This vegan buttercream is so easy, it should be a crime. Really. The stand mixer does all the work, and in about ten minutes (less if you don’t care about it being super silky smooth) you’ve got delicious, crave-worthy, allergy-friendly, infinitely customizable, perfectly pipe-able frosting to use on all your cakes, macarons, cookies, cinnamon rolls, and other confections.
This frosting is quick, it’s easy, it’s no-cook, and just so happens to be vegan. It’s American Buttercream’s less teeth-shatteringly sweet, more refined, and just as perfectly versatile meringue cousin. Dairy-free, egg-free, and nut-free, it’s allergy friendly and you’ll love working with it. Plus, the flavor and texture will have everyone who tastes it in awe.
This buttercream not only has an addictive spicy kick, but its tangy sweetness will have you looking for new and creative combinations and vehicles for getting it from bowl to mouth. It’s dairy-free, vegan, soy-free as long as you use the recommended ingredients, and I won’t tell anyone if you accidentally make a double batch.
This ganache is the bomb dot com. It’s ultra customizable for whomever is going to be eating it: it can be sugar-free/keto. It can be made to accommodate any allergies or diet restrictions (except chocolate) as long as you choose a chocolate that is acceptable. It pipes and spreads while still warm so you don’t have to wait hours to use it.
The dairy-free cream cheese filling you’ve always wanted and needed for your puff pastry creations. Creamy, tangy, just sweet enough, and perfect for pairing with any fruit in all your vegan danishes! Nut-free and made without actual cream cheese.