Vegan Vanilla Frosting Recipes
VEGAN VANILLA FROSTING
Use this vanilla frosting to make delicious -- and allergen-free -- Chocolate Chip Cookie Sandwiches, both recipes courtesy of Erin McKenna of BabyCakes NYC.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for 12 sandwich cookies
Number Of Ingredients 7
Steps:
- In the jar of a blender or bowl of a food processor, combine soy milk, soy powder, coconut flour, agave nectar, and vanilla. Blend ingredients for 2 minutes.
- With machine running, slowly add oil and lemon juice, alternating between the two until both are fully incorporated.
- Transfer mixture to an airtight container and refrigerate for at least 6 hours before using, and up to 1 month.
VEGAN CHOCOLATE CUPCAKES WITH VEGAN VANILLA FROSTING!
Very Easy! Soft and moist. From Vegan Cupcakes Take Over The World! You can use less sugar if you wish.
Provided by VeganDawn
Categories Dessert
Time 33m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- In a bowl whisk together soy milk and vinegar, set aside to allow curdling.
- Add sugar, oil and vanilla extract to the soy milk mixture and beat until it's foamy.
- In a seperate bowl sift together flour, cocoa powder, baking soda an dpowder, and salt.
- Add in two batches to thewet ingredients, beating until no large lumps remain.
- Pour into lined cupcakes filling about 3/4 full.
- For the frosting: mix margarine, soy milk, and vanilla.
- Blend in sugar until creamy enough to your preference.
Nutrition Facts : Calories 580.1, Fat 15.9, SaturatedFat 2.2, Sodium 297.6, Carbohydrate 110, Fiber 1.8, Sugar 95.1, Protein 3.4
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
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