Extra pro tip (from someone who has been experimenting with vegan baking for 5 years): add a teaspoon of butter flavour extract! You can find it in your baking store, and most (like Wilton's) are vegan and it gives your butter cream a wonderful buttery flavour that sometimes is missing because of the shortening :D
Wilton's Butter Flavour has: Water, Propylene Glycol, Natural and Artificial Flavors, Phosphoric Acid. It is sadly not vegan cause it does has natural flavour from butter. Wilton does not list it as vegan either. :/
If you don't want to eat animal based ingredients then don't try to fake the flavor that animal based ingredients impart. Having your cake, eating it too....going too far.
This is why I love you and your team: you guys never settle! You keep experimenting and improving upon existing recipes, and as a viewer who watched your first vegan cupcake and buttercream video years ago as it came out, I’m excited for what’s to come!
You’ve made a very traditional Caribbean frosting. Vegetable shortening holds better on warm weather and in our countries is common to see fully decorated cakes outside the house while temp reaches 90 degrees 🥵😋☺️ look for Puertorican frosting.
This is almost exactly how I’ve been making mine the last few years! I just do a 1:2 vegan butter to shortening ratio instead of 1:1. Either way, it always yields perfect results and has won dessert competitions over non-vegan competitors. 🙌🏼
Diane Quintal a lot of American "buttercream" recipes for decorating are made with vegetable shortening and icing sugar. Some recipes are half butter and half vegetable shortening with the icing sugar. All vegetable shortening icings tend to be less sweet
@@kpace985 Thank you! That's usually been my issue, it's always too cloying, to the point where I can barely taste the cake itself. Seems like the addition of vegetable shortening is what I need, rather than relying entirely on non-dairy spread/margarine :)
Every time I watch a video that uses all veg shortening, people seem to go nuts in the comments section about it being unhealthy. It's cake. A special occasion food. no one should be eating this stuff every day 😃. When you use all veg shortening and clear vanilla you have gorgeous white decorating frosting.
@@kpace985 Seriously, it's not like I'm going to be spreading it on my toast every morning! It's for special-occasion treats. I'd rather have a bit of shortening than hives all over my body... Thanks again :)
Absolutely! That's why those "it's so unhealthy" comments make me laugh😄 because, yeah, we're not using it as toast spread or putting it in our coffee or something 😃
Thank you so much for making this video! I'm lactose intolerant and I love that you're making more vegan recipes. It's so nice to be able to eat some sweet treats without feeling the absolute worst afterwards!
😍I love hearing about the chemistry in the experimentation process! So much of vegan cooking and baking is experimentation and substituting similar ingredients, and I love being able to get it right.
Just in time Jemma, I'm trying your red velvet vegan cupcakes this weekend, can't wait to frost them with this buttercream. Thank you so much, you are amazing 💫❤️
Yesssss thank you! I've tried making vegan buttercream a few times and it never gets to be the right consistency or it gets too runny. Glad to have this recipe as my go to from now on when I need it.
Thank you so much for putting so much vegan stuff out there Jemma, I appreciate you so much for that ! It's nice to know top bakers like you understand and help our cause ❤️
This is amazing! I always look for dairy free recipes because I eat kosher and often cannot make a dessert that has dairy in it if it'll be served after a dinner that contained meat, as meat and dairy cannot be served together.
I made this for a cake icing this weekend. I was quite sceptical at first, but OMG, this turned into the best buttercream I've ever made. I am not the biggest buttercream fan to begin with, but this seemed like the best option for stable cake icing. It turned out absolutely beautifully and worked wonderfully both as filling and cream cover. 👍
I use vegetable shortening, icing sugar, water and vanilla extract. Because of the high temps and humidity in Australia it holds up better for sure. Comes up white and holds colour extremely well too.
I'm pretty sure that, at least in the US, you have to be sure to get high ratio vegetable shortening which I haven't found on the shelf, only online. Major brands such as Crisco switched to a transfat-free formula years ago so now their melting point is basically the same as margarine and you might as well use all margarine if you can't get a hold of the high ratio shortening.
I have a GREAT vegan chocolate cake recipe, and adaptable to a bunch of different flavourings, and I've had a dickens of a time getting vegan buttercream just right. I can't wait to try this version. Thanks Jemma!
Amazing! I'm not vegan but mildly lactose intolerant. Love making buttercream for decorations but always think it's a waste when I can only have about 10% max. Will be trying this soon. Thank you!!!
Really excited for your vegan series!!! I made the switch about a year ago and I was really sad that most of the baking channels didn’t have many videos on it.
This is a life saver! I've been trying to make buttercream with just vegan spread and it's always wayyy too thin and difficult to work with. Thank you!!
I really admire how you and your team are always looking to improve recipes and design creative and delicious cakes🍰 I’ve never tried vegan buttercream before but this recipe makes me excited!🤗
Thanks for doing this, Jemma! Looks like a great recipe and glad it's not too sweet as a lot of vegan buttercreams are! Thanks also for getting on board with #veganuary, every little helps so hopefully this will encourage people to give it a go and not feel like they're missing out on anything. :)
You saved my life! I always used to use your recipies, but yesterday I forgot about you. I had 30 more minuts left when my daughter rememberd me about you. THANK YOU!
Made a cake using this recipe and my family loved it!!! My husband was impressed, mainly because I’ve tried a few others in the past and it wasn’t all that great. But this time, ladies and gents, Jemma’s recipe nailed it!!! Even though we aren’t vegans, I can no longer consume dairy as it heavily breaks myself and my middle child out. We’ve been bummed for not having a great go-to frosting recipe, until now! Thank you for your trial and error with the past recipe, and thanks for your diligence in improving the quality of your work, it’s greatly appreciated!! I have a challenge for you, Crumbs and Doilies Team....would it be possible that you all do a Ermine Frosting (cooked frosting) recipe that comes out fluffy?! Because I haven’t 😂
Thanks Jemma, the spread and vegetable shortening made a very good Dairy Free icing 👍 Made my freind very happy on thier birthday with lots of cupcakes ☺
I have recently done this recipe and used orange juice for the liquid and also added some, 'extra' cocoa powder to the mix, it was delish and thankfully not as sweet as regular buttercream
@@omkarkk9822 oh yeah i'm enabling to let my self have all animal products (milk, eggs, etc.) but it has to be locally sourced from my local city farm so I know the animals are treated fairly etc.
@@wilfgordon7704 if you are concerned about the treatment of animals, it is a good thought... 👍👍👍 Here in India, many of us don't eat animals and eggs at all but consume milk products and honey for probiotics.
@@omkarkk9822 they send all those mother cows to slaughter once they're not able to produce more milk. Everyone needs to watch a movie called Dominion. Www.watchdominion.com there is no ethical way to exploit another being.
My son can't eat dairy and I needed to ice his birthday cake so I used this recipe but with a little less almond milk. It turned out great, coloured well and tasted really nice too. If in Australia and you can only find copha you need to really soften it in the microwave first because I ended up mixing with the hairdryer on the bowl to get the little vegetable shortening lumps out of the first step despite it being super soft when I started, I had to mix for a lot longer so incorporated too much air. Thank you so much for the recipe you made our first dairy free birthday party a lot easier to get ready for. Now all I have to do is convince him to eat chocolate cake so I don't have to taste margarine in our cakes anymore. Could you make a dairy free vanilla sponge cake recipe that is strong enough to frost in layers? The two recipes I have, one is a fatless sponge so too light to ice and the other is a Madeira and I find them a bit heavy in texture.
Thanks Gemma. I wanted to make a cake for a vegan friend, but all the recipes I found seemed a little OTT in terms of using alternative ingredients, like expensive coconut oil (which does impart the flavour of coconut, I don't care what anyone says!) I'm a little wary of using bicarb because I always get an unpleasant aftertaste, or fizz on the tongue, when eating shop bought scones or soda bread. But, I'll give it a try!
I kid you not, I was skeptical about how this would turn out, mainly because I have searched for recipes like this only to have a frustrating outcome. I am grateful that Jemma gave the caveat of mixing the shortening and vegan spread for a while longer before adding the sugar, that was much needed. I made this with my three kids (technically, two and a spectator as youngest is too little) this turned out amazing. Can't wait to bake the cake tomorrow, this is one for the Rice Recipe Book! I hope you will make a strawberry crunch cake in the future at some point, vegan/dairy free if possible...it's one of my kids's favorite via grandfather's influence, but she cannot consume dairy.
I'm not a vegan (my brother and his wife are). I made her your vegan chocolate cake with the vegan icing and I SWEAR THIS IS THE BEST BUTTERCREAM! Vegan or not, it's my go to for cakes now!
@@jediriket9586 it's amazing. The one I use is from the you tube... 'gretchen vegan baker' I think or something alone those lines. Her vegan recipes are perfect
It should do, as long as you don't use only spreadable margarine. The shortening is a firm vegetable fat. (In the UK, you can buy solid vegan margarine for making pastry, which would be ideal.) Also, using melted chocolate, rather than cocoa powder, will help, as it should harden as it cools.
This is great for those that need to be dairy free while breastfeeding. My daughter was dairy and soy intolerant and it was hard to find yummy foods. Thank you!!
Hi there, I am currently facing the exact scenario. My 6 month old son is dairy intolerant, was just curious to know whether your daughter outgrew this or is still facing the challenge. Thanks a lot :)
I was never able to ear buttercream, just one cupcake and I was sick the rest of the day. So I am excited to try this out, maybe I won't get sick from this!
From the dairy, or the excessive sugar in the icing? I can't eat regular buttercream, but I make ermine butter cream (easily made vegan) or swiss meringue buttercream, which obviously can't be vegan, but both have way less sugar in them.
@@emmapalmer7946 From the excessive fat I think. I have no problem with too much sugar, it just makes me thirsty. I wonder if the excessive fat from marge will do the same, never ate so much plant based fat so I don't know. I have not yet tried swiss meringue buttercream, maybe I should someday.
@@RoseOfTheFlames it still had butter in it, but If I remember rightly it has less sugar and butter than other buttercreams I have made. Good luck finding a cupcake topping that agrees with you!
Wow I m so glad I came across your videos and I'm hooked! I made a birthday cake for my son yesterday using this recipe and my goodness it was just the best...😍 Your cakes look amazing, would they still work if I used a GF flour and non dairy substitute instead? I would really love to see some combined gluten and dairy free recipes to bake at home...coming from a gf and mf family. Congratulations on your wedding by the way and becoming a mummy! Keep doing what you're doing, you are amazing and an inspiration to so many. God bless you and your family ❤
Hey, I love the biscoff spread idea. I was just wondering if you put less sugar in this case? As it’s already sweet. And how much biscoff do you put in it? Im baking mine and my sisters birthday cake tomorrow and she absolutely loves biscoff.
i thought this was going to come out amazing bc of all the nice comments. if you think the store-bought funfetti icing is too sweet, wait ‘til you try this... this recipe was WAY TOO SWEET. maybe a kid might enjoy this.
Can I add some lemon juice in it ? I am looking forward to make this for decorating my bf birthday cake and he really loves vanilla / lemon combination 💕
I love baking but I have vegan family. Catering for them can be frustrating or a fun challenge, depending on circumstances. This video is incredibly useful.
Anyone know if this recipe would be pipe able for intricate flowers? I’ve been really wanting to try to learn how to pipe peonies and roses etc. Thank you! By the way that buttercream looks yummy!
Hi I tried to use half vegetable shortening Trex but the flavour was really bad it tasted of pure fat. What brand do you suggest I use instead? Thanks for your help and for the video xx
Thank you so much for this tutorial! I have accepted the challenge of making a gluten free, dairy free, soy free cake for a friend and I've been wondering about the soft sunflower margarine. Brilliant mixing it with vegetable shortening. Do you happen to know if I can use this as a butter substitute for Swiss Meringue Buttercream?
