<![CDATA[Cake Decorating]]>

<![CDATA[Cake Decorating]]> http://www.veganbaking.net/ <![CDATA[Cake Decorating]]> http://www.veganbaking.net/images/stories/logo.png http://www.veganbaking.net/ http://www.veganbaking.net/recipes/cake-decorating/frostings/easy-buttercream-frosting <![CDATA[Easy Vegan Buttercream Frosting]]> http://www.veganbaking.net/recipes/cake-decorating/frostings/easy-buttercream-frosting

This Easy Vegan Buttercream Frosting is just a simple, versatile, delectable frosting that will elevate your cakes and cupcakes to a new level without requiring you to put on your lab coat and don your frosting goggles. You can either use Regular Vegan Butter with a cocoa butter base which is recommended, Regular Vegan Butter with a coconut oil base, or, if you haven’t gotten around to buying a walk-in freezer to store your Vegan Butter in yet, go the easy route and use store bought stick margarine. {loadposition share}

Confectioners sugar provides the sweetening and a blend of apple cider vinegar, vanilla extract, salt and almond extract round out the buttery flavor. Making this vegan frosting with Regular Vegan Butter with a cocoa butter base is recommended because it will enable your frosting to remain stable at temperatures in the neighborhood of 93-100F (34 to 38C). This means no more homemade vegan frosting sliding off your cake at summer gatherings. Whew!

Find more Easy recipes on Veganbaking.net

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Easy Vegan Buttercream Frosting Recipe

1 cup (215 grams) Regular Vegan Butter or margarine, refrigerator temperature

2 cups (260 grams) confectioners sugar

1 Tablespoon + 2 teaspoons (24 mL) non-dairy milk

¾ teaspoon apple cider vinegar

¾ teaspoon vanilla extract

⅛ teaspoon salt

⅛ teaspoon almond extract

1) Prepare your chilled Vegan Butter

Prepare your Vegan Butter if using. Transfer the Vegan Butter or stick margarine to a medium mixing bowl and place it in the refrigerator for at least 20 minutes so everything chills. This will allow the Vegan Butter to melt slowly and whip properly.

2) Whip the Vegan Butter

Remove the bowl from the refrigerator and whip on low while working your way up to high until the Vegan Butter is smooth. This should take about 30 seconds.

Whip the Vegan Butter

3) Beat in the confectioners sugar

Add the confectioners sugar and beat on high until the sugar has been moistened by the Vegan Butter, about another 30 seconds. Scrape the sides of the bowl down towards the center with a spatula.

4) Beat in the rest of the ingredients

Add the non-dairy milk, apple cider vinegar, vanilla extract, salt, almond extract and beat on high until the frosting is smooth and slightly fluffy, about 4 minutes. Due to coconut oil having a melting temperature of 77F (25C), beating beyond 4 minutes can result in the frosting melting if you’re using a Vegan Butter that contains this oil. If this happens or if you’re working in an especially hot kitchen, don’t hesitate to place the mixing bowl in the refrigerator briefly to give the frosting a chance to firm back up slightly. Keep in mind that your cake will need to be kept below 77F (25C) in order for the frosting to maintain its shape on the cake. If you’d prefer a frosting that stays put in higher temperatures, look to Vegan Butter made with cocoa butter which has a melting temperature of 93-100F (34 to 38C) which is closer to the melting temperature of milkfat found in most traditional frosting recipes.

Find out more about the melting temperatures of fats.

Beat on high until the frosting is smooth and slightly fluffy

5) Chill the vegan frosting briefly for optimal texture

After whipping, place the frosting in the refrigerator for about 10 minutes to firm it up enough to apply to a cake. Store the frosting in a covered container in the refrigerator for up to 6 months. Remove it from the refrigerator about 2 hours before using so it can soften accordingly. This recipe makes about 1 ¾ cups of Easy Vegan Buttercream Frosting which is enough to frost one layer of an 8 inch round cake.

