What goes together better than chocolate and fruit? Not much, that’s for sure! This no-bake vegan chocolate cheesecake recipe is the perfect balance of that sweet, creamy, deliciousness you expect from traditional cheesecake… without dairy or added sugar!
Very few dessert components are as functional (and necessary!) as a delicious, easy buttercream frosting recipe. I require mine to be light and creamy enough for beautiful height, all while maintaining a rigid and tacky texture. A sloppy buttercream will not hold a simple layer cake together, let alone deliver precise piping work.
Having gone through hopeless batches of goopy messes, this easy buttercream frosting recipe was an answer to my dreams. I am able to pipe with it, adhere cakes to all kinds of cake-boards, frost cupcakes, and spoon directly into my mouth (please send help). Even better, it only takes a couple of minutes to whip together, quickly becoming my go-to frosting for almost everything!
A new take on an old classic, this easy buttercream frosting recipe is guaranteed to please. Creamy, fluffy, and light in all the right places, a beautiful consistency all comes down to the technique!
Buttercream frostings tend to be fussy about two things; time spent whipping and the butter temperature. If you don’t please the sugar-gods, you’ll have a chunky, oily, melted mess. No thank you. Save yourself the hassle, learn from my mistakes!
- The butter needs to be slightly stiffer than ice cream; solid enough to hold its shape, but soft enough to manipulate. I usually let it sit out for about two hours before making.
- Whipping the mixture is gonna take time, too. Once the butter is ready, cream it together with the shortening until it looks soft and uniform (usually a couple of minutes). Adding the sugar is another four minute mixing procedure, followed by the milk and another six to seven minutes of mixing. All the whipping adds an immense amount of air into the mixture, resulting in a deliciously light frosting!
These guidelines will help create a delectable frosting that is practically all-purpose! For more intricate piping designs and cake-construction, keep the mixture quite thick. Otherwise, add milk to desired consistency!
This easy buttercream frosting recipe is as traditional as they come, tailor to your needs! Experiment with colors, flavors, and other additions and let me know how they turn out in the comments below!
Baked goods require many things to be considered to be a successful dessert. One of the most important traits is the texture.. Is it crunchy? Moist? Falling apart? Each element of the recipe has to be in perfect balance for the chemical reactions to take place, producing a superb final product. In many recipes, eggs are used exactly for this purpose, helping to add moisture and bind the ingredients together. It does so quite well and it would be extremely easy to continue using, if it weren’t for the horrors of the egg industry.
Skip the unnecessary trip to the grocery store, ground flax (in the form of a flax egg) offers the perfect alternative! It easily absorbs many times its weight in water, thickening into a gel-like consistency. Perfect for adding moisture and binding ingredients together without adding a noticeable flavor (like banana tends to do).
Let it sit for at least 10 minutes, until you see it gel up nicely. Will replace one egg for most recipes, double or triple as needed. Some recommend placing in the fridge while waiting, but I have never noticed a difference.