This post is short and sweet, just like the recipe! It’s for vegan vanilla buttercream that is both vegan and grain-free. I created it for use with my Grain-Free & Vegan Vanilla Layer Cake recipe.
The vegan part is simple: in place of butter, I use vegan margarine sticks. Be sure to use sticks, not tub margarine. The latter has significantly more water and will throw off the proportions of the recipe. I used Earth Balance Soy-Free Buttery Sticks. I have zero affiliation with the brand. I chose the buttery sticks because I think that they have the best flavor, are made with expeller-pressed oils, and are trans fat-free.
The grain-free part requires finding a powdered sugar that is free of cornstarch. Powdered sugar (also known as confectioners’ sugar) is simply granulated sugar that is ground into a powder, but most brands also add cornstarch to prevent caking.
Several brands (e.g., Thrive Markets, Wholesome Sweeteners, Safeway O Organics and Whole Foods 365 brand) use tapioca starch instead of cornstarch. Check the label, as more and more brands are making the switch from cornstarch to non-grain starches.
How to Make Powdered Sugar (Confectioners’ Sugar) without Cornstarch
If you cannot find ready-to-use grain-free powdered sugar, make your own!
Regular blenders and food processors can work, too, but I recommend making a bigger batch (double or triple the amounts of sugar and starch).
How to Make Vegan Vanilla Buttercream Frosting
The buttercream itself is a breeze: beat the margarine until light and fluffy, then gradually add the sifted powdered sugar and vanilla until completely blended.
The buttercream is perfect for frosting layer cakes:
And for piping, too!
- Vegan Chickpea Flour Chocolate Cake
- Vegan and Grain-Free Vanilla Layer Cake
- Vanilla Almond Flour Cake
- Vegan Gluten-Free Red Velvet Cake