The Best Vegan Whipped Topping

…that I’ve tried so far. This is actually the Basic Cooked Buttercream Frosting recipe from Veglicious, another fun vegan food blog, and I only made a few very minor alterations. I used a little less margarine and sugar than the original recipe called for, but otherwise this recipe is exactly the same. Fluffy and filled with vanilla flavor, this topping perked up the Silky Mocha Pie we had for dessert many days in a row. This would make a wonderful icing for layered birthday cakes, and we also served it over crushed frozen raspberries.

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I wouldn’t call this only subtly sweet like Mel from Veglicious did. Finns would compare this to whipped cream, which is the most common cake topping here, and this has the level of sweetness of a light buttercream frosting. On the other hand, the vegan whipped toppings that are commercially produced are always very sweet, and this topping was a lot nicer both in flavor and in consistency than any of the ready-made ones we’ve tried. Maybe the amount of sugar could be reduced even further, but the texture was so nice and fluffy that I wouldn’t mess with the proportions too much.

The important thing here is to remember that the ingredients should all be in room temperature when mixed; margarine needs to be warmed after the fridge, and the milk-starch mixture needs to be cooled after boiling.

Here’s what I used:

  • 1,2 dl soy milk
  • 1 teaspoon barley (or corn or potato) starch
  • 75 g vegan margarine, in room temperature
  • 1 dl granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla sugar

And here are Mel’s instructions from the original post:

Pour all but 2 tbs. of the milk into a small saucepan. Stir the cornstarch into the remaining milk until all the lumps disappear, then pour mixture into the rest of the milk. Bring to a boil, then simmer over medium heat until thickened. Remove from heat and cool to lukewarm.

Cream butter and sugar together with a stand or hand mixer for 3-5 minutes, then add extracts. Continue to beat while adding cooled milk mixture, a little at a time, until fully incorporated, stopping to scrape down sides as necessary. Beat for 2-3 more minutes until light and fluffy. Powdered sugar may be added at this time to increase sweetness (or to thicken), if desired.

Thanks Mel – for the permission to post this recipe, and especially for the recipe itself!

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