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]]> Wed, 31 Jul 2013 01:06:54 +0000 821 2013-07-31 4 http://www.veganbaking.net/recipes/cake-decorating/icings/orange-icing <![CDATA[Vegan Orange Icing]]> http://www.veganbaking.net/recipes/cake-decorating/icings/orange-icing

Vegan Orange Icing is perfect for doughnuts, cookies or cakes such as Rosemary Olive Oil Semolina Cake. It features fresh orange juice that lends a bright burst of flavor, coconut oil to allow it to solidify properly and a touch of vanilla extract for depth of flavor. {loadposition share}

Vegan Orange Icing Recipe

4 cups powdered sugar

7 Tablespoons freshly squeezed orange juice (up to 2 oranges)

¼ cup refined coconut oil

1 teaspoon vanilla extract

¼ teaspoon turmeric (for color)

⅛ teaspoon salt

Process all ingredients until smooth

Place all ingredients in a food processor, process until smooth and use immediately. It will solidify after an hour or so. Heat it in the microwave for about 30 seconds to liquify soften it again before drizzling over your finished baked goods. If you're working with pastries such as doughnuts, it's more convenient to dip them into a bowl of the icing. It will keep in the refrigerator in a covered container for up to two weeks. This recipe makes about 1 ¾ cups of Vegan Orange Icing.

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]]> Sun, 06 May 2012 00:26:57 +0000 787 2012-05-06 5 http://www.veganbaking.net/recipes/cake-decorating/frostings/rich-coconut-frosting <![CDATA[Rich Vegan Coconut Frosting]]> http://www.veganbaking.net/recipes/cake-decorating/frostings/rich-coconut-frosting

This Rich Vegan Coconut Frosting recipe is just bursting at the seams with coconut flavor. It's similar in flavor and texture to the frosting at BabyCakes bakery if you've ever been lucky enough to do a "shot" of theirs. This vegan frosting differs in that it takes advantage of caramelizing sugar to the thread stage of 230F (110C) where it contributes a smooth velvety texture. It also uses soy milk powder (not to be confused with soy flour) to improve creaminess and a dash of vanilla extract to tie it all together. A touch of agave syrup inhibits sugar recrystalization in the frosting. There is a delicate balance due to coconut oil's tendency to melt above 76F (24C) which is one of the caveats of using coconut oil in a frosting.

Be extremely careful if you choose to customize this recipe with your own flavor substitutions; adding too much liquid can make it excessively runny. You even have the option of using refined coconut oil if you want to go in a completely custom non-coconut flavor direction. When using this frosting and other coconut oil based frostings, try to keep your cake in temperatures below coconut oil's melting point or your frosting may slip slide away along with your sanity. {loadposition share}

This Rich Vegan Coconut Frosting recipe is just bursting at the seams with coconut flavor. It's similar in flavor and texture to the frosting atBabyCakes bakery if you've ever been lucky enough to do a "shot" of theirs. This vegan frosting differs in that it takes advantage of caramelizing sugar to the thread stage of 230F (110C) where it contributes a smooth velvety texture. It also uses soy milk powder (not to be confused with soy flour) to improve creaminess and a dash of vanilla extract to tie it all together. A touch of agave syrup inhibits sugar recrystalization in the frosting. There is a delicate balance due to coconut oil's tendency to melt above 76F (24C) which is one of the caveats of using coconut oil in a frosting.

Be extremely careful if you choose to customize this recipe with your own flavor substitutions; adding too much liquid can make it excessively runny. You even have the option of using refined coconut oil if you want to go in a completely custom non-coconut flavor direction. When using this frosting and other coconut oil based frostings, try to keep your cake in temperatures below coconut oil's melting point or your frosting may slip slide away along with your sanity.

Find more Coconut recipes on Veganbaking.net
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Rich Vegan Coconut Frosting Recipe

1 ¼ cups + 3 Tablespoons granulated white sugar
½ cup water
¼ cup soy milk powder
2 Tablespoons amber agave syrup or corn syrup
½ teaspoon salt

1 cup coconut oil (melted but as close to room temperature as possible)
1 teaspoon vanilla extract

¼ cup unsweetened shredded coconut (optional)

1) Caramelize your sugar mixture

In a small saucepan add 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.

2) Whisk in the rest of the vegan frosting ingredients

Transfer the mixture to a mixing bowl and whisk in the coconut oil and vanilla extract. Transfer to the refrigerator for 1 hour then whisk again. Place the frosting back in the refrigerator for another 30 minutes. Add the shredded coconut if desired then beat until light and fluffy. If the frosting starts to get soft, place it back into the refrigerator for 15 to 30 minutes then check it again. Keep in mind that this frosting will have to be kept below about 76F (24C) and at or near room temperature for best results during frosting. Once at room temperature, this frosting holds it's shape.

