Jade’s Easy Vegan “Cream Cheese” Frosting
This goes *really* well with the chocolate cupcake recipe from this site! First, I might warn you that I don’t typically use measurements, so you will have to do lots of tasting when you try this out for the first time, but it tastes really good, so I’m sure you won’t mind. :p
In a big mixing bowl, empty the contents of the "cream cheese". Then, add a few spoonfulls of butter and mix that up with a mixer. Then, start adding the sugar, while continuing to mix. You will see the frosting starting to get the consistency of fluffy cake frosting - thats what you're looking for. When its too thick, add a bit of the soy cream to thin it out a bit and cut some of the sugar taste. You will have to play around with this, but just keep tasting it until you're happy with it - thats what counts! You can store what you don't use - the great thing about most vegan dairy products is that they have a really long shelf life, so you don't have to worry if you have 10 gallons of frosting left over. Ok, maybe thats a bit much, but if you really end up with that much - you've got seriously wrong somewhere anyway.
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