When I went to recreate that first frosting success, it was absolutely not coming out the same. Grrr... Naturally, then I was obsessed; I couldn't rest until I'd figured it out. Unfortunately, subsequent attempts actually took me even further from the original.1
The initial failed re-creation(s) spurred me to believe that the original recipe was a complete fluke, so instead of starting out with a minor adjustment, I went straight to bigger (and not better) ones. The whole process was rather a good lesson for me.
“It is better to take many small steps in the right direction than to make a great leap forward only to stumble backward.” - Chinese Proverb
To be fair, I honestly believe that in certain situations or at life "crossroads", you sometimes need to take a great leap - tweaking a frosting recipe is not one of those situations.
Well, that's simple enough, if you/loved ones/etc... consume soy.
Another pretty simple idea is to create a cream cheese base using soaked raw cashews. Now you've got a soy-free option plus the added benefit of having less weird ingredients in your food, if you/loved ones/etc... consume nuts.
A bit frustrated with "limited" options, I envisioned the day when a vegan, soy-free, nut-free frosting would exist - a frosting that was also gluten-free4, lower in sugar5 and allergy friendly. 6 7
I think the future is now.8
Allergy-friendly Cream Cheeze Frosting
Frosts 4-6 cupcakes or one single layer cake
- 1/2 Cup (70g) Tapioca Flour
- 1/4 Cup (56g) Earth Balance® Organic Coconut Spread (or any preferred vegan spread equivalent9)
- 1/4 Cup (55g) So Delicious® Plain Cultured Coconut Milk Yogurt
- 2 generous Tbsp (45g) Coconut or Agave Nectar (or sub 20 drops of liquid stevia and reduce tapioca by 2T, for sugar-free option)
- Scant 1/8 tsp Salt
- 1/2 tsp Vanilla Extract (optional)
Using a hand mixer or stand mixer, cream together tapioca, Earth Balance, agave and salt until smooth. The mixture should be fairly stiff, like a very thick paste. With the mixer on low, (carefully) add cultured coconut milk and vanilla (if desired), and continue to whip until smooth and fluffy.
Spread over thoroughly cooled cakes, cupcakes, cookies, brownies or whatever your little heart desires.
If you find it's a little too soft after mixing, just pop it in the fridge for 15-20 minutes before using.
Like any frosting, it is best served when slightly cool.
|Adorning some delicious Carrot Cupcakes|
Coconut-sensitive individuals could experiment with a rice-based yogurt (and sub out the Coconut Spread, of course). If anyone does, I'd love to hear the results!
1. This can also be read as: "The subsequent attempts were posing as really bad frosting impersonators."
2. "Non-dairy" doesn't always mean vegan, but I bet you savvy shoppers always read labels :-)
3. Even your run-of-the-mill, standard grocer carries tons of vegan "alternatives" (I kinda dislike that word).
4. I've seen several frosting recipes that allow you to avoid powdered sugar, but call for unbleached flour.
5. Unrefined, of course.
6. The idea I'm striving for here is healthier. "Healthy Frosting" seems oxymoronic though, so I thought it better left implied.
7. If you have a coconut allergy, which I sincerely hope isn't the case, I apologize.
8. Further apologies for the dorkiness of this statement.
9. Solid coconut oil could work; I haven't tried it though.