It seems that lately everyone is wanting vegan buttercream. I have never had trouble with it until recently, and it's killing me. I'm making american buttercream with earth balance sticks at approximately 1 pt fat to 2 pt sugar, then adding in flavor. I've ceased adding any liquid after the first two times of dealing with it breaking. It is breaking after just a minute or two of beating, whereas American buttercream at the same ratios requires several minutes to reach full volume under the same conditions (save for the fact that with butter I am using 70~degrees butter, and earth balance is from the cooler), wherein I add cubed fat to sifted 10x and beat. I'm using a beater blade in a professional kitchenaid. I have also tried it in the food processor and reached the same greasy results. My questions is, anyone else dealt with broken vegan buttercream? Anyone have a better recipe for one? I want to avoid palm oil, I would love to use coconut oil if it wouldn't just melt right off. I also want to convince people to not want vegan buttercream, but that's a whole other problem.