@@AmericanBaker are you in the uk. If so id recommend flora free from spread for your buttercream. I make dairy, egg, soya, nut a nd gluten free cakes for friends and family who have allergies. Flora is the only butter substitute ive found that holds its shape when spread or piped. The only trick is not to beat it too long. Only beat until everything is combined well. Also use less liquid than real butter. Make sure you keep it in the fridge or a cool room out of sunshine before serving. I take out of fridge about 45mins to 1 hr before serving depending on how hot day is or room is.
Extra pro tip (from someone who has been experimenting with vegan baking for 5 years): add a teaspoon of butter flavour extract! You can find it in your baking store, and most (like Wilton's) are vegan and it gives your butter cream a wonderful buttery flavour that sometimes is missing because of the shortening :D
Or use the nuttelex butter flavoured spread. Works so well!
Can I use butter flavored shortening??
@@echenef butter-flavored shortening can be made yellow artificially which can turn your base buttercream yellow.
Wilton's Butter Flavour has: Water, Propylene Glycol, Natural and Artificial Flavors, Phosphoric Acid.
It is sadly not vegan cause it does has natural flavour from butter. Wilton does not list it as vegan either. :/
If you don't want to eat animal based ingredients then don't try to fake the flavor that animal based ingredients impart. Having your cake, eating it too....going too far.
This is why I love you and your team: you guys never settle! You keep experimenting and improving upon existing recipes, and as a viewer who watched your first vegan cupcake and buttercream video years ago as it came out, I’m excited for what’s to come!
You’ve made a very traditional Caribbean frosting. Vegetable shortening holds better on warm weather and in our countries is common to see fully decorated cakes outside the house while temp reaches 90 degrees 🥵😋☺️ look for Puertorican frosting.
This is almost exactly how I’ve been making mine the last few years! I just do a 1:2 vegan butter to shortening ratio instead of 1:1. Either way, it always yields perfect results and has won dessert competitions over non-vegan competitors. 🙌🏼
So you use 82gr of vegan butter and 165g of shortening?
Where can you buy shortening? I have found Trex is the most common brand in the UK but can't find anywhere that sells it!
@@BooScaryHolly In Australia we call it Copha which is made with coconut oil
@@BooScaryHolly Asda sell it!
Cynth Phi thank you!! I also found some in Sainsbury’s 😁
Yes! Vegan recipes, keep them coming Jemma, love it!
Thank you so much for this! I'm severely allergic to all dairy and I hadn't found a decent alternative for buttercream until now!
Diane Quintal a lot of American "buttercream" recipes for decorating are made with vegetable shortening and icing sugar. Some recipes are half butter and half vegetable shortening with the icing sugar. All vegetable shortening icings tend to be less sweet
@@kpace985 Thank you! That's usually been my issue, it's always too cloying, to the point where I can barely taste the cake itself. Seems like the addition of vegetable shortening is what I need, rather than relying entirely on non-dairy spread/margarine :)
Every time I watch a video that uses all veg shortening, people seem to go nuts in the comments section about it being unhealthy. It's cake. A special occasion food. no one should be eating this stuff every day 😃. When you use all veg shortening and clear vanilla you have gorgeous white decorating frosting.
@@kpace985 Seriously, it's not like I'm going to be spreading it on my toast every morning! It's for special-occasion treats. I'd rather have a bit of shortening than hives all over my body... Thanks again :)
Absolutely! That's why those "it's so unhealthy" comments make me laugh😄 because, yeah, we're not using it as toast spread or putting it in our coffee or something 😃
Thank you so much for making this video! I'm lactose intolerant and I love that you're making more vegan recipes. It's so nice to be able to eat some sweet treats without feeling the absolute worst afterwards!
very good video! im not vegan, but i support that you make something for those who are.
Same, haha! :3
You don’t have to be vegan to eat this...
😍I love hearing about the chemistry in the experimentation process! So much of vegan cooking and baking is experimentation and substituting similar ingredients, and I love being able to get it right.
