Vegan Maple Buttercream
This buttercream is super creamy, sweet and ever-so-slightly salty! It pairs perfectly with pumpkin, vanilla, spiced, and carrot cakes.
Servings: 24 cupcakes or a 2-layer round cake
Ingredients
- 2 c. non-hydrogenated vegetable shortening (306 g)
- 1/4 c. + 2 Tbsp. maple syrup (90 ml)
- 1 Tbsp. maple flavoring or extract
- 1 1/2 tsp. vanilla extract
- 3/4 tsp. salt
- 3 c. powdered sugar (390 g)
Instructions
- Using a high speed hand or stand mixer, whip just the shortening on high speed for 30 seconds.
- Next, add the maple syrup, maple extract, vanilla extract, approx. half the powdered sugar, and salt. Mix on high for another 30 seconds.
- Lastly, add the second half of the powdered sugar and then mix on high again for about 1 - 2 minutes or until the frosting is light and fluffy.
Notes
- Wait until your cake or cupcakes are completely cool before frosting.
- When applying this buttercream to cupcakes or decorating edges of cakes, try using pastry piping bags and tips for perfect presentation!
- Consider sprinkling your frosted cakes with a pinch of cinnamon or nutmeg to give it that extra special little touch.