Vegan Baking

Every summer I savor sweet succulent peaches which is my favorite fruit. I often wonder how I could possibly preserve their bright, fresh flavors so I can enjoy them all year round. I've figured it out and the secret is this liqueur. You can enjoy it in front of the fire on a cold winter night or on a hot summer afternoon mixed with some soda water. It's like biting into a peach which is great either way.

This creamy white chocolate frosting is a more intensely flavored alternative to other white frostings. It's great for cakes where you may be concerned that a dark chocolate frosting would be too much chocolate (if that's even possible). It uses cocoa butter as the main fat with soy milk powder (not to be confused with soy flour) to help with emulsifying and enhancing creaminess. Cocoa butter can be difficult to work with because when it reaches it's melting temperature range of between 93F (34C) and 100F (38C) it melts instantly. Whisking the frosting periodically as it gradually cools back to room temperature in the refrigerator solves this issue. The stiffness of this frosting can be adjusted by adding or subtracting 1 Tablespoon of water.