Just in time Jemma, I'm trying your red velvet vegan cupcakes this weekend, can't wait to frost them with this buttercream. Thank you so much, you are amazing 💫❤️
Yesssss thank you! I've tried making vegan buttercream a few times and it never gets to be the right consistency or it gets too runny. Glad to have this recipe as my go to from now on when I need it.
Thank you so much for putting so much vegan stuff out there Jemma, I appreciate you so much for that ! It's nice to know top bakers like you understand and help our cause ❤️
This is amazing! I always look for dairy free recipes because I eat kosher and often cannot make a dessert that has dairy in it if it'll be served after a dinner that contained meat, as meat and dairy cannot be served together.
Im so glad youre branching out into vegan baking! I know that youre recipes will taste great cant wait to try them, loving you
I’ve tried so many blog vegan icing recipes and had complete disasters! This is the BEST! Thank you for saving my cakes 🧁
I made this for a cake icing this weekend. I was quite sceptical at first, but OMG, this turned into the best buttercream I've ever made. I am not the biggest buttercream fan to begin with, but this seemed like the best option for stable cake icing. It turned out absolutely beautifully and worked wonderfully both as filling and cream cover. 👍
I use vegetable shortening, icing sugar, water and vanilla extract. Because of the high temps and humidity in Australia it holds up better for sure. Comes up white and holds colour extremely well too.
This is a great tasting frosting, thank you for sharing. Do you have a vegan ganache recipe you could share please.
I'm pretty sure that, at least in the US, you have to be sure to get high ratio vegetable shortening which I haven't found on the shelf, only online. Major brands such as Crisco switched to a transfat-free formula years ago so now their melting point is basically the same as margarine and you might as well use all margarine if you can't get a hold of the high ratio shortening.
I have a GREAT vegan chocolate cake recipe, and adaptable to a bunch of different flavourings, and I've had a dickens of a time getting vegan buttercream just right. I can't wait to try this version. Thanks Jemma!
Amazing! I'm not vegan but mildly lactose intolerant. Love making buttercream for decorations but always think it's a waste when I can only have about 10% max. Will be trying this soon. Thank you!!!
WHO ELSE WISHES THEY WORKED AT CRUMBS AND DOLLIES? 😍❤
Meee
I would if I could afford the train into London everyday 😢😢😢
@@mama_bexx we were visiting London recently and were surprised anyone can afford ever to go by London train
@@xxxStarlightSimonexx and the fares went up another 3 per cent this week 😢
Doilies* Hint: if you want to work somewhere, learn to spell the name of the business correctly. ;-)
Really excited for your vegan series!!! I made the switch about a year ago and I was really sad that most of the baking channels didn’t have many videos on it.
This is a life saver! I've been trying to make buttercream with just vegan spread and it's always wayyy too thin and difficult to work with. Thank you!!
I really admire how you and your team are always looking to improve recipes and design creative and delicious cakes🍰 I’ve never tried vegan buttercream before but this recipe makes me excited!🤗
I straight up made a MESS in my kitchen making this frosting because I don't have a KitchenAid... but it was well worth it because it was so good!
YES YES YES YES YES YES YES Thank you Thank you Thank you Thank you !!!!!! So looking forward to all those vegan recipes
Going to try this.. I've been getting more Vegan cake orders lately.
Thanks for doing this, Jemma! Looks like a great recipe and glad it's not too sweet as a lot of vegan buttercreams are! Thanks also for getting on board with #veganuary, every little helps so hopefully this will encourage people to give it a go and not feel like they're missing out on anything. :)
Thanks so much for this recipe Jemma! I actually visited C&D in 2018 and bought the vegan Biscoff cupcake - beautiful!
You saved my life! I always used to use your recipies, but yesterday I forgot about you. I had 30 more minuts left when my daughter rememberd me about you. THANK YOU!
Made a cake using this recipe and my family loved it!!! My husband was impressed, mainly because I’ve tried a few others in the past and it wasn’t all that great. But this time, ladies and gents, Jemma’s recipe nailed it!!!
