How to Make the Best VEGAN Buttercream! | Cupcake Jemma |

Ask Me Anything #4 - ANSWERS! | Cupcake Jemma
Ask Me Anything #4 – ANSWERS! | Cupcake Jemma | Cake Ideas | baking ideas
December 27, 2018
*VEGAN* Peanut Butter and Jam Cupcakes! | Cupcake Jemma
*VEGAN* Peanut Butter and Jam Cupcakes! | Cupcake Jemma |
January 10, 2019
How to Make the Best VEGAN Buttercream! | Cupcake Jemma

Are you trying out Veganism this #veganuary? Are you already a vegan and need more tasty recipes? Are you just trying to reduce your dairy intake and need something which is just as good as regular buttercream (if not better)? Well you are very lucky because there are some solid vegan recipes coming your way this month! Starting with my Vegan Buttercream recipe.

165g vegan spread/marge
165g vegetable shortening (room temp)
660g icing sugar, sifted
1/2 tps vanilla
3-4 vegan milk alternative
(170g dark choc, melted and cooled slightly if you’re making it chocolatey)



MY INSTAGRAM: @cupcakejemma
CAKESTAGRAM: @crumbsanddoilies


Crumbs & Doilies
1 Kingly Court



  1. Julie Hadjizacharia says:

    Which vegetable shortening do you use pls ? ………my two granddaughters have milk allergies so I'm always experimenting with dairy free options……….I have the added prob of living in a hot country (Cyprus) which when it comes to Birthday cakes can be a nightmare !!!!

  2. Thiago Klein says:

    Can i use all vegan butter or vegetable shortening?
    Where i live it only has one of them..

  3. Reza says:

    Can you store the buttercream?

  4. F. B. says:

    Does the buttercream work with fondant?

  5. Lori Seabrook says:

    TY so much in case I have to make a vegan cake i needed this recipe 🙂 TFS

  6. Vanja's Vegan Voyage says:

    Can this be frozen? How long could it last in a fridge?

  7. Jessica says:

    Does anyone know if this buttercream sets firm in the fridge like a regular buttercream?

  8. Un1ty says:

    By vegetable shortening which would be better trex which is 100% fat or something lie stork vegetable fat spread which is 75%

  9. Pati VG says:

    Why can't I use only the vegan shortening? Why is the vegan spread needed?

  10. SUGAR Q. says:

    hi we love you so much at our home please please i need this recipe in cups we live new york thanks so much your the best baker …xoxo

  11. SUGAR Q. says:

    im not vegan but my daugther is and nieces when they visit once amonth they love when i make treats i need more treat and desert vegan please godbless you are the best baker xxoxo

  12. donnakris lopez says:

    Can I store the leftover buttercream in the freezer/chiller?

  13. Kim A. says:

    Omg I love your videos. I was wondering what brand of butter you’re using I’m having such a hard time finding sunflower margarine! I can only find olive oil, canola oil, etc. Thanks.

  14. Rose Lewis says:

    My son can't eat dairy and I needed to ice his birthday cake so I used this recipe but with a little less almond milk. It turned out great, coloured well and tasted really nice too. If in Australia and you can only find copha you need to really soften it in the microwave first because I ended up mixing with the hairdryer on the bowl to get the little vegetable shortening lumps out of the first step despite it being super soft when I started, I had to mix for a lot longer so incorporated too much air. Thank you so much for the recipe you made our first dairy free birthday party a lot easier to get ready for. Now all I have to do is convince him to eat chocolate cake so I don't have to taste margarine in our cakes anymore. Could you make a dairy free vanilla sponge cake recipe that is strong enough to frost in layers? The two recipes I have, one is a fatless sponge so too light to ice and the other is a Madeira and I find them a bit heavy in texture.

  15. Stay Kind says:

    My buttercream comes out 'crunchy', with the sugar giving a gritty texture. Do you have suggestions for making it smoother?

  16. jijsta says:

    What's the point in being vegan.. and eating horrible unhealthy fat! 🥺

  17. LauDuKai says:

    Thanks Jemma, the spread and vegetable shortening made a very good Dairy Free icing 👍 Made my freind very happy on thier birthday with lots of cupcakes ☺

  18. Sura Beily says:

    When would you use chocolate buttercream vs whipped chocolate ganache?

  19. Caking at Midnight says:

    Thank you!! Just what I was looking for 💜💜

  20. Jon Cawte says:

    I have recently done this recipe and used orange juice for the liquid and also added some, 'extra' cocoa powder to the mix, it was delish and thankfully not as sweet as regular buttercream

  21. Hunter Southon says:

    I’m trying to find good recipes that my nana can eat so that I can make her a cake for Christmas specially for her to eat, I want to make deep blue hydrangea flower designs out of icing and I was wondering if this buttercream would set enough to form the flowers?

  22. __.hxnéy • says:

    Skskskksksks and I oop n I oop

  23. Random Name says:

    Loved this! Hope you’ll make more vegan recipes, also after veganuary #VeganForEverything 🌍🐷❤️

  24. Francesca Sacco says:

    Please make more videos for this year’s veganuary!!! ❤️

  25. Tidwell says:

    Shut your yapper. Get to cooking and less talking

  26. Julija labanauskaitė says:

    That's amaaaazing! MORE VEGAN VIDEOS PLEAAAASE

  27. Jolina K says:

    For how many cupcakes is the recipe?😍

  28. Irene Edw says:

    I'm looking vegan ingredient cause dairy one can be much expensive

  29. Melissa Olvera says:

    I don't understand your measurements! I can't measure grams. I just have standard US measuring spoons and cups. Can you tell me the measurements in US standard please?

  30. Suhei Rivas says:

    Does anyone know how many cupcakes this recipe will frost ???? 🙂

  31. Mia Schu says:

    Thanks Gemma. I wanted to make a cake for a vegan friend, but all the recipes I found seemed a little OTT in terms of using alternative ingredients, like expensive coconut oil (which does impart the flavour of coconut, I don't care what anyone says!)

    I'm a little wary of using bicarb because I always get an unpleasant aftertaste, or fizz on the tongue, when eating shop bought scones or soda bread. But, I'll give it a try!

  32. Julie Haines says:

    What is shortening? Is it a vegetable lard? Thanks. X

  33. alpsters13 says:

    I would love to see a buttercream recipe that doesn't include hydrogenated products. They are so bad for you I would never serve it to my friends or family.

  34. Mallika Ven says:

    Thanks so much for this recipe Jemma! I actually visited C&D in 2018 and bought the vegan Biscoff cupcake – beautiful!

  35. jennifer wilt says:

    Could I use cocoa powder mixed with plant milk in place of melted chocolate?

  36. Mara Carrasquillo says:

    You’ve made a very traditional Caribbean frosting. Vegetable shortening holds better on warm weather and in our countries is common to see fully decorated cakes outside the house while temp reaches 90 degrees 🥵😋☺️ look for Puertorican frosting.

  37. Spuunt says:

    For all of us (who ate the cream on a cake I made) it was unbearably sweet! When I put half of the sugar it felt sweet enough. But I was worried it would be runny so I added all… Big mistake.

  38. Kay Dan says:

    Can vegan margarine be chilled

Leave a Reply

Your email address will not be published. Required fields are marked *

%d bloggers like this: