Light Dairy-Free Buttercream
Switching to a dairy-free diet may seem simple—until you’re fully immersed. Almost every dessert includes dairy ingredients like cottage cheese, cream, milk, butter, and cheese. Substituting these isn’t always easy, especially when you’re craving a delicious cake but can’t use butter or milk. That led me to adapt an old recipe and create this light, dairy-free buttercream.
Patience is key here, along with your favorite vegan butter. It’s best to follow each step carefully to get the texture you’re aiming for.
For a small cake, you’ll need:
- 1 egg
- 180 g sugar
- 125 ml milk (I use homemade cashew milk)
- 1 tsp vanilla
- 200 g unsalted vegan butter
- 2 tsp cognac (optional, but it adds a lovely depth to the flavor)
Instructions:
Prepare the Butter: Take the butter out of the fridge a couple of hours before starting, letting it soften to room temperature.
Make the Syrup: In a saucepan, combine milk and 120 g of sugar, bringing it to a boil. Stir until the sugar is completely dissolved, allowing it to simmer for a few minutes while stirring constantly. Remove from heat and set aside.
Create the Egg Mixture: In a separate bowl, combine the remaining sugar (60 g) with the egg, beating until frothy. While still beating, slowly pour in the milk syrup. Pour this egg-milk mixture back into the saucepan and gently heat until it reaches a soft boil, stirring constantly to prevent burning. Let it thicken on low heat, then transfer the custard base to a bowl, covering it directly with plastic wrap to prevent a skin from forming. Allow it to cool completely.
Combine Ingredients: In a mixing bowl, beat the butter until fluffy, adding the vanilla. Gradually add spoonfuls of the cooled custard base, ensuring each spoonful is fully incorporated before adding more. Scrape the bowl to keep the mixture smooth. Add the cognac at this stage if desired. The cream is now ready.
This buttercream has enough stability for cake layers and can be customized with cocoa for a chocolate flavor or a few drops of food coloring. It’s perfect for piping flowers, decorating cupcakes, or sandwiching cookies.