Even though we aren’t vegans, I can no longer consume dairy as it heavily breaks myself and my middle child out. We’ve been bummed for not having a great go-to frosting recipe, until now!
Thank you for your trial and error with the past recipe, and thanks for your diligence in improving the quality of your work, it’s greatly appreciated!!
I have a challenge for you, Crumbs and Doilies Team....would it be possible that you all do a Ermine Frosting (cooked frosting) recipe that comes out fluffy?! Because I haven’t 😂
Thanks Jemma, the spread and vegetable shortening made a very good Dairy Free icing 👍 Made my freind very happy on thier birthday with lots of cupcakes ☺
Jemma, can you make vegan macaron using chickpea water?
Sarah Elmira Royster Shelton my god that sounds disgusting
Sarah Elmira Royster Shelton yes!!!!
Fatima Moussa it’s aquafaba- once it’s whipped up it doesn’t taste like chickpeas anymore than whipped egg whites taste like eggs
Oh wow! That sounds amazing :)
There are various videos of aquafaba macrons by indians you can check them out!
I have recently done this recipe and used orange juice for the liquid and also added some, 'extra' cocoa powder to the mix, it was delish and thankfully not as sweet as regular buttercream
Really great recipe, thanks❤❤🎉
OOhhh I'm doing veganuary and I'm already missing sweet treats! Will definitely try this one out!
Being vegan is good but add milk products and honey to your diet to make it a bit more healthier if you've lifetime commitments to it.
@@omkarkk9822 oh yeah i'm enabling to let my self have all animal products (milk, eggs, etc.) but it has to be locally sourced from my local city farm so I know the animals are treated fairly etc.
@@wilfgordon7704 if you are concerned about the treatment of animals, it is a good thought... 👍👍👍
Here in India, many of us don't eat animals and eggs at all but consume milk products and honey for probiotics.
@@omkarkk9822 they send all those mother cows to slaughter once they're not able to produce more milk. Everyone needs to watch a movie called Dominion.
Www.watchdominion.com
there is no ethical way to exploit another being.
My son can't eat dairy and I needed to ice his birthday cake so I used this recipe but with a little less almond milk. It turned out great, coloured well and tasted really nice too. If in Australia and you can only find copha you need to really soften it in the microwave first because I ended up mixing with the hairdryer on the bowl to get the little vegetable shortening lumps out of the first step despite it being super soft when I started, I had to mix for a lot longer so incorporated too much air. Thank you so much for the recipe you made our first dairy free birthday party a lot easier to get ready for. Now all I have to do is convince him to eat chocolate cake so I don't have to taste margarine in our cakes anymore. Could you make a dairy free vanilla sponge cake recipe that is strong enough to frost in layers? The two recipes I have, one is a fatless sponge so too light to ice and the other is a Madeira and I find them a bit heavy in texture.
Thanks Gemma. I wanted to make a cake for a vegan friend, but all the recipes I found seemed a little OTT in terms of using alternative ingredients, like expensive coconut oil (which does impart the flavour of coconut, I don't care what anyone says!)
I'm a little wary of using bicarb because I always get an unpleasant aftertaste, or fizz on the tongue, when eating shop bought scones or soda bread. But, I'll give it a try!
Thank you so much for making this video it came out just as I needed it!
I kid you not, I was skeptical about how this would turn out, mainly because I have searched for recipes like this only to have a frustrating outcome. I am grateful that Jemma gave the caveat of mixing the shortening and vegan spread for a while longer before adding the sugar, that was much needed. I made this with my three kids (technically, two and a spectator as youngest is too little) this turned out amazing. Can't wait to bake the cake tomorrow, this is one for the Rice Recipe Book!
I hope you will make a strawberry crunch cake in the future at some point, vegan/dairy free if possible...it's one of my kids's favorite via grandfather's influence, but she cannot consume dairy.
