Vegan Galaxy Frosting Recipes
FLUFFY CREAMY VEGAN FROSTING
This recipe comes from the writers of my all-time favorite cookbook, Veganomicon. It's everything you want in a frosting: fluffy, creamy, sweet (just rightly), and substantial enough that it stays put. Delicious on it's own and a great base to transform into other flavors as it suits you. I whipped it up in a food processor, as suggested in a review on the Post Punk Kitchen website, but I'll include here both sets of instructions, in case you've got a handy dandy electric mixer at your disposal. This version is slightly adapted from the original.
Provided by groovyrooby
Categories Vegan
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 4
Steps:
- Food Processor Instructions:.
- Pulse the margarine in a food processor, scraping down the sides as needed.
- Add the soymilk and vanilla extract and pulse a few more times. Do not worry if it's not totally blended yet.
- Add the powdered sugar in three or so portions. Add one third and blend. Add another third and blend. Add the last bit and whirl it until fully incorporated and the frosting is smooth and fluffy.
- Add vanilla extract and whirl it around another few seconds.
- Spread on cakes, cupcakes, cookies, ritz crackers, whatever suits your fancy!
- Mixer Instructions, more or less as posted on the Post Punk Kitchen website:.
- Melt the margarine. I put it in a small bowl and microwave it, then use a plastic spatula to get it all out into the metal bowl.
- Add powdered sugar and soymilk, then beat on medium for about a minute, or until it's a good consistency for spreading.
- Stir in extracts and frost away!
- ALSO suggested:
- The original recipe is for chocolate frosting - add 2/3 cup cocoa powder before adding sugar in either form of preparation, and add 1 1/2 tsp almond extract with the vanilla.
- This would also be lovely with a little citrus zest - add orange or lemon zest with the extracts.
Nutrition Facts : Calories 970.8, Fat 0.9, SaturatedFat 0.1, Sodium 32.6, Carbohydrate 243.2, Fiber 0.3, Sugar 237.2, Protein 1.8
VEGAN GALAXY FROSTING
This galaxy cake topping is vegan and uses natural dye made from fruits and plants powder and cashew nut cream. All super healthy to offer to the kids with no fault!
Provided by Rita
Categories Frosting and Icing Recipes
Time 4h15m
Yield 10
Number Of Ingredients 10
Steps:
- Combine cashews and water in a bowl and soak in the refrigerator for 4 to 12 hours. Drain and rinse under running cold water in a sieve.
- Combine cashews, agave nectar, coconut oil, soymilk, vanilla extract, and lemon juice in a blender; blend until smooth.
- Divide cashew mixture among 3 bowls. Add blue spirulina to one, beet powder the the second, and turmeric to the third bowl; stir each bowl to combine until evenly colored.
- When frosting a cake, place the 3 colors next to each other on the surface and blend with a spatula to create a galaxy effect.
Nutrition Facts : Calories 79.8 calories, Carbohydrate 9.3 g, Fat 4.6 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 1.8 g, Sodium 48.3 mg, Sugar 6.5 g
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