Vegan Sweet Potato Chocolate Buttercream Frosting - Rhian's Recipes (2024)

FAQs

Does vegan buttercream melt? ›

The first thing that could be going wrong if your vegan buttercream is falling apart is that you might be using a butter substitute that has a lower melting point, meaning it will start melting at a lower temperature. Different brands have different melting points and you need to find the one that works for you.

The two main differences between traditional and dairy-free buttercream frosting are: The dairy butter is replaced with vegan butter. The whipping cream or milk is replaced with non-dairy milk.

Sift cocoa powder into vanilla frosting to turn it into chocolate. Add a generous pinch of finely ground espresso powder to chocolate frosting to help bring out even more chocolate flavor.

That's right - you NEED the vegan butter to be room temperature before you start working with it. If you've ever made vegan buttercream and it's split or gone grainy, this is most likely the reason why.

If the frosting seems too thick, you can add more milk, 1 tablespoon at a time. If the frosting is too thin and runny, simply add more powdered sugar, 1/2 cup at a time until the desired consistency is reached.

Other vegan butters soften to a point where the oil separates from everything else and it becomes difficult to use. This doesn't happen with the Violife! This makes it a good candidate for something like frosting, in which you need your butter to be soft at room temperature but not completely melt away.

After baking at 350 degrees Fahrenheit for 25 minutes, slather the layers in Dolly Parton's Creamy Buttercream Frosting (which is — in fact — vegan), and sprinkle with sweetened coconut flakes. So simple!

Coconut oil is a delicious vegan alternative to butter as it behaves similarly to butter compared to other oils. It solidifies when cool and melts at room temperature, making it very versatile. If you use unrefined coconut oil, you can expect a more distinctive taste, but refined coconut oil is basically flavourless.

Vegan chocolates made with oat milk are an excellent alternative to milk chocolate made with dairy or nuts. Oat milk chocolate has a natural creaminess, reminiscent of traditional milk chocolate. Oat milk tends to be milder than nut milks, which gives room for the cocoa bean flavor to come through.

2. Add corn starch. If you want to thicken your royal icing without adding additional sugar, you can add a minimal amount of corn starch (less than a teaspoon) to help your icing thicken up.

What can I use instead of milk in buttercream? ›

Yes, there's no need to worry about the frosting coming out curdled. I prefer treating the lemon juice like an extract and adding it after the powdered sugar. How do I add lemon flavor to store bought frosting? Mix in about 2 tablespoons (30 ml) of fresh lemon juice to any store bought frosting.

Try adding 8 oz. cream cheese and 1 teaspoon vanilla extract to one 16 oz. can of frosting. The addition of cream cheese will give your frosting a creamier, richer flavor.

In my tastings, I found that vegan butters with blended bases needed a little warming up to become easily spreadable, but that they do melt easily.

Vegan butter also has a melting point: it is typically between 75°F and 95°F, again depending on the fat/water ratio in the butter. Some examples of emulsifying ingredients are: coconut oil, nuts, plant-based milks, and lecithin (from soybeans).

From a food-safety perspective, you should still refrigerate anything frosted with vegan frosting. It doesn't have butter, but the dairy free milk and vegan butter should still be refrigerated if you are storing it long-term.