Non-Dairy Apple Cream
A vegan buttercream made with applesauce that's stable and pipes beautifully.
Equipment
- hand mixer
- saucepan
Ingredients
- 4 oz applesauce
- 1/3 C. cornstarch
- 1 C. granulated sugar
- 1 packet vanilla sugar You can substitute 1 tsp. of vanilla extract and use a full 100 grams of sugar.
- a pinch Kosher salt
- 1½ C. non-dairy milk (almond, rice, oat, etc.)
- 18 tbsp. margarine 1 C. + 2 tbsp.
Instructions
- 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.
Notes
- If you're find the vanilla flavor of the vanilla sugar too subtle, you can add 1 teaspoon of vanilla extract.
- https://youtu.be/5-Bp0c1bBM8
Nutrition
Calories: 280kcalCarbohydrates: 30gProtein: 1gFat: 18gSaturated Fat: 4gSodium: 221mgPotassium: 17mgFiber: 1gSugar: 22gVitamin A: 796IUVitamin C: 1mgCalcium: 10mgIron: 1mg
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