This is a buttercream that’s perfect for summertime. It’s bursting with tropical flavor and holds up well in warmer conditions. Try finding guava paste at your nearest Latin Market or you can also order it online. You can also use guava jam instead, but the flavor of guava paste is much more bright, tangy, and concentrated than guava jam. Butter can be used to replace both the shortening and margarine if that suits your taste better.
Vegan Guava Buttercream
Makes enough to frost 12 regular cupcakes or fill 45 small sandwich cookies.
1/4 cup nonhydrogenated shortening (I used Spectrum Organic All Vegetable Shortening)
1/4 cup trans-fat free margarine @ room temperature (I used Earth Balance Vegan Buttery Sticks)
1 1/4 cup confectioners’ sugar
100 grams guava paste
1/4 cup lemon juice
2 Tbsp water
2-3 Tbsp cornstarch, or more for a stiffer frosting
1.) Cut up the guava paste into 1/2″ cubes and place in a small saucepan. Add water and 2 Tbsp of lemon juice into the pot and cook on medium/low heat until all the cubes softened, this should take about 10 minutes. The result is a soft, thick fruit jam, with no remaining lumps of paste. Place the jam mixture in a bowl and set aside to cool completely to room temperature.
2.) Cream shortening and margarine together to a fluffy consistency.
3.) Gradually add confectioner’s sugar to the creamed mixture. The mixture will look crumbly at this point. Add and mix in the remaining 2 Tbsp lemon juice.
4.) Mix in 2-3 Tablespoons of the completely cooled guava paste jam.
5.) Gradually add cornstarch, one tablespoon at a time until desired consistency is achieved.
You can use this frosting for cupcakes, cakes, or as a filling for sandwich cookies like macarons. It has a medium body to it, not too heavy or too light.
Adapted from Raspberry Buttercream recipe in Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz & Terry Hope Romero