This buttercream holds up like a champ in the Miami weather, which is HOT and humid all year long!
When we first started making cakes at the bakery, we cried a lot over melted buttercream and damaged cakes, but hey! Practice makes perfect, and we are the queens of stubbornness!
2 pounds vegan confectioners’ sugar
1 cup vegan shortening
2 tsp. vanilla extract, use clear if want white frosting
1/4 - 1/2 cup Flora vegan whipping cream
Here’s how to do it:
Cream shortening and vanilla in mixer for 2-4 minutes.
Add in powder sugar, one cup at a time. If you find your mixer struggling, slowing add in the Flora vegan whipped cream.
Use more for a creamy consistency, use less for a stiff consistency.
Make sure your vegan butter and/or shortening is at room temperature before beating it. All the lumps should be completely beaten out before adding the sugar a little at a time or it will be impossible to get a smooth consistency.
Use 1/2 cup vegan butter and 1/2 cup shortening. Place room temp. vegan butter and shortening in mixer. Put entire bag of powder sugar on top, then add vanilla and 1/4 cup Flora whipped cream. Turn mixer on low and mix until all ingredients are incorporated. Turn mixer up to med-high and mix for 2-4 minutes. Can add more vegan whipping cream to reach desired consistency.
How much frosting do I need?
9 x 13 cake needs about four cups frosting
12 x 18 cake needs about six cups frosting
9-inch round layer cake needs five cups frosting
And by all means...Please do NOT use coconut oil, it will melt!