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Creating delicious and versatile buttercream without using eggs is perfectly achievable and can cater to various dietary preferences, including vegan and allergen-free diets. Below are eggless versions of popular buttercream recipes, ensuring everyone can enjoy these delightful frostings.

1. Classic American Buttercream (Eggless)

Ingredients:

  • 1 cup unsalted butter, softened
  • 3-4 cups powdered sugar, sifted
  • 2-3 tablespoons milk or dairy-free milk alternative
  • 1 teaspoon vanilla extract
  • A pinch of salt

Instructions:

  1. In a large bowl, beat the softened butter on medium speed until creamy, about 2 minutes.
  2. Gradually add the powdered sugar, 1 cup at a time, beating on low until combined. Increase to medium speed and beat until fluffy.
  3. Add vanilla extract and salt. Beat in the milk, 1 tablespoon at a time, until you reach your desired consistency.
  4. Use immediately or store in the refrigerator.

2. Vegan Chocolate Buttercream

Ingredients:

  • 1 cup vegan butter, softened
  • 3-4 cups powdered sugar, sifted
  • 1/2 cup unsweetened cocoa powder, sifted
  • 2-4 tablespoons dairy-free milk alternative
  • 1 teaspoon vanilla extract

Instructions:

  1. Beat the vegan butter until smooth and creamy.
  2. Add the cocoa powder and powdered sugar alternately with the dairy-free milk, beating on low speed until combined. Then, beat on high speed until fluffy.
  3. Stir in the vanilla extract and beat again until smooth.

3. Eggless Swiss Meringue Buttercream

While traditional Swiss Meringue Buttercream relies on egg whites, you can achieve a similar texture and taste using aquafaba (the liquid from canned chickpeas).

Ingredients:

  • 1/2 cup aquafaba
  • 1 1/4 cups granulated sugar
  • 1 cup unsalted butter, softened and cut into pieces
  • 1 teaspoon vanilla extract

Instructions:

  1. Combine aquafaba and sugar in a heatproof bowl set over a pot of simmering water. Whisk constantly until the sugar has dissolved and the mixture is warm to the touch.
  2. Transfer the mixture to a stand mixer. Beat on high until it forms stiff, glossy peaks and has cooled, about 10 minutes.
  3. Gradually add softened butter, a few pieces at a time, beating until smooth. Beat in vanilla extract.

4. Eggless Italian Meringue Buttercream

This version uses aquafaba as well, mimicking the glossy, stable texture of Italian Meringue.

Ingredients:

  • 1/2 cup aquafaba
  • 1 cup granulated sugar
  • 1/4 cup water
  • 1 cup unsalted butter, softened
  • 1 teaspoon vanilla extract

Instructions:

  1. Place aquafaba in a large bowl and beat until soft peaks form.
  2. Combine sugar and water in a saucepan over medium heat, stirring until the sugar dissolves. Increase the heat and cook the syrup until it reaches soft-ball stage (240°F/115°C).
  3. Slowly pour the hot syrup into the aquafaba while mixing on low. Increase to high speed and beat until the mixture is cool and stiff peaks have formed.
  4. Gradually add butter, beating until smooth. Mix in vanilla extract.

These eggless buttercream recipes offer a variety of flavors and textures suitable for decorating cakes, cupcakes, and other desserts, ensuring everyone can enjoy the sweetness of life regardless of dietary restrictions.

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