Rich Vegan Vanilla Frosting
In search for a truly decadent vegan Rich Vegan Vanilla Frosting recipe that is also resistant to melting in warmer temperatures, I utilized the power of soy milk powder (not to be confused with soy flour). Soy milk powder adds extraordinary creaminess while still allowing the frosting to remain firm. This frosting also takes advantage of caramelizing sugar to the thread stage of 230F (110C) where it contributes a smooth velvety texture. Finally, I used vegetable shortening as the main fat due to it's affordability and availability.
The firmness of this frosting can be customized to your preference easily by adding or subtracting 1 Tablespoon of water. This recipe also works well as a reference frosting recipe that can be customized into an endless variety flavors by swapping out water-based ingredients for the water and/or adding extracts to suit your style.
The firmness of this frosting can be customized to your preference easily by adding or subtracting 1 Tablespoon of water. This recipe also works well as a reference frosting recipe that can be customized into an endless variety of flavors by swapping out water-based ingredients for the water and/or adding extracts to suit your style.
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Rich Vegan Vanilla Frosting Recipe2 cups granulated white sugar
½ cup water
2 Tablespoons soy milk powder
2 Tablespoons amber agave syrup or corn syrup
½ teaspoon salt
1 cup (215 grams) Vegan Shortening or store bought shortening (2 sticks, room temperature)
2 teaspoons vanilla extract
1 teaspoon apple cider vinegar
¼ teaspoon almond extract
1) Caramelize your sugar mixtureIn a small saucepan, whisk together the sugar, water, soy milk powder, agave syrup or corn syrup, salt and place over medium heat while whisking frequently until it starts to simmer. Insert a candy thermometer and bring the mixture to 230F (110C). Once the candy thermometer is inserted you don't need to worry about whisking because natural heat convection currents will do the mixing for you. Remove from heat, transfer to a heat proof bowl and let it cool in the refrigerator until it's near room temperature, about one hour.
2) Beat in the rest of the vegan frosting ingredientsBeat in the shortening, vanilla extract, apple cider vinegar and almond extract until fluffy. Store the frosting in an airtight container in the refrigerator for up to 10 days. Make sure the frosting is at or near room temperature for optimum frost-ability. This recipe makes about 2 cups of Rich Vegan Vanilla Frosting or enough for about one layer of an 8 inch diameter cake.
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I just made it, somehow I can feel little sugar crystal in the icing. How can we make it smooth and silky?
Can't wait to try this!!
Does it refrigerate well once piped onto cupcakes? I'm making cupcakes for a wedding in August and I'm making the a day ahead and was hoping to refrigerate them.. Other recipes I've tried turn crunchy and melt too fast thereafter..
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One the sugar has cooled, is it suppose to be rock
I just wanted to know with regards to the sugar Once u have boiled it to 110 degrees Celsius and cool it, is it suppose to be rock hard or still runny?
Question about powdered soy milk
Is there something I can use in place of Powder Soy Milk ? I can not find any and I've gone everywhere.
My kids licked it off the counter!
This frosting was delish! A little runny, so I'll have to work with less water...but soooooo yummy! I also used some blue & red dye to make it a lovely lilac shade and iced a "wacky cake"! My daughters favorite b-day cake from now on!
This is an excellent frosting. I have one question- for guaranteed consistent results I would like to use a sugar thermometer. Do you know what temperature I would need to heat the sugar to?
Great website too.
Sweet! I've been looking for a frosting recipe like this ever since I read a snobby wedding cakes cookbook that was going off about how horrible American powerdered sugar-based frostings are and how much better it is to do a french-style egg/butter/simple syrup buttercream. But I had no idea how to veganize that and all of my vegan baking cookbooks seem to use powerdered sugar frosting. Anyway, can't wait to try this--thanks!