http://www.veganbaking.net/ 677-1570 http://www.veganbaking.net/cake-decorating/frostings/677-rich-coconut-frosting Can I replace the "sugar' with Xylitol and not make the frosting too runny? Thank you just found your blog and am loving it already! ]]> Thu, 25 Apr 2013 18:31:24 -0400 83-1567 http://www.veganbaking.net/cake-decorating/frostings/83-creamy-white-frosting Really great frosting. Had it on my son's birthday cake and it was loved by everyone. ]]> Sun, 21 Apr 2013 04:18:25 -0400 565-1493 http://www.veganbaking.net/cake-decorating/frostings/565-rich-buttercream-frosting Nice job yet again, Mattie!! My ladypal just baked me some cupcakes last night using this icing. She is a vegan baking novice and pulled it off without a hitch (nor a candy thermometer)! Though great, I found this recipe to be a bit sweet for my tastes. I am wondering what you might recommend if I wanted to cut down on sugar? Not sure it would still be structurally sound if I reduced the sugar or not. I've tried cooked (vegan) buttercreams made with tapioca or corn starch before but they always turned out like watery slop (though I may have overcooked the starch...who knows). Anyway, any advice is much appreciated! Thank you so much and keep up the good work!!!! ]]> Thu, 14 Mar 2013 16:58:39 -0400 81-1454 http://www.veganbaking.net/cake-decorating/frostings/81-cream-cheeese-frosting Delish! I had to beat the family away from just eating it straight out of the bowl or I wouldn't have had any to put on the divine carrot cake. It was sweet and soft and easy to make. ]]> Mon, 25 Feb 2013 21:47:47 -0500 83-1448 http://www.veganbaking.net/cake-decorating/frostings/83-creamy-white-frosting Wow, this is yummy! I made it with coconut oil in place of shortening, and doubled the vanilla since I wanted the vanilla flavor to be noticeable. I melted the coconut oil first to make sure there wouldn't be clumps, and I was worried it wasn't going to come together, but as it mixed, it re-solidified (as I had hoped) and the consistency ended up perfect. Not sure if it would work to do that in warmer weather--it might need to be refrigerated before the final mixing. To me it tastes like real buttercream. I couldn't stop licking the bowl, which is saying something since I usually don't care much for frosting in general. ]]> Sun, 24 Feb 2013 02:07:05 -0500 677-1091 http://www.veganbaking.net/cake-decorating/frostings/677-rich-coconut-frosting subsitute the granulated sugar with another kind they bleach white sugar with animal bones ]]> Wed, 31 Oct 2012 21:46:49 -0400 81-1063 http://www.veganbaking.net/cake-decorating/frostings/81-cream-cheeese-frosting I loved the texture and consistency but the overall taste of this frosting was overpowered by the vinegar. Is the vinegar required or can it be replaced by something like lemon juice? Btw, I made the vegan shortening for this which came out really nice. Great work! ]]> Mon, 15 Oct 2012 17:11:24 -0400 540-1052 http://www.veganbaking.net/cake-decorating/frostings/540-rich-vanilla-frosting Is there something I can use in place of Powder Soy Milk ? I can not find any and I've gone everywhere. ]]> Wed, 10 Oct 2012 01:02:41 -0400 81-893 http://www.veganbaking.net/cake-decorating/frostings/81-cream-cheeese-frosting Hi! I've just discovered your amazing site and i have got to say it is incredible!! I've been a food science geek for some time now (got hooked when i start watch harold mcgee's lecture series online). I've tried to put it into baking but but i've never found any good sources that put that knowledge into vegan recipes the way you do! I can't understate how much I'm loving your site! This recipe looks great as vegan cream cheese costs its weight in gold in new zealand (where i'm currently at), and is weird tasting! I want to make a white chocolate icing and i wonder if i could do it by making the shortening with coco butter and basically adopting this recipe? Do you think that'll work or would that not taste strongly of chocolate enough? Thank you! ]]> Mon, 30 Apr 2012 10:22:29 -0400 548-584 http://www.veganbaking.net/cake-decorating/frostings/548-rich-maple-frosting Hi Mattie~ thanks for sharing! I've been curious why does milk & agave never mix? Cooked together or w/o heat, the final product physically & by taste don't stick together. (sharp-agave-sweetness completely separated creaminess of milk, feels they're pretty intent on going separate ways.) Does agave blend better with milk substitutes or not really? Is there a more suitable natural syrupy sugar alternative for cooking with milk? Or a suitable milk substitute for milk+sweetener in all these indian dessert recipes? Would coconut butter & something else work perhaps? Blessings ]]> Tue, 23 Aug 2011 22:41:27 -0400