Store the frosting in an airtight container in the refrigerator for up to 10 days. This recipe makes about 2 cups of Rich Vegan Coconut Frosting or enough for about one layer of an 8 inch diameter cake.

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{loadposition article-body-ad} ]]> Tue, 09 Nov 2010 04:27:28 +0000 677 2010-11-09 5 http://www.veganbaking.net/recipes/cake-decorating/icings/vanilla-icing <![CDATA[Vegan Vanilla Icing]]> http://www.veganbaking.net/recipes/cake-decorating/icings/vanilla-icing

This Vegan Vanilla Icing recipe is a great companion for drizzling on Vegan Cinnamon Rolls, danishes, or Vegan Pop Tarts. It features confectioners sugar as its base and just a touch of non-dairy milk and vanilla extract to bring it all together. {loadposition share}

Vegan Vanilla Icing Recipe

2 cups powdered sugar
¼ cup refined coconut oil
2 Tablespoons non-dairy milk
1 teaspoon vanilla extract
1 pinch salt

Process all ingredients in a food processor

Place all ingredients in a food processor, process until smooth and use immediately. It will solidify after an hour or so. Heat it in the microwave for about 30 seconds to liquify again before drizzling or piping it over your finished baked goods. It will keep in the refrigerator in a covered container for up to two weeks.
This recipe makes a little over ¾ cup of Vegan Vanilla Icing.

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{loadposition article-end} ]]> Mon, 08 Nov 2010 02:51:55 +0000 675 2010-11-08 5 http://www.veganbaking.net/recipes/cake-decorating/icings/rum-spice-icing <![CDATA[Vegan Rum Spice Icing]]> http://www.veganbaking.net/recipes/cake-decorating/icings/rum-spice-icing

This Vegan Rum Spice Icing recipe is a great companion for drizzling on spiced versions of Pumpkin Cinnamon Rolls, danishes, or Pop Tarts. The vegan icing features powdered sugar for its base, dark rum, cinnamon, cardamom and cloves to move the spice factor forward. Feel free to cut back on the rum or eliminate it completely if you're concerned about alcohol consumption. {loadposition share}

Vegan Rum Spice Icing Recipe

4 cups powdered sugar
½ cup unrefined coconut oil
¼ cup dark rum
2 teaspoons vanilla extract
1 teaspoon cinnamon
½ teaspoon cardamom
¼ teaspoon cloves
1/8 teaspoon salt

Process all ingredients in a food processor

Place all ingredients in a food processor, process until smooth and use immediately. It will solidify after an hour or so. Heat it in the microwave for about 30 seconds to liquify again before drizzling or piping it over your finished baked goods. It will keep in the refrigerator in a covered container for up to two weeks.
This recipe makes about 1 ¾ cups of Vegan Rum Spice Icing.

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{loadposition article-end} ]]> Mon, 08 Nov 2010 02:10:09 +0000 674 2010-11-08 http://www.veganbaking.net/recipes/cake-decorating/frostings/rich-white-chocolate-frosting <![CDATA[Rich Vegan White Chocolate Frosting]]> http://www.veganbaking.net/recipes/cake-decorating/frostings/rich-white-chocolate-frosting

This creamy Rich Vegan White Chocolate Frosting is a more intensely flavored recipe alternative to other vegan white frostings. It's great for cakes where you may be concerned that a dark chocolate frosting could be too much chocolate (if that's even possible). It takes advantage of caramelizing sugar to the thread stage of 230F (110C) where it contributes a smooth velvety texture. It also utilizes 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.
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Rich Vegan White Chocolate Frosting Recipe

1 ¾ cups granulated white sugar
¼ cup + 3 Tablespoons water
¼ cup soy milk powder
2 Tablespoons amber agave syrup or corn syrup
½ teaspoon salt

1 cup cocoa butter (melted but as close to room temperature as possible)
1 teaspoon vanilla extract

1) Caramelize your sugar mixture

In a small saucepan constantly 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.

2) Beat in the rest of your vegan frosting ingredients

Transfer the mixture to a mixing bowl and whisk in the cocoa butter and vanilla extract. Transfer to the refrigerator for 1 hour then whisk again. Place the frosting back in the refrigerator for another 30 minutes then beat it until light and fluffy. If the frosting starts to get soft, place it back into the refrigerator for 15 to 30 minutes then check it again. Keep in mind that this frosting will have to be kept below about 93F (34C) and at or near room temperature for best results during frosting. Once at room temperature, this frosting holds it's shape.

Store the frosting in an airtight container in the refrigerator for up to 10 days. This recipe makes about 2 cups or enough Rich Vegan White Chocolate Frosting for about one layer of an 8 inch diameter cake.

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{loadposition article-end} ]]> Fri, 20 Aug 2010 05:19:24 +0000 645 2010-08-20 5 http://www.veganbaking.net/recipes/cake-decorating/toppings/white-chocolate-ganache <![CDATA[Vegan White Chocolate Ganache]]> http://www.veganbaking.net/recipes/cake-decorating/toppings/white-chocolate-ganache

This smooth Vegan White Chocolate Ganache recipe uses cocoa butter without the cocoa solids making it a versatile white and creamy vegan topping for cakes, truffles or fillings. Unlike margarine or butter, cocoa butter and coconut oils melt rapidly when they reach their melting point instead of softening slowly. Due to this, extra care must be taken as it resolidifies from it's melting temperature of 93F (34C) to 100F (38C). You can adjust the firmness by adding or subtracting 1 Tablespoon of water. Also feel free to substitute 1 teaspoon to 1 Tablespoon of liqueur or other flavoring extract to further customize your ganache. {loadposition share}

Vegan White Chocolate Ganache Recipe

10 ounces cocoa butter (1 ¼ cup + 2 Tablespoons melted)

7 Tablespoons water
¾ cup + 2 Tablespoons white sugar
¼ cup soy milk powder
1 Tablespoon amber agave syrup or corn syrup
¼ teaspoon salt

1 teaspoon vanilla extract or other flavoring liquid

1) Melt the cocoa butter

Melt the cocoa butter in a small saucepan over low heat. Transfer it to a metal, glass or ceramic mixing bowl and set aside.

2) Whisk together the flavor building ingredients and caramelize them slightly

In a medium saucepan add the water, sugar, soy milk powder, agave syrup or corn syrup and salt over medium heat while whisking constantly until the mixture starts to simmer. Add a candy thermometer to the mixture, bring it to 200F (93C) then proceed to Step 3. The agave syrup or corn syrup is in the recipe to discourage the sugar from recrystallizing as the mixture cools. The soy milk powder is in the recipe to give substance, enhance flavor and aid in the ability of the ingredients to mix together.

3) Whisk together the flavor building ingredients and the melted cocoa butter

Transfer the mixture to the bowl containing the melted cocoa butter and whisk until smooth. Getting the ganache to solidify properly is the tricky part. It's important to whisk it until it's smooth several times while it's cooling to ensure that the cocoa butter doesn't separate from the rest of the mixture and solidify on it's own. Place the bowl in the refrigerator for 15 minutes. Whisk the mixture until smooth and return it to the refrigerator. Remove from the refrigerator whisk until smooth again and return it to the refrigerator for 5 minutes. Repeat whisking in 5 minute intervals a couple more times until the ganache has solidified enough for you to work with. If it solidifies too much the bowl can be placed over a burner on low heat while the mixture is whisked again before proceeding with the cooling process again.

Use the mixture while it's warm or wait for it to cool depending on your application. This recipe makes about 2 cups of Vegan White Chocolate Ganache.

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{loadposition article-end} ]]> Wed, 26 May 2010 23:15:32 +0000 590 2010-05-26 5 http://www.veganbaking.net/recipes/cake-decorating/frostings/rich-peanut-butter-frosting <![CDATA[Rich Vegan Peanut Butter Frosting]]> http://www.veganbaking.net/recipes/cake-decorating/frostings/rich-peanut-butter-frosting

This silky smooth Rich Vegan Peanut Butter Frosting recipe packs a peanut buttery punch that can really dress up any vegan cake. This recipe takes advantage of caramelizing sugar to the thread stage of 230F (110C) where it contributes a smooth velvety texture. It also utilizes 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. {loadposition share}

Rich Vegan Peanut Butter Frosting Recipe

1 ¾ cups + 3 Tablespoons granulated white sugar
½ cup water
2 Tablespoons soy milk powder
2 Tablespoons amber agave syrup or corn syrup
1 ½ teaspoon salt

1 cup (215 grams) Vegan Shortening or store bought shortening (2 sticks, room temperature)
½ cup + 2 Tablespoons smooth, unsalted, natural peanut butter
1 teaspoon vanilla extract

1) Caramelize your sugar mixture

In a small saucepan, add the sugar, water, soy milk powder, agave syrup or corn syrup and salt. 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 your vegan frosting ingredients

Beat in the shortening, peanut butter and vanilla 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 Peanut Butter Frosting or enough for about one layer of an 8 inch diameter cake.

