By groovyrooby on July 26, 2010
"This recipe comes from the writers of my all-time favorite cookbook, Veganomicon. It's everything you want in a frosting: fluffy, creamy, sweet (just rightly), and substantial enough that it stays put. Delicious on it's own and a great base to transform into other flavors as it suits you. I whipped it up in a food processor, as suggested in a review on the Post Punk Kitchen website, but I'll include here both sets of instructions, in case you've got a handy dandy electric mixer at your disposal. This version is slightly adapted from the original."
Serving Size: 1 (445 g)
Servings Per Recipe: 1
"Great and simple recipe! I use almond milk instead of soy and it works great! I also subbed lemon extract once and works great too!"
"Tastes good but comes out far too runny. I read (too late) further down that the recipe was originally intended to contain cocoa powder. Cocoa absorbs a lot of moisture so without this it doesn't really need any milk. I had a very messy cake as the frosting ran down the sides."
"This frosting is very tasty. I used the hand mixer and a fork to mix everything together. I used it to frost my grape purple cow cupcakes. My one complaint though is that it's very runny. It's more of a ganache than it is a frosting. I tried to make it thicker and fluffier like it should be by adding an extra tablespoon of powdered sugar and then covering it and placing it in the fridge for about fifteen minutes to firm it up but it was still runny and made a big mess. I think I'll use less soy milk next time. Great taste, just very messy."
"This was lovely and worked well though I found the soy milk made it have a yellowy colour. I also needed more icing sugar than stated to get it thick enough. I made some plain and tried a variation with coconut and bergamot zest. It was divine! This really does make a good base to experiment on. Thanks for posting."