Vegan frosting
- Carbohydrate 6.45597395833333 g
- Cholesterol 1.59445241666667 mg
- Fat 11.1399504166667 g
- Fiber 0 g
- Protein 0.0865795833333333 g
- Saturated Fat 3.23431473020833 g
- Serving Size 1 1 Serving (23g)
- Sodium 379.267145833333 mg
- Sugar 6.45597395833333 g
- Trans Fat 0.388952508333332 g
- Calories 125 calories
Step-by-step
- add all ingredients to bowl and mix on high with wisk attachment
- use on vegan cupcakes
Swapping coconut milk for water alters the emulsion stability, increasing the fat ratio and yielding a denser, glossier finish. Plant-based fats lack the water content of dairy butter, so matching the melting points of shortening and margarine prevents graininess. High-speed whipping incorporates microscopic air cells into the mixture, tripling the volume over five minutes.
Fat Crystallization in Storage
Refrigeration hardens the saturated fats in margarine and shortening past spreadability thresholds. Seal leftover frosting in an airtight container for up to four days at room temperature if ambient conditions stay below 21 degrees Celsius. Hardened refrigerated batches require a 20-minute rest on the counter followed by a secondary two-minute whip on medium speed to break recrystallized fat bonds.
Sequencing and Temperature Control
Sift powdered sugar before bowl integration to eliminate microscopic lumps that obstruct the whisk tines. Room-temperature margarine prevents thermal shock when combining high-fat components with coconut milk. Add liquids gradually during the final minute of agitation to maintain structural integrity without breaking the emulsion.
