Create the fluffiest, creamiest French chocolate buttercream made with Miyoko's Cultured Vegan Butter; a perfect pairing for all your baked goods.
Prep time: 10 mins
Cook time: 1 hour & 20 mins (needs 1 hour to cool)
Combine the Ingredients
STEP ONE
Pull the butter out of the fridge and its box, and let it sit at room temperature while performing the process below.
STEP TWO
Combine the water and cashews in a high-speed blender and process on high for a minute until smooth and creamy.
STEP THREE
Pour this into a heavy bottom pot along with the sugar and cornstarch, and bring to a simmer until a thick custard-like consistency.
STEP FOUR
Turn off the heat and let it cool for 10 minutes, then add the chocolate, stirring to melt.
Mix and Cool
STEP ONE
Transfer the mixture to the bowl of a stand mixture, and using the balloon attachment, whip on high. If it was slightly grainy, it should become smooth as you whip.
STEP TWO
When it is very smooth, turn off the mixture and let it sit for an hour or more to cool until it is below 80 degrees Fahrenheit. If you want, you can put it in the refrigerator to expedite, but don’t let it harden.
Add the Butter
STEP ONE
Start to add the butter, a small knob at a time, adding more as each piece is incorporated. As you add more butter, the color will become lighter and the texture, fluffier.
STEP TWO
When all the butter has been incorporated and the mixture is very light and fluffy, add the vanilla and whip to combine.
Note: The ideal combined temperature for the butter and chocolate custard is 60 degrees Fahrenheit.