I'm not a vegan (my brother and his wife are). I made her your vegan chocolate cake with the vegan icing and I SWEAR THIS IS THE BEST BUTTERCREAM! Vegan or not, it's my go to for cakes now!
You should do an aquafaba Swiss buttercream. That's what I use for my vegan customers and it's great x
I would like that recipe😍
@@jediriket9586 it's amazing. The one I use is from the you tube... 'gretchen vegan baker' I think or something alone those lines. Her vegan recipes are perfect
@@chloerowley17 Thank you so much!! I'm gonna look for it.
@@jediriket9586 enjoy x
What do you use instead of butter for that one?
Thank you for a great recipe. Made these this morning. Yummy
Does anyone know if this buttercream sets firm in the fridge like a regular buttercream?
Wondering this too
It should do, as long as you don't use only spreadable margarine. The shortening is a firm vegetable fat. (In the UK, you can buy solid vegan margarine for making pastry, which would be ideal.)
Also, using melted chocolate, rather than cocoa powder, will help, as it should harden as it cools.
Amazing recipe Jemma!! thanks for sharing, I love everything you guys make !!
ur videos very clear and no doubtful....superb explanation... plz show us how to make icing fondant...
Please make more videos for this year’s veganuary!!! ❤️
This is such a wonderful recipe, the Chocolate Buttercream is to die for ❤️ thanks
I was looking for a good vegan buttercream recipe! Thanks
Hi thankyou for this video I have just found you x I am dairy free and some days so bored of the same foods x this really helped x thankyou
This vegan butter cream is delicious. Thank you 🎂
This is great for those that need to be dairy free while breastfeeding. My daughter was dairy and soy intolerant and it was hard to find yummy foods. Thank you!!
Hi there, I am currently facing the exact scenario. My 6 month old son is dairy intolerant, was just curious to know whether your daughter outgrew this or is still facing the challenge. Thanks a lot :)
@@parulgupta7636 my first daughter outgrew it at 13 months. Our almost 9 month old is still intolerant.
I just love this! Is this recipe enough to ice a 6” 3 layer cake pls?
Hi. Can you please put up a how to make a strawberry buttercream frosting?
can you color vegan vanilla frosting with any gel food coloring?
Love love this recipe, thank you
I‘ve been waiting for vegan recipies 🙌🏼🙌🏼🙌🏼
Happy new year love you channel it’s really good love all off your ideas that you do on your channel xxxx
I was never able to ear buttercream, just one cupcake and I was sick the rest of the day. So I am excited to try this out, maybe I won't get sick from this!
From the dairy, or the excessive sugar in the icing? I can't eat regular buttercream, but I make ermine butter cream (easily made vegan) or swiss meringue buttercream, which obviously can't be vegan, but both have way less sugar in them.
@@emmapalmer7946 From the excessive fat I think. I have no problem with too much sugar, it just makes me thirsty. I wonder if the excessive fat from marge will do the same, never ate so much plant based fat so I don't know. I have not yet tried swiss meringue buttercream, maybe I should someday.
@@RoseOfTheFlames it still had butter in it, but If I remember rightly it has less sugar and butter than other buttercreams I have made. Good luck finding a cupcake topping that agrees with you!
@@emmapalmer7946 Thank you very much! Only way I can find one is by testing. :D
Can I use the same ratio of vegan spread/vegetable shortening to replace the butter in you swiss meringue buttercream recipe?
I love your vibe
Love that you're doing more vegan recipes! Any chance we'll see a vegan pastry cream recipe this month? :)
Wow I m so glad I came across your videos and I'm hooked! I made a birthday cake for my son yesterday using this recipe and my goodness it was just the best...😍 Your cakes look amazing, would they still work if I used a GF flour and non dairy substitute instead? I would really love to see some combined gluten and dairy free recipes to bake at home...coming from a gf and mf family.
Congratulations on your wedding by the way and becoming a mummy! Keep doing what you're doing, you are amazing and an inspiration to so many. God bless you and your family ❤
Thank you! I can use this for my son who has lots of allergies. I did a meringue recipe for his first birthday cake so I can try this one next.
