VEGAN FLUFFY PEANUT BUTTER FROSTING
My kids love this frosting. They said it tastes like the filling in a peanut butter cup. My son has a milk allergy, so I came up with this recipe.
Provided by JUDYLT
Categories Desserts Frostings and Icings
Time 5m
Yield 24
Number Of Ingredients 5
Steps:
- Whip peanut butter, shortening, and vanilla together in a mixing bowl until well blended. Add powdered sugar and soy milk; mix until light and fluffy. If mixture is too thick, add 1 tablespoon soy milk at a time until creamy and spreadable.
Nutrition Facts : Calories 153.7 calories, Carbohydrate 15.3 g, Fat 9.7 g, Fiber 0.7 g, Protein 2.8 g, SaturatedFat 2.2 g, Sodium 50.8 mg, Sugar 13.9 g
COFFEE BUTTERCREAM FROSTING
I discovered this recipe in Lee Lee's Recipe Box : ) I hope you will enjoy it! Cook time includes chilling time.
Provided by Bev I Am
Categories Dessert
Time 1h
Yield 4 cups
Number Of Ingredients 8
Steps:
- Beat cream, sugar, hot coffee, egg yolks and coffee powder in small saucepan.
- Heat over low heat, stirring constantly, until mixture thickens and coats back of spoon, about 10 minutes.
- Refrigerate covered until cold, about 30 minutes.
- Cream butter and powdered sugar in small mixer bowl; beat in vanilla.
- Gradually beat in custard; beat until smooth.
- TIP: Remaining frosting can be stored covered in refrigerator up to 3 days.
Nutrition Facts : Calories 819.7, Fat 59.1, SaturatedFat 36.7, Cholesterol 245.8, Sodium 23, Carbohydrate 73.7, Sugar 71.4, Protein 2.4
VEGAN FLUFFY BUTTERCREAM FROSTING
Make and share this Vegan Fluffy Buttercream Frosting recipe from Food.com.
Provided by Chef Joey Z.
Categories Dessert
Time 8m
Yield 4 cups
Number Of Ingredients 5
Steps:
- Beat the shortening and margarine together until fluffy. Add the sugar and beat for 3 more minutes.
- Add the vanilla. Add the soy milk/creamer slowly. You should be left with a light fluffy frosting.
- You can also stir in a 1/2 cup of crushed cookies, or vegan chocolate cream filled sandwich cookies.
Nutrition Facts : Calories 421.2, Fat 0.3, Sodium 10, Carbohydrate 105.9, Fiber 0.1, Sugar 103.5, Protein 0.5
VEGAN COFFEE-BUTTERCREAM FROSTING
Can you say "decadent"? Funny thing is, this is comparatively low-fat and you'll never know it, when it's spread on your favorite baked goodies! *grin* web-sourced from eHow, but edited by me.
Provided by White Rose Child
Categories Dessert
Time 15m
Yield 18 cupcakes, 18-24 serving(s)
Number Of Ingredients 4
Steps:
- For the coffee: I just use a bit of instant and brew it about double or triple strength.
- For best results, pre-measure the ingredients. You can pour the vanilla in with the coffee.
- Place the vegan butter sub in a med-large mixing bowl; set hand mixer on low speed and beat till 'fluffy' (whippy is more like the right word here).
- Gradually add the powdered sugar, stopping the mixer to scrape down the sides of the bowl as needed. You can also begin to add dribbles of coffee as needed to moisten.
- Continue until it has reached your desired consistency; should be light and fluffy. Frost your cupcakes/cake/biscuits and enjoy!
COLD BREW COFFEE BUTTERCREAM
The incredible punch of flavor from this buttercream comes from the super-strong cold brew incorporated into the meringue, and the brown sugar adds a delicious caramel undertone! Try it, it is entirely worth the effort.
Provided by Milkmoon Kitchen
Categories Dessert
Time 40m
Yield 6 cups
Number Of Ingredients 7
Steps:
- Place your coarsely-ground coffee beans in a lidded container and add the 4 cups water, stirring to fully saturate the beans. Cover and keep in the fridge or just on the counter overnight, or at least 8 hours. Strain through a cheesecloth or a clean dish towel you don't mind staining, and set the cold brew aside, discarding the used grounds.
