Frosting Hell

BrockaHealth & WellnessLeave a Comment

Why do I title this as such…because of the difficulty in finding something worth a taste and up to my standards of health. The French say tres difficile; i say pain in my ass, essentially!

The whole purpose of my dessert biz is to find the healthiest option yet still taste exceptional. When making a vegan frosting, one can use powdered sugar. When making a vegan frosting diabetic friendly, and soy free, and partially-hydrogenated free…things become more mad-scientist. (tofutti cream cheese has partially-hydro oil, aside from being soy-based, which Im allergic to)

So, Im offering up a couple choice options for whichever cakes you deem this “white” or “vanilla” or “cream cheese” frosting applicable.

My personal pref is the Raw Foods version of cream cheese frosting. Its low-glycemic agave sweetened and without soy cream cheese substitute either. I also share a more traditional one.

Im currently working on my own cookbook so Im not divulging personal recipes of choice items. But as to not be a pain, I will give you a very applicable link to a most worthy Vegan Red Velvet Cake. A healthier switch in this recipe would be using almond milk in place of soy and spelt flour in place of white. Equal parts.
http://macandcheesereview.blogspot.com/2008/02/vegan-red-velvet-cupcakes.html

Frosting 1: Raw Foods “Cream Cheese”

1/2 cup of lemon juice, 1 and 1/2 cup of cashews, 1/2 to 3/4 cup of water, 3 Tablespoons of liquid coconut oil, seeds from 2 vanilla beans or 2 Tablespoons of vanilla extract, 2 tablespoons of agave nectar , 1 dropper full of stevia sweetener, and 2 Tablespoon of coconut flour. Place all ingredients except the coconut flour in a high-speed blender and whip till smooth. Add the flour and blend till thickened. Scoop out and place in fridge about 2 hours to set up a bit more before using. Will keep up to three days if leftovers remain.

Frosting 2: White Vanilla

1/4 cup of Spectrum non-partially hydrogenated shortening, 1/4 cup agave nectar, 2 Tablespoons of rice milk powder (vanilla flavor), 2 Tablespoons of dairy-free milk choice, 1 Tablespoon of coconut flour, 2 Tablespoons of vanilla extract and 1 dropper full of stevia extract. Place all in an high-speed blender and whip till smooth. Let set up thicker in fridge for at least 2 hours before using.

 

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