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Vegan Buttercream with Oat Milk - 4.5 Quart

4.5 Quart Stand Mixer

Makes 610g; 9 to 13 flowers

Equipment

  • 4.5 quart mixer paddle attachment
  • food scale spatulas
  • two small bowls
  • sifter

Ingredients

  • 170g Sweetex High Ratio Shortening; see Important Notes.
  • 375g powdered confectionery sugar, 55g light corn syrup
  • 22g room temperature sweetened vanilla oat milk (recommended liquid)
  • 8g vanilla extract
  • 6g other flavoring like butter extract or almond extract (optional; this will cut sweetness to preference)
  • Refrigerate in an airtight container for up to 7 days. Store in freezer in airtight container for up to 3 months

Directions

  1. Head to the video for instructions on how to make Vegan Buttercream.

Notes

  1. This recipe is designed for a 4.5 quart mixer.
  2. This is a thick, sweet American-style buttercream that tastes similar to marshmallows.
  3. You cannot use Crisco or other similar vegetable shortening for this recipe.
  4. Sweetex will give you the best results.
  5. Remember, mix low and slow throughout the entire recipe!
  6. Sift your powdered sugar prior to adding it to the Sweetex.
  7. Fully mix sugar and fat into a dough before incorporating liquids. This will take a few minutes.
  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. Make sure to scrape down your bowl often throughout the process!
  10. For strict vegan, check to make sure all ingredients are vegan-friendly.
  11. This buttercream will harden in the freezer, but will soften quickly once at room temperature.
  12. This buttercream is good for hot climates; very heat resistant.
  13. Check with your local health department to ensure buttercream is usable under applicable cottage rules and regulations.
Published on November 14, 2025