Flluffy Vegan Frosting

[Guest guest]

Here's a vegan frosting recipe that I developed awhile back. It will keep

refrigerated for a couple of weeks, but It gets very firm when cold. If

you want to spread it smoothly or pipe it, take it out of the fridge and

beat it with an electric mixer until it is fluffy again. Please note

that it melts readily at room temperature, so frosted cakes must be kept

cool or refrigerated.

Lisa (ltbennett)

Organic Goddess Bakery and Catering

Atlanta GA, USA

 

* Exported from MasterCook Mac *

 

Fluffy Frosting

 

Recipe By : Lisa T. Bennett

Serving Size : 16 Preparation Time :3:00

Categories : frostings

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2/3 cup flour -- unbleached

2 cups soymilk -- Vitasoy

2 cups sugar -- unbleached

2 cups margarine -- Earth Balance

2 teaspoons vanilla extract

 

 

Whisk together the flour, sugar, and soymilk until smooth. Cook over low heat

until thickened, stirring frequently. Whirl thickened base in food processor

until perfectly smooth. Cool this base over ice water or covered in the

refrigerator.

 

When the icing base is very cool, beat the margarine and vanilla until fluffy.

Beat in the frosting base until light.

 

You may find you prefer a higher proportion of margarine to the base. If the

frosting begins to separate, beat in more margarine.

 

The basic recipe makes enough frosting for 2 12 " layers or 3 9 " layers.

Keep this frosting cool, and store frosted cakes in the refrigerator. The

frosting softens and runs at room temperature very quickly.

 

Variations:

 

Strawberry icing: Thaw a 10 oz bag frozen strawberries (pref. organically

grown) in a strainer with a bowl underneath to catch the juice. Reduce the

juice to 1/4 the original volume in the microwave or in a small saucepan on the

stove. Beat in the pulp and the reduced syrup into the frosting.

 

Chocolate: Beat in 1/2 cup cocoa with the flour and sugar. After the base

cooks and cools, melt 5 oz of non-dairy semi-sweet chocolate chips and cool.

Beat melted and cooled chocolate into Earth Balance, then continue.

 

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Per serving (excluding unknown items): 320 Calories; 23g Fat (63% calories from

fat); 1g Protein; 29g Carbohydrate; 0mg Cholesterol; 266mg Sodium

Food Exchanges: 1/2 Starch/Bread; 1 1/2 Fruit; 4 1/2 Fat; 1 1/2 Other

Carbohydrates

 

NOTES : Cook's Notes: If using a grain-sweetened chocolate, such as

Chatfield's, allow the chocolate to sit over a warm spot (over a pilot light) or

in a low oven until it begins to look soft. Stir and you will find it has

melted. If you try to rush melting these chocolates as you can cane-sweetened

ones, you can easily carmelize the malt sweetener and cause the chocolate to be

lumpy. Since this recipe already contains cane sugar, I would recommend a

cane-sweetened dairy-free chocolate, such as Tropical Source.

 

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