Can I make this buttercream ahead of time?

Yes! You can store it in the refrigerator for up to 1 week or freeze it for up to 1 month. Let it come to room temperature and re-whip before using.

What non-dairy milk works best?

Unsweetened oat milk or almond milk are great choices. Use just 1 tablespoon at a time to avoid making the frosting too soft.

Yes, it lightly crusts on the outside while staying soft inside—ideal for layer cakes and cupcakes.

Stick-style vegan butter tends to give the best consistency for frosting. Avoid tub-style spreads if possible, as they can be too soft.

Units Scale

1 cup crisco (vegetable shortening)
2 sticks vegan butter
2 lbs (32 oz) powdered sugar
3 Tbsp Oat milk (any plant based milk is fine but be careful if using a nut milk if making for people with allergies.)
2 tsp Vanilla extract (pure (if adding food coloring I would suggest using a clear extract))

Cook Mode Prevent your screen from going dark

Allow your vegan butter to sit out at room temperature for an hour or so or unwrap and microwave until SLIGHTLY softened (NOT melted).
Combine one cup of crisco and 2 cups of butter in the bowl of your mixture and turn on.
Allow the crisco and butter mixture to cream for a minute or so until mixed together well and no longer clumpy.
Next, pour in 2 teaspoons of vanilla extract and 3 Tablespoons of oat milk and continue to whip for an additional minute.
Turn off your mixture and add in half the powdered sugar. I would suggest starting low and slow.
Slowly turn up your speed until combined and again, turn the mixture off.
Add in the rest of the powdered sugar and repeat until fluffy and all ingredients are combined, scraping the bowl as needed.
Depending on your location and humidity levels you might need to add in an additional tablespoon of oat milk to soften.
Use to decorate cakes, pipe beautiful designs, or fill yummy cookie sandwiches. Enjoy!