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Resep Frosting Buttercream – This vegan lemon butter cream is rich in enough tannins to be creamy and sweet. Perfect for spreading on cakes or piping into cupcakes.
When you want something sweet but sweet with a hint of lemon, you’ll want this vegan lemon buttercream.
Resep Frosting Buttercream
If you love all things lemon, you’ll love our vegan lemon cake, vegan lemon cupcakes, vegan lemon cookies and vegan lemon pecan seed cake. You’ll also love our classic vegan vanilla buttercream.
Minute Vegan Buttercream Frosting Recipe
You can find complete instructions and measurements on the recipe card at the bottom of the post. Here is a summary to go along with the photos of the process.
You may need to dust with powdered sugar. I don’t usually spread powdered sugar, but if it looks too smooth, it might be a good idea to speed up the process. Otherwise, you may need to whip it a little longer.
Lemon juice. The amount of lemon juice you use will depend on the vegan brand you use. If you use a stick style, you will use more, if you use a tub style, you will use less. Add the frosting slowly to get it to the right consistency. It’s much easier to add a drop or two more lemon juice to thin your frosting than it is to fix if it’s too thin (you can add more powdered sugar, but it takes a lot of added powdered sugar to fix if it’s already too thin).
Leftovers can be refrigerated (covered) for up to a week. You can freeze it for up to 3 months. Thaw it in the refrigerator, then whisk again to achieve a fine consistency.
German Buttercream Recipe
Serving Size: 1 serving | Calories: 211 kcal Carbohydrates: 40 g | Protein: 1 g | Fat: 6 g | Saturated fat: 2 g | Polyunsaturated fat: 2 g | Monounsaturated fat: 2 g | Trans fat: 1 g | Sodium: 62 mg | Potassium: 5 mg | Fiber: 1 g | Sugar: 39 g | Vitamin A: 360 IU | Vitamin C: 1 mg | Calcium: 1 mg | Iron: 1 mg
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Hi I’m Alison Andrews and I cook behind Voice and Love Vegan. I love making delicious vegetarian dishes and making vegetarian versions of all my favorites so you never feel like you’re missing out. Learn more about me here.
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Resep Buttercream Tanpa Mentega Putih
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So this post has been on my site for over 5 years and today I’m updating it. I get a lot of questions about cream and refer people here often. I don’t think the information here was as helpful as it should have been, so that’s changing today.
Plus, I’ve made a lot of BUTTERCREAM over the past 5 years and my opinions have changed quite a bit, so I feel like I need to share this stuff. All that said, my recipe is still the same. But I hope you find the others included with it even more useful than before.
The ingredients used in classic vanilla butter are often slightly different. What I use when making buttercream:
Bolu Jadul (old School Buttercream Cake Slices)
In the past I’ve said I like to use a mixture of salted and unsalted butter (or salted butter and shortening – see next ingredient), but that’s changed a bit lately.
Now I recommend using all unsalted butter and then adding salt to taste. You definitely don’t want to use all the salted butter – it gives the buttercream a very strong saltiness, and you don’t want that. So – you will need room temperature unsalted butter.
Let’s talk about it a little bit. One of the reasons I use some abbreviations is for consistency purposes. I don’t need to refrigerate the cake because of the filling or anything, I like to leave my cakes at room temperature. I prefer their texture that way. I don’t mind if the lard stays at room temperature for a full day or night.
Conversely, when I use the shortcut, this cannot happen. Another benefit of shortening is that if you live in a warm climate or bake your cake outdoors, shortening can be really useful because it doesn’t absorb heat like butter does. And the main reason I started using shortening after that was because I always found buttermilk to be too creamy. But of course, this is another area where my opinion has changed a bit. Fat grows on me. Lately, I’ve been enjoying my buttercream frosting. As I said before, use unsalted butter.
Whipped Chocolate Buttercream Frosting Recipe
I also get a lot of questions. This recipe uses a full 4 cups of powdered sugar and 1 cup of butter/shortening. A large amount of powdered sugar keeps this butter stable and creamy. This recipe makes about 12 cups for me, which I do when I’m very generous with them. So when I’m chilling the cakes, I’m also very generous, doubling or even tripling this recipe. That means 8-12 cups of powdered sugar. How many? Yes. But if you reduce it, you completely change the consistency of the frosting, which is very important – especially when frosting cakes and spoons. For more information on the frost sequence, see this post.
Naturally, it adds flavor. But the best thing about this buttercream is that it’s so adaptable. Replace this extract with another and you have another flavor. Account!
I like to use water, but cream works well too. Again, I like to leave my cakes at room temperature, so I usually go with water. This means that a large amount of fat in the butter should keep the cream at room temperature for a day or two.
Since unsalted butter is recommended, you may want to add salt to taste. I think it’s a really big personal preference with this recipe. The salt helps cut the sweetness a bit. Even if there is too much of it, it becomes salty.
Salted Caramel Frosting Recipe (5 Ingredients)
If you’re looking for help decorating your cakes and cupcakes, I have tutorials for both. My tutorial on how to frost a soft cake is a favorite and one of the most viewed posts of all time. The video has over a million views on YouTube. I have detailed instructions on how to frost your cake, so check it out. My tutorial on how to freeze cup worms is also awesome. I show you 9 ways to cool spoons with 6 different piping tips. You can find links to all the tools I use in these posts, but here are some of my favorite piping tips.
! No doubt! Make it and leave it on the counter overnight, or refrigerate it for up to a month. You can freeze it for up to 3 months.
If this happens, it’s probably related to your powdered sugar. No other ingredients containing grains. If you are experiencing this, you may want to try using powdered sugar. I’ve never had to do this, but if you don’t use a lot of powdered sugar and it’s been sitting for a while or in a humid environment, it can get lumpy, and then you’ll want to spread it out. .
Yes and no. You can reduce it. Who’s to stop you? You’ll end up with heavy cream (technically). But this question is really about consistency.
Resep Coffee Cake With Coffee Buttercream, Cake Spesial Untuk Ulang Tahun
I’ve been asked before if it’s okay to reduce 8 cups of powdered sugar to 2 cups. If we’re talking about mixing here, there are 2 cups of butter for that 8 cups of powdered sugar. So
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