Vegan American Buttercream

Makes approximately 1.4kg/3lb of buttercream. Should be enough to fill and crumb coat a 3 layer 8-inch cake (though I have managed to fill, crumb coat, and fully decorate an 8-inch cake and decorate 12 cupcakes all from one batch so it depends on how generous or skimpy you are with filling and crumb coating)

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Step 1

Put the butter (or the spread and shortening) and the vanilla extract into the mixer’s bowl

Step 2

Mix on a medium speed until light and fluffy (approx 5 mins)

Step 3

Turn the mixer off and add 1/4 of the icing sugar

Step 4

Cover using a mixing guard or tea towel and beat on low speed until the sugar is incorporated

Step 5

Keep repeating step 4, adding the icing sugar in small batches until it is all mixed in

Step 6

Increase the speed to high and mix for at least 5 mins (the longer you mix the better and fluffier it will get)

Step 7

You are now ready to add colourings or extra flavourings if you want to, mix in thoroughly

Step 8

Chill in the fridge until ready to use (if using for piping, you may need to let it warm up a bit before using). It will keep for up to a week in the fridge in an airtight container