Cottage Vegan Buttercream 6 Quart

Stand-mixer Method with a 6 Quart Mixer

Directions

1. 1. Head to the video for instructions on how to make it. The video is located under "Courses," then "Flower Piping" then "Piping Basics." Have all ingredients measured and ready, as no measuring is demonstrated in video.
2. 2. This is a thick, sweet American-style buttercream that tastes similar to marshmallows.
3. 3. You cannot use Crisco or other similar vegetable shortening for this recipe.
4. 4. Sweetex will give you the best results. You can purchase Sweetex at Sugar Sisters in small quantities (3lb and 24oz) by clicking here or you can buy bulk quantities from my Amazon supply list by clicking here.
5. 5. Remember, mix low and slow throughout the entire recipe!
6. 6. Sift your powdered sugar prior to adding it to the Sweetex.
7. 7. Fully mix sugar and fat into a dough before incorporating liquids. This will take a few minutes.
8. 8. Once all liquids are incorporated into "dough," make sure to mix on low until buttercream is smooth-this may take a few minutes. At first, the buttercream will look as though it is curdling-keep mixing to get to that smoothness!
9. 9. Make sure to scrape down your bowl often throughout the process!
10. 10. For strict vegan, check to make sure all ingredients are vegan-friendly.
11. 11.This buttercream will harden in the freezer, but will soften quickly once at room temperature.
12. 12. This buttercream is good for hot climates; very heat resistant.
13. 13. Check with your local health department to ensure buttercream is usable under applicable cottage rules and regulations.

Notes

1. Refrigerate in an airtight container for up to 7 days. Store in freezer in airtight container for up to 3 months.
2. Makes 1,215 g; 18-25 flowers
3. Takes 15-20 minutes