White Chocolate Buttercream
The best vegan white chocolate buttercream ever! Frosts a two layer 8" round cake.
- 200g (1 cup) Vegan White Chocolate Chips*
- 225g (1 cup) Plant-Based Butter*
- 288g (1-½ cups) Spectrum Shortening
- 300g (2-½ cups) Powdered Sugar
- 1 tsp Vanilla
In a double broiler (or a glass bowl over a pan of boiling water), pour in your chocolate chips. Stir constantly until the chips are just melted.
In a stand mixer bowl with the paddle attachment, add the butter and shortening and beat on medium high for 3-4 minutes. Add the melted chips and beat another minute or two. Remove the bowl, cover with plastic wrap and place in the refrigerator for 15-20 minutes until slightly firm (not hard!).
Once the mixture has firmed up a little, place the bowl back on the mixer and beat for 2-3 minutes. Add the powdered sugar in two batches, beating until completely incorporated each time. Add vanilla and beat another 3-4 minutes until completely fluffy.
*My favorite vegan white chocolate chips are the King David brand, you can get them on Amazon.
*I recommend Miyoko's or Country Crock's olive oil plant-based butters.