Guest guest Posted October 11, 2005 Report Share Posted October 11, 2005 I received this tip in response to an email to an online company regarding their vegan icing. Here in Florida, I have had a hard time creating a pipe-able frosting that can be left out of the refrigerator. It will be different than the meringue powder which adds lightness. A friend that does cakes told me that the use of shortening and eggs allows the cakes to be left out overnight so the icing dries. I'm sure you won't get quite that effect, but maybe you will get the right consistency. " With reference to our frosting mix only, if you add 2 tablespoons of melted cashew butter (buy smooth cashew butter in a jar), it will act as a thickener and stabilizer, without changing the flavor. " If you want to pursue the gelatin option, try kanteen flakes. As far as taste, I can't stand the nasty stuff she calls good. Each to her own! You can always flavor your icing if the taste is unacceptable. Be sure to check the tint powders they recommend you use. Some are not vegan. All have artificial dyes. Have you seen the natural food colors? Better than putting all that artificial dye into such a carefully prepared masterpiece. My experience is, though, that they react causing the icing to be thinner. You'll have to practice for the effect you need. I haven't tried the cashew butter yet. If you try it, let us know how it works! Carrol Hi I am in a hugh quandry. I am taking a class in cake decorating. I want to start a business making gourmet beautiful vegan cakes. My problem is that the icing that they need us to use for the class contains merangue powder. I have kind of justified it to myself that I will do it Quote Link to comment Share on other sites More sharing options...
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