Super creamy, not too sweet and best of all, it only takes 2 minutes to make!

Perfect every time! I have created this recipe as a fast and easy way to make buttercream without a stand mixer. It is made using a standard food processor.

Ingredients:
* 350G salted Flora block (or any other block plant butter), softened to room temperature
* 150G Trex vegetable shortening (or any other shortening), room temperature
* 800g icing sugar, no need to sift
* 100ml Oatly whipping cream (or Coconut Collaborative brand or substitute any plant based cream or milk)
* 1 tablespoon vanilla extract

Method:
1. Place the plant butter, shortening, cream and vanilla into a food processor and process on low for 30 seconds.
2. Scrape down the sides. Add the icing sugar and process for another 30 seconds on low.
3. Scrape down the sides to get all the icing sugar down into the mixture and process for a further minute on high speed.

That's it! Perfectly creamy, smooth buttercream with no air bubbles that's ready to use on your sponge cakes and cupcakes.

Notes: Don't over-process as this will soften the fats too much and create a loose buttercream which may split. If this does happen, wait for the buttercream to come back to room temperature and process briefly or if you have decanted it into a bowl already, stir vigorously with a spatula before using. If the weather is hot and your mixture has become too soft, put the buttercream (still in the processor jug) into the fridge for 30 minutes, remove and process the mixture on low for 20-30 seconds to bring it back to the right consistency.

If using unsalted plant butter, add half a teaspoon of salt to the butter and shortening mixture at the beginning of the process. This buttercream can also be made without shortening. The flavour when using all plant butter will be much richer and more buttery. In warmer weather it will not be quite as heat stable but will still be fine if not left out in a hot room for too long.

Other flavours:
To make other flavours such as caramel or almond, reduce the vanilla extract down to 1 teaspoon and add 2 teaspoons of whatever flavour extract you are using.

Lemon buttercream: To the 2 teaspoons of lemon extract, also add the finely grated rind of a lemon and 1 tablespoon of lemon juice.

Cookies and cream buttercream: Process 150g of Oreos into crumbs and press through a sieve into vanilla buttercream.

Chocolate buttercream:
* 350G salted Flora block (or any other block plant butter), softened to room temperature
* 150G Trex vegetable shortening (or any other shortening), room temperature
* 250g cocoa powder
* 800g icing sugar, no need to sift
* 150ml Oatly whipping cream (or Coconut Collaborative brand or substitute any plant based cream or milk)
* 1 tablespoon vanilla extract
* 50g dark chocolate, melted

1. Place the plant butter, shortening, cream and vanilla into a food processor and process on low for 30 seconds. Scrape down the sides.
2. Add the cocoa powder and icing sugar and process for another 30 seconds on low.
3. Scrape down the sides to get all the icing sugar down into the mixture and process for a further minute on high speed.
4. With the processor on low, slowly pour in the melted chocolate and then increase the speed to high for 20 seconds or until the chocolate has been incorporated into the buttercream.

Store your cake in the fridge until it is ready to be served. Buttercream cakes are supplied chilled so they remain firm for transportation.

For the best flavour and texture, remove your cake from the fridge 1–2 hours before serving so it can come to room temperature.

If you have leftover cake, it can be stored in an airtight container in the fridge for several days.

Transporting Your Cake in Warm Weather

When collecting your cake by car, please transport it flat in the footwell or boot rather than on a seat.

During warmer weather, use air conditioning if possible and avoid leaving the cake in a hot car.

Once home, place the cake back in the fridge as soon as possible to keep the buttercream firm.

How to Cut Your Cake

For the best results, remove any decorations such as flowers or figures before cutting.

Use a large sharp knife and wipe it clean between cuts.

Instead of cutting traditional triangular slices, cut the cake into long strips and then smaller portions. This method allows you to serve more guests and keeps slices neat.

Follow the guide above for a simple way to portion your cake.