Cómo evitar que la crema de mantequilla vegana se corte
Una crema de mantequilla vegana bien hecha es ligera y esponjosa, y se corta con facilidad si la mantequilla no está en su punto.
There's no need to be intimidated by dairy-free baking. With a few tweaks, like choosing a reliable vegan butter and mastering the use of flax eggs or aquafaba, vegan versions of favorite desserts are a breeze. Even so, no vegan baking is complete without a good basic buttercream.
The secret lies in the butter's temperature. It's best to avoid the microwave and use butter that has gradually reached room temperature without melting completely. If it's rock hard, it won't whip well; if it's too melted, it's likely to curdle and separate. Any brand of vegan butter will do, although a stick makes measuring easier than a tub.
To make the frosting, the butter is left to sit at room temperature until firm. Then it is beaten with a stand mixer or by hand with a wire whisk, combining the sugar and the other ingredients, including a high-quality vanilla, until smooth and firm enough to hold its shape when spread on the cakes.
Why does dairy-free cream curdle? Unlike traditional butter, vegetable butter is made with oils, such as avocado or coconut oil, so it doesn't behave the same way. It has more moisture, which partly explains why the cream curdles more easily. It's similar to margarine in ingredients, but margarine can contain milk solids, so they shouldn't be used interchangeably. Margarine, however, is a good substitute for butter in soft and fluffy baked goods.
The most reliable way to achieve a perfect cream is to ensure the main ingredient is at the ideal room temperature before mixing, which can take up to an hour depending on the kitchen temperature. To prevent curdling, the milk should also be lukewarm. Avoid adding too much liquid and mix only as much as necessary, as overmixing can also cause curdling.