- Place your powdered egg whites (if using) in a small bowl and top off with the 14 tablespoons cold brew. Whisk gently but vigorously until you no longer see lumps. Pour into the bowl of your stand mixer and set aside.
- Place the 1/2 cup cold brew into a large, deep saucepan and add the brown sugar. It is important that the saucepan be deep because brown sugar syrup tends to boil up higher than white sugar, and you don't want to have to deal with a syrup spill, trust me! Set over medium heat, stirring occasionally. Use a pastry brush dipped in water to melt the sugar crystals that form on the sides of the pan. When the syrup begins to boil, reduce the heat to low and insert a candy thermometer into the syrup. Allow it to continue to boil while moving on to the next step.
- Using the whisk attachment, whip the whites until frothy. Then, if using, sprinkle in the pinch of cream of tartar (this improves the strength of the meringue).
- Keeping an eye on the temperature of the sugar syrup, increase the speed of the mixer to high to achieve stiff peaks. Ideally, you will time this to coincide with the sugar syrup reaching 240° F. If your whites reach stiff peaks before the sugar syrup reaches the correct temperature, reduce the mixer speed to the lowest setting and leave running until the syrup is ready.
- When the syrup reaches 240° F, increase the mixer speed to the highest setting. Remove the saucepan from the heat and slowly pour the hot syrup down the side of the bowl into the egg whites, being very careful to avoid allowing the stream to hit the whisk and spatter. Pour slowly and steadily until all the syrup has been added, and continue beating the meringue until it becomes light and fluffy and holds its shape exactly when the beater is removed, roughly 3-5 minutes.
- After this time, the meringue may still be hot-if so, place the bowl in the refrigerator (or freezer) for 10-15 minutes until it has cooled all the way through.
- When the meringue has cooled, place the bowl back on the mixer, replacing the whisk with the paddle attachment. Begin mixing on low, and add the butter 1/4 cup (half a stick) at a time, beating well after each addition. Once the butter is added, increase the speed to medium and beat the buttercream until it becomes light and fluffy. It may look soupy or curdled shortly after all the butter is added-this is okay! Just keep on beating it and it will whip up into a light, fluffy cloud.
- Add the vanilla additional grounds, if using, and beat on low speed until incorporated. Use straight away or keep in the refrigerator for up to 2 weeks in an airtight container, bringing to room temperature and beating until smooth to use.
- Enjoy!
Nutrition Facts : Calories 743.8, Fat 61.4, SaturatedFat 38.9, Cholesterol 162.7, Sodium 61, Carbohydrate 48.3, Sugar 47.8, Protein 3.1
More about "vegancoffeebuttercreamfrosting food"
