This revolutionary buttercream recipe is the perfect thing for any kind of cake. It requires NO powdered sugar, and imitates the texture and taste of Swiss meringue and French buttercream. After several months of trial and error, I finally whipped up the perfect thing. Powdered sugar in large quantities can be very harmful, a fact that kept me from baking cakes as much as I used to before. At least 2.5 cups of powdered sugar would be required for the same quantity of buttercream here which is over 70 teaspoons. In comparison, only 25 teaspoons of regular sugar is needed for this recipe. You have the flexibility of even reducing the amount of sugar in the recipe.
Let me know in the comments how you like this recipe!
Serving: ices one 8″ cake or 12 cupcakes
Time: 2.5 hours including refrigeration time. You can prepare the custard a day ahead.
Storage: Use immediately. Stores well in refrigerator after it has been iced onto dessert.
STIR in a small saucepan
2 1/2 tbsp flour
1/2 cup unbleached cane sugar
1 cup oatmilk/soy milk, pouring the milk slowly while stirring.
HEAT on low until the custard thickens ~ 10 minutes.
STIR into hot custard
3/4 cup vegan dark chocolate chips
1 teaspoon vanilla
REFRIGERATE for 2 hours up to 12 hours.
226 g or 2 sticks plant butter at room temperature for 2 mins. Blend custard into whipped butter 1 tablespoon at a time, continuing to mix at medium speed until that amount is blended. Whip 2 more minutes at low speed after you have blended in all of the custard.
It’s the most delicious, satiny thing! You will be delighted at its smoothness and versality.