Any bakers have suggestions for which vegan butter would be the best for making buttercream frosting? I am leaning towards Italian meringue style buttercream as I want it to be on the more stable side for my cake.
According to The Vegan Society, veganism is “A philosophy and way of living which seeks to exclude—as far as is possible and practicable—all forms of exploitation of, and cruelty to, animals for food, clothing or any other purpose; and by extension, promotes the development and use of animal-free alternatives for the benefit of humans, animals and the environment. In dietary terms it denotes the practice of dispensing with all products derived wholly or partly from animals.”
Vegans do not consume meat (including fish), dairy products, eggs or honey. Vegans avoid use of animal products such as leather and wool, and strive to use cruelty-free beauty and hygiene products which are not tested on animals.
What is this Circle?
This circle is a space for radical feminists and gender critical women to discuss veganism and a vegan lifestyle. Similar to the rest of Ovarit, it is women-centered and welcomes a critical feminist perspective to animal rights and the animal agriculture industry. The circle is rooted in an ethical approach to veganism (vegan for animals); however, users are welcome to post environmental and/or health related vegan posts as well.
Rules
Debate and disagreement are allowed only in debate threads (see below). Be respectful and civil, and remember that this circle is primarily for vegans and those interested in veganism.
No Promoting Carnism:
This circle is first and foremost for vegans and vegan discussion. We will not allow carnist rhetoric or justification for meat/dairy consumption, nor will we allow non-vegans to derail vegan discussions, whether these discussions focus on animals, health, environment, or other.
Non-vegans are welcome, but please keep omni content within the debate threads.