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{loadposition article-body-ad} ]]> Wed, 05 May 2010 05:00:00 +0000 570 2010-05-05 http://www.veganbaking.net/recipes/cake-decorating/frostings/rich-buttercream-frosting <![CDATA[Rich Vegan Buttercream Frosting]]> http://www.veganbaking.net/recipes/cake-decorating/frostings/rich-buttercream-frosting

Use this smooth, creamy Rich Vegan Buttercream Frosting recipe for decadent vegan cakes where you want some buttery flavor to shine through. In my search for a truly decadent frosting 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 allowed me to use a simple syrup (sugar and water) for a sweetener so the frosting is silky smooth. This vegan frosting also takes advantage of caramelizing sugar to the thread stage of 230F (110C) where it contributes a smooth velvety texture. Finally, I used Vegan Butter or margarine as the main fat due to it's affordability and availability. {loadposition share}

Rich Vegan Buttercream Frosting

2 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) or 2 sticks Regular Vegan Butter or non-hydrogenated stick margarine (not tub margarine, room temperature)
1 teaspoon vanilla extract

1) Caramelize your sugar mixture

In a small saucepan, add the sugar, water, soy milk powder, agave 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. Transfer to a heat proof bowl and let it cool in the refrigerator until it's near room temperature, about 1 hour.

2) Beat in the rest of the vegan frosting ingredients

Beat in the Vegan Butter and vanilla 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 Buttercream Frosting or enough for about one layer of an 8 inch diameter cake

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{loadposition article-end} ]]> Thu, 22 Apr 2010 05:00:00 +0000 565 2010-04-22 4 http://www.veganbaking.net/recipes/cake-decorating/frostings/rich-maple-frosting <![CDATA[Rich Vegan Maple Frosting]]> http://www.veganbaking.net/recipes/cake-decorating/frostings/rich-maple-frosting

This silky smooth Rich Vegan Maple Frosting recipe uses slightly caramelized maple and agave syrup as its base. This allows it to be 100% sweetened by these syrups, giving it maximum maple flavor and a velvety consistency with no sugar crystals. The agave syrup prevents the maple syrup from crystalizing after it's caramelized. The firmness of this frosting can be customized to your preference easily by caramelizing your syrups plus or minus 5F (3C) from the 235F (113C) caramelization temperature which is known as the thread stage. If you slather this on pancakes I promise not to tell anyone.
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Rich Vegan Maple Frosting Recipe

1 ¾ cups + 1 Tablespoon Grade B maple syrup
¼ cup light agave syrup
¼ teaspoon salt

½ cup (108 grams) Vegan Shortening or store bought shortening (1 stick, room temperature)
½ cup (108 grams) Regular Vegan Butter or non-hydrogenated stick margarine (1 stick, not tub margarine, room temperature)

1) Caramelize your sugar mixture

In a medium saucepan whisk together the maple syrup, agave syrup and salt. Bring the mixture to a boil on high heat, covered, then remove cover and reduce heat to medium and simmer. Do not stir the mixture from now on because natural convection currents will do the stirring for you.

Find out more about the sugar caramelization temperature stages.

2) Cool the sugar mixture

Insert a candy thermometer and bring the mixture up to 235F (113C). Remove it from heat, carefully transfer the mixture to a bowl and place it in the refrigerator for about an hour so it cools to about room temperature. At room temperature the mixture should have a thickness similar to molasses.

3) Beat in the rest of your vegan frosting ingredients

Beat in the shortening and Vegan Butter until fluffy. Store 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 Maple Frosting, or enough for about one layer of an 8 inch diameter cake.

