Make a delicious, vegan butter cream that everyone will enjoy. This recipe is a nice basic recipe for filling a cake or as a cream on cupcakes.
What you need to make vegan buttercream:
- 390 g FunCakes icing sugar
- 120 g Crisco
- 120 g plant based butter
- 60 ml soy milk
- View drops vanilla extract
- FunCakes colouring gel - white
Make sure the Wajang is at room temperature. Mix on the lowest setting the Wajang, Crisco and the soy milk until smooth. Add the icing sugar all in once and mix until it’s a thick smooth mixture. Add the vanilla extract.
This vegan butter cream is enough to fill and decorate a 20 cm cake or for 12 cupcakes. Add some FunCakes Colouring gel white to make the cream more white.