http://www.veganbaking.net/ 565-1493 http://www.veganbaking.net/cake-decorating/frostings/565-rich-buttercream-frosting Nice job yet again, Mattie!! My ladypal just baked me some cupcakes last night using this icing. She is a vegan baking novice and pulled it off without a hitch (nor a candy thermometer)! Though great, I found this recipe to be a bit sweet for my tastes. I am wondering what you might recommend if I wanted to cut down on sugar? Not sure it would still be structurally sound if I reduced the sugar or not. I've tried cooked (vegan) buttercreams made with tapioca or corn starch before but they always turned out like watery slop (though I may have overcooked the starch...who knows). Anyway, any advice is much appreciated! Thank you so much and keep up the good work!!!! ]]> Thu, 14 Mar 2013 16:58:39 -0400 565-548 http://www.veganbaking.net/cake-decorating/frostings/565-rich-buttercream-frosting This recipe sounded scrumptious, and I'm always in search of reliable new vegan frosting recipes (so hard to come by!). The directions were simple and I followed them to a tee, but unfortunately couldn't make it work despite trying twice. I'm a longtime baker so just wondering if you have any tips when making this frosting? I can't seem to get it past a thick-ribbon/runny stage even after adding the margarine and vanilla. ]]> Sat, 30 Jul 2011 04:40:06 -0400 565-287 http://www.veganbaking.net/cake-decorating/frostings/565-rich-buttercream-frosting Hi Mattie, Thanks so much for posting this recipe! I have been searching and searching for a dairy-free, egg-free, gluten-free Buche de Noel recipe...and I think I just found my "inner log" buttercream solution. If I wanted to add a different flavor (e.g., coffee, brandy, etc.), do you think it would be all right if I used the real thing (e.g., coffee, brandy, etc.) instead of a coffee- or brandy-flavored extract? Thanks, again! Your website rocks -- I just found my favorite go-to Vegan food blog. Best, Doodle ]]> Wed, 22 Dec 2010 04:36:01 -0500 565-222 http://www.veganbaking.net/cake-decorating/frostings/565-rich-buttercream-frosting Hello, I just made this and I have to say that the flavor is AMAZING!!! Everyone should try it. It's the most delicious frosting I've ever had. I'm going to try the shortening-based one next to compare. The only problem that I ran into was that my sugar syrup mixture recrystalized as it cooled (as in, it turned into a big hard block of flavored sugar), which resulted in a very grainy end-product, obviously. I know that sugar syrups can be tricky and hard to get right. I'm not sure if I agitated to much, cooled it too fast, had the heat wrong, etc. It could have also been that I didn't have enough liquid since I reduced the water by 1 Tbsp. I'm going to try this again to get it right, but I wanted to ask--are you whisking constantly and briskly the entire time (before and during boiling) for the 2 mins? Is there a certain temperature that the mixture is supposed to come to/be at on a candy thermometer? Finally, what is the texture supposed to be like when it's finished cooling--does it remain a liquidy, syrupy texture or does it get thicker? Thank you for your help and for the great recipe!! ]]> Fri, 22 Oct 2010 17:12:05 -0400 565-84 http://www.veganbaking.net/cake-decorating/frostings/565-rich-buttercream-frosting Hello, I'm excited to try this buttercream recipe for a vegan bakesale fundraiser, but I'm trying to decide if I should use this recipe or the Rich Vanilla Frosting recipe from this website. I noticed they're very similar but this one has more sugar and adds agave and omits the vinegar. Is there a big difference between the recipes, or is this kind of an updated/perfected version of the other one? Thanks for your input! One more question that I would love anyone's opinion on since I'm a total amateur baker. If I want to make this frosting lychee flavored, would I sub lychee syrup (from canned lychees) for the water, or maybe for the sugar and water?? THANK YOU! ]]> Mon, 26 Apr 2010 17:22:36 -0400