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{loadposition article-end} ]]> Tue, 23 Mar 2010 22:25:06 +0000 548 2010-03-23 5 http://www.veganbaking.net/recipes/cake-decorating/frostings/rich-banana-cream-frosting <![CDATA[Rich Vegan Banana Cream Frosting]]> http://www.veganbaking.net/recipes/cake-decorating/frostings/rich-banana-cream-frosting

Real banana is blended into this Rich Vegan Banana Cream Frosting recipe which creates a rich banana cream with butterscotch overtones. This vegan frosting recipe utilizes the power of soy milk powder (not to be confused with soy flour) which adds extraordinary creaminess while still allowing the frosting to remain firm. It also takes advantage of caramelizing sugar to the thread stage of 230F (110C) where it contributes a smooth velvety texture. The firmness of this frosting can be customized to your preference easily by adding or subtracting 1 Tablespoon of water. {loadposition share}

Rich Vegan Banana Cream Frosting Recipe

2 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)
1 teaspoon vanilla extract
½ cup banana purée (about 1 banana)

1) Caramelize your sugar mixture

In a small saucepan, constantly 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. Transfer to a heat proof bowl and let it cool in the refrigerator until it's near room temperature, about 1 hour.

2) Beat in the rest of the vegan frosting ingredients

Beat in the shortening until fluffy. Using a fork, mash enough bananas on a plate to make ½ cup. Beat the banana into the frosting until smooth. Store 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 Banana Cream Frosting, or enough for about one layer of an 8 inch diameter cake.

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{loadposition article-end} ]]> Sun, 14 Mar 2010 17:08:42 +0000 543 2010-03-14 http://www.veganbaking.net/recipes/cake-decorating/frostings/rich-vanilla-frosting <![CDATA[Rich Vegan Vanilla Frosting]]> http://www.veganbaking.net/recipes/cake-decorating/frostings/rich-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.

Find more Birthday recipes on Veganbaking.net
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Rich Vegan Vanilla Frosting Recipe

2 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 mixture

In 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 ingredients

Beat 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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{loadposition article-end} ]]> Sun, 07 Mar 2010 23:13:36 +0000 540 2010-03-07 http://www.veganbaking.net/recipes/cake-decorating/toppings/easy-ganache <![CDATA[Easy Vegan Ganache]]> http://www.veganbaking.net/recipes/cake-decorating/toppings/easy-ganache

Although not as smooth and creamy as Dark Velvet Ganache, this Easy Vegan Ganache recipe is still great when you need vegan ganache in a pinch. Ganache can be a very versatile base for a recipe. It can be adapted to anything from frostings to truffles to fillings. Just adjust the non-dairy milk in this recipe plus or minus up to 2 Tablespoons to get the thickness that suits your needs. For example: 2 more Tablespoons non-dairy milk will make this ganache solidify into a soft frosting-like consistency at room temperature. ½ cup of non-dairy milk yields ganache that is perfect for vegan cakes. You can even customize it further with things like Grand Marnier, Chambord, espresso or mint extract.
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The importance of using semisweet chocolate

It's essential to use semisweet chocolate bars for this recipe instead of chocolate chips. Chocolate chips contain a higher amount of cocoa butter than regular chocolate. This is so they don't melt as much and retain their shape while being baked in things like vegan cookies. This low meltability also makes them unsuitable for ganache. Using semisweet chocolate in bar or chunk form will ensure your ganache turns out silky smooth.

Find more Chocolate recipes on Veganbaking.net

Easy Vegan Ganache Recipe

10 oz. semisweet chocolate

½ cup non-dairy milk

1) Chop the chocolate

Chop the chocolate into ¼ inch pieces. This is very important because if the pieces are larger than ¼ inch they won't melt enough. Place these pieces into a double boiler or a medium saucepan.

2) Stir in the non-dairy milk

Add the non-dairy milk. Stir constantly on low heat until all the chocolate pieces are melted. Once all the pieces are melted, remove from heat and whisk in any flavoring liquids if desired.

3) Cool the vegan ganache to suit your application

Use the mixture while it's warm or wait for it to cool depending on your application.
This recipe makes about 1 ¼ cups of Easy Vegan Ganache depending on the ratio of non-dairy milk.

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{loadposition article-end} ]]> Tue, 03 Nov 2009 03:26:49 +0000 438 2009-11-03 http://www.veganbaking.net/recipes/cake-decorating/toppings/dark-velvet-ganache <![CDATA[Vegan Dark Velvet Ganache]]> http://www.veganbaking.net/recipes/cake-decorating/toppings/dark-velvet-ganache

Ganache can be a very versatile base for a recipe. It can be adapted to anything from frostings to truffles to fillings. Just adjust the Soy or Cashew Cream in this Vegan Dark Velvet Ganache recipe plus or minus up to 2 Tablespoons to get the thickness that suits your needs. For example: 2 more Tablespoons Soy Cream, Cashew Cream or non-dairy milk will make this ganache solidify into a soft frosting-like consistency at room temperature. 1 cup of Soy or Cashew Cream yields ganache that is perfect for cakes. You can even customize it further with things like Grand Marnier, Chambord, espresso or mint extract.

