When I first saw Cakes and Cooking’s video transforming applesauce into a vegan cream I knew I had to see if what I watched was true, and it was. This recipe makes a lovely cream that’s a perfect vegan buttercream substitute. It pipes beautifully holding its shape at room temperature and has a consistency and mouth-feel very much like buttercream. There is a light aroma of apple and vanilla and it is not as sweet as traditional buttercream which I found so refreshing.
Non-Dairy Apple Cream
- hand mixer
- In a medium bowl, add the applesauce, vanilla sugar, sugar, and salt. Whisk until the sugar is dissolve. Add the cornstarch, mix well.
- In a medium saucepan, add non-dairy milk and bring it up to a scald. You should see bubbling around the edges of the pan.
- Remove the saucepan from heat and whisk in the applesauce mixture. Once incorporated, return to saucepan to the burner and on medium heat whisk continuously until thickened and a few big bubbles pop, like the hot mud pits at Yellowstone.
- Pour the mixture into a bowl, press plastic wrap onto the surface to prevent a skin from forming. Allow to cool to room temperature.
- To a large bowl, add room temperature margarine. Use a hand mixer on medium-high speed and beat until fluffy and light in color ~8 minutes.
- Add the cooled applesauce mixture to the margarine in 3 batches, mixing well with each addition and scraping the sides of the bowl.
- Pipe on to cupcakes using a 1M tip for easy and lovely rosettes.
- If you’re find the vanilla flavor of the vanilla sugar too subtle, you can add 1 teaspoon of vanilla extract.