Recipes: Plant-Based Buttercream Bonanza

Vanilla Buttercream

Ingredients

• 2 cups unsalted plant-based butter, at room temperature
• 3 cups icing sugar, sifted
• 2 tsp pure vanilla extract
• Pinch of salt, plus more to taste

Make It

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on high speed until doubled in volume for about  1 minute, using a spatula to scrape down the sides of the bowl as needed.

With the mixer turned off, add the icing sugar, vanilla extract, and salt. Pulse on low speed to gently combine without causing a dust storm. Once combined, increase to high speed and beat until the frosting is fluffy and creamy (another 1 to 2 minutes).

Store any leftover buttercream in an airtight container in the fridge for up to 1 week.

 

Coconut Swiss Meringue Buttercream or Strawberry Swiss Meringue Buttercream

Ingredients

• 2 18-oz cans unsalted chickpeas
• 1 cup granulated white sugar
• 1 cup icing sugar, sifted
• ½ tsp cream of tartar

Coconut option

• 2 cups unsalted plant-based  butter, at room temperature
• 1 tsp pure vanilla extract
• 6 tbsp coconut cream
• Pinch of salt

Strawberry option

• 2 cups unsalted plant-based butter, at room temperature
• ½ cup freeze-dried strawberries, powdered
• Pinch of salt

Make It

Pour the chickpeas and their liquid into a strainer set over a medium bowl, straining the aquafaba liquid into the bowl. Reserve the chickpeas for another use.

Transfer the aquafaba liquid to a small saucepan set over medium-high heat. Bring the aquafaba to a low boil (watching that it doesn’t boil over), then turn the heat down to low. Simmer the aquafaba until it is reduced by approximately half—you want to end up with roughly 1 cup of reduced aquafaba. This could take up to 15 minutes.

Transfer the aquafaba to a heatproof liquid measuring cup or container. Refrigerate, covered, for at least 2 hours to jell. When reduced aquafaba is refrigerated, it takes on a thick, gelatinous consistency. It will be a golden colour and it may separate a bit, and that’s all normal.

In the bowl of a stand mixer fitted with the whisk attachment, beat the chilled aquafaba on low speed for 3 minutes. Increase the speed to medium-high and whip for 3 more minutes.

In a small bowl, sift the icing sugar and cream of tartar together. Add the mixture to the stand mixer,  1 tbsp at a time, and continue whipping until the meringue has thickened into glossy, firm peaks. This may take up to 15 minutes. Leave the meringue in the bowl of the stand mixer, and continue with the method of the buttercream recipe you’re using.

For Coconut: With the meringue in the bowl of the stand mixer, switch to the paddle attachment. With the mixer on low speed, add the butter. Add the coconut cream, 1 tbsp at a time, and the salt after the vanilla extract. Mix to combine for about 1 minute, using a spatula to scrape down the sides of the bowl as needed.

For Strawberry: With the meringue in the bowl of the stand mixer, switch to the paddle attachment. With the mixer on low speed, add the butter. Add the powdered freeze-dried strawberries and salt after the butter. Mix for another minute to combine, using a spatula to scrape down the sides of the bowl as needed.

 

Salted Caramel  Buttercream

Ingredients

• 1¾ cups unsalted plant-based butter, at room temperature
• 2 cups icing sugar, sifted, plus more as needed
• 2 tsp pure vanilla extract

Salted caramel

• 1 cup granulated white sugar
• 2 tbsp corn syrup
• 2 tbsp water
• ½ cup plant milk
• 2 tbsp unsalted  plant-based butter
• 1 tsp pure vanilla extract
• 1 tsp fine sea salt

Make It

Start by making the salted caramel. In a heavy-bottomed saucepan, melt the sugar, corn syrup and water over high heat until the sugar has dissolved. Let the mixture boil without stirring until it reaches a medium amber colour (about 10 minutes). Remove from the heat and carefully whisk in the plant milk (it will bubble up ferociously, so go slowly). Whisk in the butter, vanilla extract and salt. Let cool completely; it will thicken as it cools. (You will need ¾ cup of salted caramel for the buttercream, plus more for decorating the cake with caramel drips. Leftover caramel will keep  in the fridge for up to 2 weeks—it is delicious drizzled on ice cream or stirred into yogurt.)

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, icing sugar, vanilla extract, and ¾ cup of the salted caramel on low speed to combine, using a spatula to scrape down the sides of the bowl as needed. Turn the mixer to medium-high speed and beat until light and fluffy (about 1 minute). If the frosting seems too loose, add 1 tbsp of icing sugar at a time to thicken it until it is creamy and spreadable, being careful not to over-sweeten.

Excerpted from Plantcakes by Lyndsay Sung. Copyright © 2023 Lyndsay Sung. Photographs by Lyndsay Sung. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the publisher. All rights reserved.