GLUTEN-FREE VEGAN COFFEE CAKE - RHIAN'S RECIPES
From rhiansrecipes.com
28 DROOL-WORTHY VEGAN CAKE RECIPES - VEGAN HEAVEN
From veganheaven.org
EASY VEGAN COFFEE RECIPES - ABBEY'S KITCHEN
From abbeyskitchen.com
5-MINUTE VEGAN BUTTERCREAM FROSTING RECIPE - THE …
From thespruceeats.com
3.9/5 (87)Total Time 5 minsCategory DessertCalories 434 per serving
THE ULTIMATE VEGAN CHOCOLATE CAKE - CONNOISSEURUS VEG
From connoisseurusveg.com
SIMPLE VEGAN CHOCOLATE CAKE | MINIMALIST BAKER RECIPES
From minimalistbaker.com
28 VEGAN BAKING IDEAS | VEGAN BAKING, VEGAN DESSERTS, BAKING
From pinterest.ca
VEGAN COFFEE CAKE (GLUTEN-FREE) - RHIAN'S RECIPES
From rhiansrecipes.com
VEGAN BISCOFF CAKE - LOVING IT VEGAN
From lovingitvegan.com
VEGAN BUTTERCREAM FROSTING - LOVING IT VEGAN
From lovingitvegan.com
DAIRY FREE COFFEE FROSTING RECIPE - THE SPRUCE EATS
From thespruceeats.com
84 EASY VEGAN RECIPES (READER FAVORITES!) - MINIMALIST BAKER
From minimalistbaker.com
15 VEGAN COFFEE-FLAVORED RECIPES TO KEEP YOU ENERGIZED!
From onegreenplanet.org
COFFEE BUTTERCREAM - CHARLOTTE'S LIVELY KITCHEN
From charlotteslivelykitchen.com
8 HEALTHY FROSTINGS - NO BUTTER, NO SUGAR, NO EGG, NO …
From nestandglow.com
VEGAN BUTTERCREAM ARCHIVES - ITALIAN FOOD
From cfood.org
ULTIMATE VEGAN CHOCOLATE BUTTERCREAM FROSTING · ALLERGYLICIOUS
From allergylicious.com
VEGAN COFFEE ICE CREAM | VEGAN COFFEE ICE CREAM, COFFEE ICE …
From pinterest.com
VEGAN CHOCOLATE FROSTING - ADDICTED TO DATES
From addictedtodates.com
VEGAN BUTTERCREAM FROSTING RECIPE | MINIMALIST BAKER RECIPES
From minimalistbaker.com
HOW TO MAKE VEGAN BUTTERCREAM FROSTING | COFFEE BUTTERCREAM
From coffeecertainly.com
VEGAN CHOCOLATE BUTTERCREAM FROSTING - LOVING IT VEGAN
From lovingitvegan.com
EASIEST VEGAN BUTTERCREAM EVER (DAIRY & SOY FREE)
From cookingoncaffeine.com
VEGAN COFFEE CAKE - BAKEDBYCLO | VEGAN DESSERT BLOG
From bakedbyclo.com
COFFEE BUTTERCREAM RECIPE - FOOD.COM
From food.com
900+ SWEET FOOD IDEAS | FOOD, CUPCAKE CAKES, DESSERTS - PINTEREST
From pinterest.ca
10 BEST VEGAN FROSTING WITHOUT POWDERED SUGAR RECIPES | YUMMLY
From yummly.com
HOW TO MAKE VEGAN CHOCOLATE FROSTING - LOVING IT VEGAN
From lovingitvegan.com
15 COFFEE-FLAVORED VEGAN RECIPES TO FULFILL ALL OF YOUR CAFFEINE …
From onegreenplanet.org
BUTTERY VEGAN POUND CAKE - CONNOISSEURUS VEG
From connoisseurusveg.com
VEGAN COFFEE NICE CREAM - FOOD SHARING VEGAN
From foodsharingvegan.com
COFFEE AND WALNUT LOAF - THANK YOU BERRY MUCH
From tyberrymuch.com
THE YELP 100 CHALLENGE - YELP
From yelp.ca
68 BEST VEGAN DESSERTS - BAKEDBYCLO | VEGAN DESSERT BLOG
From bakedbyclo.com
THREE DELECTABLE VEGAN FROSTING RECIPES - VEGAN DIET AND HEALTH
From vegandietandhealth.com
VEGAN COFFEE CAKE - SO MUCH YUM
From somuchyumblog.com
VEGAN COFFEE CUPCAKES - LOVING IT VEGAN
From lovingitvegan.com
VEGAN RED VELVET CAKE | DELICIOUS EVERYDAY
From deliciouseveryday.com
CHOCOLATE CUPCAKES & VANILLA BUTTERCREAM FROSTING - HOT FOR FOOD …
From hotforfoodblog.com
VEGAN CARROT CAKE - ADDICTED TO DATES
From addictedtodates.com
5 INGREDIENT VEGAN CREAM CHEESE FROSTING - VERY VEGAN VAL
From veryveganval.com
VEGAN CREAM CHEESE FROSTING - PINTEREST
From pinterest.com
33 VEGAN CAKE RECIPES - MISCHIEVOUS MONSTERS
From mischievousmonsters.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love