Vegan's Or Magnolia's?

Fatass Michelle and I had gone through an experiment which is very time-consuming and water wastage. Washing the bowl, which was previously used to whipped up buttercream, was superbly tiring. And oily.


Hear our rants. My rants. Grr. Anyway, we tried using Vegan's vanilla buttercream, and the very widely used buttercream, Magnolia's. Truthfully, it was very different, in terms of texture and sweetness. Magnolia's too sweet for us, but we don't fuss on them, because it's sugar high weekend. Precisely, the family which was belonged to Fatass, admitted that the buttercream was too icing-ish and sweet. Yes, that's our new term, icing-ish. For a better view of what we're rambling now, here's the thing, under Magnolia's.

Ingredients needed;

1 cup (2 sticks/226grams) unsalted butter, softened

6 to 8 cups confectioners’ sugar
1/2 cup milk
2 teaspoons vanilla extract

1. Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.
2. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly.
3. Store the icing at room temperature because icing will set if chilled. Icing can be stored in an airtight container for up to 3 days.

We used the devil's cupcake, letting it blend with Magnolia's. Ours looked like white chocolate frosting, thanks to Fatass Mich for storing the cuppies in the fridge. The sweet buttercream which Fatass would refer to, bet that it was left too long, not beaten perfectly. Smelt vanilla, like how Rufus smelt. Lick the bowl, Fattie!


The cream was more stiff like. But we beginners, love them cause it's more pipeable. Talking about piping creams, though we already had a C-grader-piper belt under us. Here's a better picture of the frosted cupcakes.


Frosted flatly and thinly with Magnolia's buttercream. Rather letting these babies looked dull, we sprinkled some milk chocolate chips on them, trying to be more generous, we just put a pawful.


Fret not, it's pawful!


And helpers told us that the cuppies, sprinkled lightly with chocolate rice tasted better. Some of these babies were topped heavily. I'm generous and loving.


Thank me. Now, bow-wow! Moving on to Vegan's, it's more creamy and just nice. And surprisingly, though fridging them, it will not turned out stiff and hard. Still creamy. Family accepted it whole-heartedly. Speaking about the low content of the icing sugar, thanks to them. Yes, Vegan! Come, come... It shows...

Ingredients needed;
1/2 cup nonhydrogenated shortening
1/2 cup nonhydrogenated margarine (we use Earth Balance)
3 -1/2 cups powdered sugar, sifted if clumpy
1- 1/2 teaspoons vanilla extract
1/4 cup plain soy milk or soy creamer

1. Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.
2. Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy.


We switched the whole thing. Totally. For the Vegan's buttercream tryout, Fatass suggested that we should use Magnolia's vanilla cupcakes. What an idea? Not splendid. But I followed. Let the servant decide once, for once and for all.


The cupcakes tasted great. Very moistful and vanilla-ish. Here goes another doggy term. As awesome as it sounded, it's fluffy and kids love them. Fat babies love to fiddle and licked them. Just see Rufus. Do one cute fatass expression, I'll give you the left-overs.


BOL. Aww, you make me hate you more, with such a psychotic idiot expression you've put on during camwhore sessions, no wonder people loves you. Sigh. Shoo.