solid bits are okay). Set aside to cool slightly. In a large bowl, beat the shortening and margarine with an electric hand mixer, or in the bowl of a stand mixer, until smooth.
- Add 1 cup of the powdered sugar, and beat until combined. Add the remaining powdered sugar and beat until smooth. Add nondairy milk or water, vanilla, and fresh lemon juice, beating after each addition.
- With the mixer still running, slowly drizzle in cocoa butter, beating and scraping down the sides as necessary until completely incorporated. Use it immediately or cover and transfer to the refrigerator for up to 3 days.
- Allow it to come to cool room temperature, and brieﬂy beat with an electric mixer or whisk before using.