Vegan coffee frosting
Ingredients
80g vegan butter, softened (we use Flora Plant Butter)
120g icing sugar, sifted
1-2 tbsp very strong espresso coffee, cooled
Directions
Beat the vegan butter with an electric hand mixer for until pale and creamy. If your butter is too cold or firm to whip, then microwave it for 10-seconds bursts until softened.
Mix in the sifted icing sugar in two batches, alternating with the coffee – mix well between each addition to create a smooth buttercream. If your icing is a bit too stiff for your liking, add an extra splash of coffee or some vegan milk.
Spread the buttercream on top of cakes, sandwich between cookies or place into a piping bag for more intricate decorations.
Notes: This recipe makes enough buttercream for a 20cm round or square cake, a 21x11cm loaf cake or about 6 cupcakes.
Let’s whip up something delicious…
- For a more intense buttercream, add an extra splash of coffee to the buttercream, or use vegan-friendly espresso powder instead.
- For a vegan coffee walnut loaf, add a tbsp instant expresso powder and some chopped walnuts to vegan spiced cake batter and top wtith coffee buttercream.
- Use as a topping for cooled vegan blondies or brownies before cutting into squares.
- Sandwich between two chewy vegan chocolate cookies.
- And so much more!
Ingredients
80g vegan butter, softened (we use Flora Plant Butter)
120g icing sugar, sifted
1-2 tbsp very strong espresso coffee, cooled
Directions
Beat the vegan butter with an electric hand mixer for until pale and creamy. If your butter is too cold or firm to whip, then microwave it for 10-seconds bursts until softened.
Mix in the sifted icing sugar in two batches, alternating with the coffee – mix well between each addition to create a smooth buttercream. If your icing is a bit too stiff for your liking, add an extra splash of coffee or some vegan milk.
Spread the buttercream on top of cakes, sandwich between cookies or place into a piping bag for more intricate decorations.
Notes: This recipe makes enough buttercream for a 20cm round or square cake, a 21x11cm loaf cake or about 6 cupcakes.
Let’s whip up something delicious…
- For a more intense buttercream, add an extra splash of coffee to the buttercream, or use vegan-friendly espresso powder instead.
- For a vegan coffee walnut loaf, add a tbsp instant expresso powder and some chopped walnuts to vegan spiced cake batter and top wtith coffee buttercream.
- Use as a topping for cooled vegan blondies or brownies before cutting into squares.
- Sandwich between two chewy vegan chocolate cookies.
- And so much more!
Ingredients
80g vegan butter, softened (we use Flora Plant Butter)
120g icing sugar, sifted
1-2 tbsp very strong espresso coffee, cooled
Directions
Beat the vegan butter with an electric hand mixer for until pale and creamy. If your butter is too cold or firm to whip, then microwave it for 10-seconds bursts until softened.
Mix in the sifted icing sugar in two batches, alternating with the coffee – mix well between each addition to create a smooth buttercream. If your icing is a bit too stiff for your liking, add an extra splash of coffee or some vegan milk.
Spread the buttercream on top of cakes, sandwich between cookies or place into a piping bag for more intricate decorations.
Notes: This recipe makes enough buttercream for a 20cm round or square cake, a 21x11cm loaf cake or about 6 cupcakes.
Let’s whip up something delicious…
- For a more intense buttercream, add an extra splash of coffee to the buttercream, or use vegan-friendly espresso powder instead.
- For a vegan coffee walnut loaf, add a tbsp instant expresso powder and some chopped walnuts to vegan spiced cake batter and top wtith coffee buttercream.
- Use as a topping for cooled vegan blondies or brownies before cutting into squares.
- Sandwich between two chewy vegan chocolate cookies.
- And so much more!
Ingredients
80g vegan butter, softened (we use Flora Plant Butter)
120g icing sugar, sifted
1-2 tbsp very strong espresso coffee, cooled
Directions
Beat the vegan butter with an electric hand mixer for until pale and creamy. If your butter is too cold or firm to whip, then microwave it for 10-seconds bursts until softened.
Mix in the sifted icing sugar in two batches, alternating with the coffee – mix well between each addition to create a smooth buttercream. If your icing is a bit too stiff for your liking, add an extra splash of coffee or some vegan milk.
Spread the buttercream on top of cakes, sandwich between cookies or place into a piping bag for more intricate decorations.
Notes: This recipe makes enough buttercream for a 20cm round or square cake, a 21x11cm loaf cake or about 6 cupcakes.
Let’s whip up something delicious…
- For a more intense buttercream, add an extra splash of coffee to the buttercream, or use vegan-friendly espresso powder instead.
- For a vegan coffee walnut loaf, add a tbsp instant expresso powder and some chopped walnuts to vegan spiced cake batter and top wtith coffee buttercream.
- Use as a topping for cooled vegan blondies or brownies before cutting into squares.
- Sandwich between two chewy vegan chocolate cookies.
- And so much more!
