Vegan Buttercream frosting with White Chocolate | No Sugar
A scrumptious vegan buttercream frosting that is perfect for cupcakes and cakes! You can even mix in some melted white chocolate to make it extra yummy.
Mix the corn starch and soy milk using an immersion blender.
If using cacao butter instead of melted white chocolate, gently melt it over low heat.
Melt the vegan butter in a small saucepan and add the agave nectar and vanilla extract.
Bring to a boil and slowly pour the cornstarch and plant milk mixture, followed by the white chocolate and the lemon zest. Stir constantly. I use the immersion blender directly into the saucepan, but you can beat it energetically with a whisk if you don't have one.
It doesn't matter if it's still warm. Just keep whisking until thick and smooth.
You can use it immediately or leave it to cool completely in the fridge before using it on your cakes. You may need to whip the frosting again to soften it before using it.