It's essential to use semisweet chocolate bars for this recipe instead of chocolate chips. Chocolate chips contain a higher amount of cocoa butter than regular chocolate. This is so they don't melt as much and retain their shape while being baked in things like cookies. This low meltability also makes them unsuitable for ganache. Using semisweet chocolate in bar or chunk form will ensure your ganache turns out silky smooth.

Find more Chocolate recipes on Veganbaking.net
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Vegan Dark Velvet Ganache Recipe

10 oz. semisweet chocolate

1 cup Vegan Soy Cream or Vegan Cashew Cream
1 Tablespoon agave syrup or corn syrup

1 teaspoon vanilla extract

1) Chop the chocolate

Chop the chocolate into ¼ inch pieces. This is very important because if the pieces are larger than ¼ inch they won't melt enough. Place these pieces into a double boiler or a medium saucepan.

Find out how to make and use a double boiler.

2) Melt the chocolate with the flavor building ingredients

Add the Soy Cream or Cashew Cream and agave syrup or corn syrup. Stir constantly on low heat until all the chocolate pieces are melted. Once all the pieces are melted, remove from heat and whisk in the vanilla extract or any other flavoring liquids if desired.

3) Allow the vegan ganache to cool depending on your application

Use the mixture while it's warm or wait for it to cool depending on your application.
Depending on the ratio of Soy Cream or Cashew Cream, this recipe makes about 2 cups Vegan Dark Velvet Ganache.

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{loadposition article-end} ]]> Fri, 06 Mar 2009 04:16:25 +0000 238 2009-03-06 5 http://www.veganbaking.net/recipes/cake-decorating/frostings/creamy-cashew-cream-cheese-frosting <![CDATA[Creamy Vegan Cashew Cream Cheese Frosting]]> http://www.veganbaking.net/recipes/cake-decorating/frostings/creamy-cashew-cream-cheese-frosting

Vegan Creamy Cashew Cream Cheese Frosting

This Creamy Vegan Cashew Cream Cheese Frosting recipe is a great way to get that cream cheese flavor without resorting to lab derived ingredients like xenophobo-lactate. This vegan frosting features cashews and is enhanced with just the right amount of apple cider vinegar, lemon juice, sugar and vanilla extract. The mixture is then given a rest to allow complex flavors to develop more fully. It takes longer to make due to this step but it's worth it. {loadposition share} Vegan Creamy Cashew Cream Cheese Frosting

Creamy Vegan Cashew Cream Cheese Frosting Recipe

1 ½ cups raw, unsalted cashew pieces

2 Tablespoons vegetable oil
1 Tablespoon non-dairy milk, unsweetened
2 teaspoons apple cider vinegar
1 teaspoon lemon juice
¼ teaspoon salt
¼ teaspoon xanthan gum or guar gum (optional)

1 Tablespoon non-dairy milk
½ teaspoon vanilla extract
1 pinch salt
¾ cup + 2 Tablespoons confectioners sugar

1) Soak your cashews

Rinse the cashews then soak them for 12 hours.

2) Blend the cashews with the flavor building ingredients then allow it to rest

Drain the cashews and add them to a blender or food processor with the vegetable oil, non-dairy milk, apple cider vinegar, lemon juice, salt and xanthan or guar gum. Blend for several minutes until the mixture is smooth. Wrap the mixture in a cheesecloth and place it in a clean bowl. Let it sit in a lukewarm place such as on top of the stove for 12 hours. This allows the mixture to "rest" and develop slightly more complex flavors.

3) Remove the cheesecloth and mix in the final ingredients

Remove the cheesecloth. Add the cream cheese to a large mixing bowl and mix in the non-dairy milk, vanilla extract and salt. Mix in half of the confectioners sugar until smooth, then add the other half and mix until smooth.

This recipe makes enough Creamy Vegan Cashew Cream Cheese for one layer of an 8 inch diameter cake.

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{loadposition article-end} ]]> Wed, 19 Nov 2008 05:42:50 +0000 199 2008-11-19