The Complete Idiot's Guide to Vegan Baking - Donna Diegel [116]
2. Stir in soy milk very slowly, being careful not to splatter. Increase heat to medium, and bring to a boil, stirring continually. Immediately remove from heat, and cool to lukewarm.
3. In the same saucepan, and using an electric hand mixer fitted with a paddle attachment on high speed, beat cooked brown sugar and vegan margarine with 2 cups vegan confectioners’ sugar for 1 minute. Add vanilla extract and remaining 2 cups confectioners’ sugar, and beat for 2 or 3 minutes or until nice and smooth with no lumps, scraping the bowl as needed with a rubber spatula.
4. Add water a little at a time until frosting is of spreading consistency. If frosting is too thin, add a little more confectioners’ sugar as needed, and beat again. Frosting should be smooth with no lumps.
DOUGH-NOT
Be careful when boiling vegan margarine and brown sugar. The hot mixture may foam up and boil when you add the soy milk, so be very careful not to let it splatter. Use an extra-large saucepan to prevent accidents.
Carob Frosting
This creamy frosting has a slightly nutty flavor that goes well with the “buttery” taste of vegan margarine and pure vanilla extract.
Yield:
4⅔ cups
Prep time:
10 to 15 minutes
Serving size:
Varies
½ cup nonhydrogenated vegan
margarine
½ cup vegan marshmallow crème,
or vegan cream cheese
⅔ cup carob powder
3 cups vegan confectioners’ sugar,
plus more as needed
1½ tsp. pure vanilla extract
3 or 4 TB. soy milk, or as needed
1. In a large bowl, and using an electric mixer fitted with a paddle attachment on high speed, beat vegan margarine and vegan marshmallow crème for 1 minute or until fluffy.
2. Add carob powder and ½ of confectioners’ sugar, and beat for 1 minute or until light and fluffy, scraping the bowl as needed with a rubber spatula. Add vanilla extract and remaining confectioners’ sugar, and beat for 1 or 2 minutes or until frosting is nice and smooth with no lumps.
3. Add soy milk a little at a time until frosting is of spreading consistency. If frosting is too thin, add a little more confectioners’ sugar as needed, and beat again. Frosting should be smooth with no lumps.
Variation: For Mexican Carob Frosting, add ½ teaspoon ground cinnamon with the carob.
BATTER UP!
Carob is a good alternative if you can’t have chocolate. Its flavor is very much like the “real thing”!
Chapter 22
Toppings and Fillings
In This Chapter
• Tempting icings and drizzles
• Sweet and fruity fillings
• Fabulous finishing touches
I saved the best for the last! This chapter includes all the sweet finishing touches you can use to turn your vegan dishes into culinary masterpieces!
From sweet icings to luscious fillings, you’re sure to have a ball trying out these recipes. They’re very easy to prepare, but your cakes, tarts, and cobblers just wouldn’t be the same without them.
Simple Syrup
Most commonly used in iced drinks and lemonade, Simple Syrup also has a place in the baking world. Brushing it over dry and overbaked cake adds moistness and brings the cake back to life!
Yield:
2 cups
Prep time:
5 minutes
1 cup water
1 cup unbleached cane sugar
1. In a medium saucepan over medium heat, bring water and sugar to a boil. Boil until sugar is completely dissolved.
2. Remove from heat, and cool completely before storing. Refrigerate covered, for up to 1 week.
Variation: Spike this simple syrup with a little Kahlúa, Grand Marnier, or Amaretto, and drizzle it over your favorite cake or pastry.
DOUGH-NOT
Don’t let the syrup boil too long or it will thicken too much. Be careful handling the hot syrup, too. The temperature has reached the boiling point and will burn your skin if it splatters.
Chocolate Ganache Icing
Just two ingredients—vegan semisweet chocolate and soy milk—make the most wonderful silky chocolate ganache that’s perfect for decorating cakes and cupcakes, spreading on brownies, or drizzling over pastries and cheesecakes.
Yield:
3 cups
Prep time: