Vegan chocolate chestnut buttercream

A festive version of my favorite buttercream!

This is a delicious buttercream. The chestnut adds a nice flavor that compliments the chocolate in the buttercream, and it goes well with vanilla or chocolate cake. It's great for festive cakes, but is actually so subtle it would work well any time of year!

Depending on the chestnut puree you are using, it might not get completely smooth. Mine leaves some tiny bits. Therefore, this frosting would not be an ideal choice for smooth cakes or piping, and works better with a more rustic look. You could always use it as a filling and use traditional buttercream for decoration!

I like to frost the cake a bit like a tree stump and then add vegan meringue mushrooms as garnish. Let me know if you're interested in how to make the mushrooms and I'll add the details!

I like using a single layer of cake to make half a two-layer cake for more fun decorating!

Ingredients:

200 g (1 cup) vegan butter (unsalted if possible)

up to 375 g (3 cups) icing sugar, sifted

1 tsp vanilla

35 g (1/3 cup) good quality unsweetened vegan cocoa (such as Callebaut)

125 g (1/2 cup) chestnut puree

Method:

1. Place room temperature butter in a large mixing bowl or bowl of a stand mixer. Using an electric hand mixer or a stand mixer, beat butter on high until lightens in color and increases in volume by about 50%

2. Slowly add sifted icing sugar. Taste after every 100 g or so to determine if you want to add more

3. Mix in vanilla then add cocoa

4. In a separate bowl, use a hand mixer or stand mixer to blend the chestnut puree with a couple of spoonfuls of the buttercream. Once all lumps are gone and you are happy with the consistency, combine with the rest of the buttercream and blend well

5. Use to frost cooled cake or store in the fridge up to five days

Makes enough frosting for 8-inch 2 layer cake