Hey, I love the biscoff spread idea. I was just wondering if you put less sugar in this case? As it’s already sweet. And how much biscoff do you put in it? Im baking mine and my sisters birthday cake tomorrow and she absolutely loves biscoff.
Happy new year Jemma..thank you for share.
Love this !
i thought this was going to come out amazing bc of all the nice comments. if you think the store-bought funfetti icing is too sweet, wait ‘til you try this... this recipe was WAY TOO SWEET. maybe a kid might enjoy this.
Use 400 grams of sugar instead and throw in a pinch of salt. It's amazing
Starting off the year good I see👏😍
Can you teach us how to make a mirror glaze ? To decorate cakes?
I love your “sprinkle wall“. 😍😍😍 so many colours. And vegan recipes?! 👌👌
Yes Yes Yes, thank you. You are awesome and inspiration definitely I have to see you all January. Xoxo from Vegan Mexico 🇲🇽
Wooo! I mean, I already do a lot of much loved vegan cupcakes but can’t wait to see what you give us 🤩
Can I add some lemon juice in it ? I am looking forward to make this for decorating my bf birthday cake and he really loves vanilla / lemon combination 💕
I love baking but I have vegan family. Catering for them can be frustrating or a fun challenge, depending on circumstances. This video is incredibly useful.
Great recipe! What is vegetable shortening in the UK ?
Love that apron!
Amazing..more vegan cake recipes please
PLEASE do your vegan biscoff cake recipe
I wonder if shea butter or cocoa butter could be whipped into a vegan frosting.
Anyone know if this recipe would be pipe able for intricate flowers? I’ve been really wanting to try to learn how to pipe peonies and roses etc. Thank you! By the way that buttercream looks yummy!
Mooooooreee vegan recipes please😍😄 thank you jemma
I can't take my eyes off of those bags of chocolate on the right..im drooling 😂😂
Awesome Jemma! Been waiting for stuff like this! :D Happy New Year!
Great idea, will need to try this!
Happy new year...thank you
I love it, a great recipe! Does anyone know what products to use in Germany? Shall I use regular margarine for the shortening?
Hi I tried to use half vegetable shortening Trex but the flavour was really bad it tasted of pure fat. What brand do you suggest I use instead? Thanks for your help and for the video xx
Happy new year!
Would you ever consider showing how to make good gluten free tray bakes?!
By vegetable shortening which would be better trex which is 100% fat or something lie stork vegetable fat spread which is 75%
That looks delicious! So creamy
When would you use chocolate buttercream vs whipped chocolate ganache?
Thank you so much for this tutorial! I have accepted the challenge of making a gluten free, dairy free, soy free cake for a friend and I've been wondering about the soft sunflower margarine. Brilliant mixing it with vegetable shortening. Do you happen to know if I can use this as a butter substitute for Swiss Meringue Buttercream?
I’ve never tried but I imagine it might be a little sloppy so you could try reducing the amount of ‘butter’. Let me know how you get on!
I will for sure! Thank you so much.
@@AmericanBaker are you in the uk. If so id recommend flora free from spread for your buttercream. I make dairy, egg, soya, nut a nd gluten free cakes for friends and family who have allergies. Flora is the only butter substitute ive found that holds its shape when spread or piped. The only trick is not to beat it too long. Only beat until everything is combined well. Also use less liquid than real butter. Make sure you keep it in the fridge or a cool room out of sunshine before serving. I take out of fridge about 45mins to 1 hr before serving depending on how hot day is or room is.
@@tonihoward5353 thank you so much for the tip. However, as you can see from my user name, I live in Germany. I'll see if they sell Flora here.
What brand is the shortening. I cant find any in Ireland?
What about using avocado for the frosting? Goes amazing with chocolate
Making a lactose free cake tomorrow and want to use this recipe. Can i substitute the chocolate for cocoa poweder? And if so how much please?
Does this colour well? I always find when I make vegan buttercream the colour splits. Love this video, thanks 💗
Yay! So excited to see all the recipes!!