Whipped Vanilla Frosting
This whipped frosting, also called Ermine frosting, is deliciously light and fluffy and not overly sweet. It's sturdy enough to use for layer cakes and to pipe on cupcakes.
Ingredients
- 1/3 cup (42 g) all-purpose flour
- 1 cup (240 mL) soy milk
- 1/2 tbsp (7 mL) vanilla extract
- 1 cup (2 sticks / 227 g) vegan butter*, barely softened*
- 1 cup (200 g) granulated sugar
Instructions
- Add the flour and soy milk to a small bowl and and whisk well. Strain the mixture into a saucepan over medium heat and continuously whisk until the mixture thickens - it should look like pudding when it's ready. Remove from heat and whisk in vanilla extract. Pour back into the bowl (you can also strain it again here to remove lumps; or, blend in a blender/food processor to get rid of them) and top with plastic wrap, pressing the plastic wrap directly onto the mixture (this will help ensure a skin doesn't form on top). Allow to cool completely.
- Place the butter and sugar in a large mixing bowl or stand mixer fitted with a paddle attachment. Beat for 7-10 minutes, until very light and fluffy (be patient here, you want the mixture to be very whipped and the sugar to dissolve as much as possible). Scrape the sides as necessary.
- Continue to beat the butter mixture as you slowly add the cooled milk mixture to it (if your milk mixture isn't cooled completely, your frosting may curdle). Mix the frosting until it's light and fluffy, scraping the sides as necessary.
- Use as desired! You can use this for layered cakes, cupcakes, or cookie sandwiches.
Notes
- Vegan Butter: I recommend using vegan buttery sticks for the buttercream rather than margarine from the tub.
- Barely Softened Butter: You’ll want the butter to be just barely softened when making this buttercream, as butter that's too soft can cause the frosting to curdle. You'll whip the butter and sugar for a long time, which will incorporate heat into the butter. I recommend bringing it out of the fridge just 10-20 minutes before using.
