Soy Girl, ? For You! Vegan Icing Recipe?

Baking By juliet Updated 18 Nov 2005 , 8:34pm by soygurl

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juliet Posted 17 Nov 2005 , 7:47pm
post #1 of 12

Hi there. Do you have a good vegan icing receipe? I allready have your cake receipe. It's my friend's b-day saturday and not only do I have no idea about the frosting, I have no idea what to make!

11 replies
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juliet Posted 17 Nov 2005 , 8:08pm
post #2 of 12

I'm sorry, if anyone has a receipe I'd be more then happy to see it. I just know soy girl makes vegan cakes. Anybody has a vegan receipe? Thanks...

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gotcake Posted 17 Nov 2005 , 10:37pm
post #3 of 12

I can't find any members in the list named soy girl or soy anything.
I would just repost "does anybody have a good vegan icing receipe?"

Sorry icon_cry.gif

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ThePastryDiva Posted 17 Nov 2005 , 10:45pm
post #4 of 12

what are you looking for...like what do you mean by vegan? it's all vegan if it has no meat or dairy..lol

and american butter cream can be made without butter or milk

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alimonkey Posted 17 Nov 2005 , 11:03pm
post #5 of 12

Her full moniker is waterfallsoygurl, and Pastry Diva is correct. You can make plain old buttercream, just use all Crisco instead of butter. You can also use Willow Run margarine, not sure if it's salted but it is colored so your icing will be yellowish. Same with Fleischmann's Green (unsalted) margarine.

Either waterfallsoygurl or itsacake uses a brand called (I think) of margarine called Earth Balance that's uncolored & unsalted.

Just don't use milk either.

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itsacake Posted 17 Nov 2005 , 11:32pm
post #6 of 12

The Earth Balance margarine is salted and colored, so I don't use it for cakes, but I often do for bread. Earth Balance does make uncolored and unsalted shortening sticks that can be found in the refrigerated section of Whole Foods and sometimes at Trader Joes's if you have either of those in your area. They are trans-fat free and certified vegan. There is also trans-fat free Crisco and regular Crisco which are vegan, but as far as I know not officially certified (but does that matter?) For icing I ususally use hi-ratio shortening and that is vegan too, but also uncertified.

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juliet Posted 18 Nov 2005 , 1:05am
post #7 of 12

thanks guys.
So I can just do buttercream with all crisco? How does that taste tough? I can't help but picturing myself bitting into a big block of crisco... Is it any good?

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alimonkey Posted 18 Nov 2005 , 1:32am
post #8 of 12

Watch me get clobbered for saying this, but it's not that much different from 1/2 butter buttercream. Hi ratio shortening makes it less greasy tasting, but even regular Crisco will be fine.

I was thinking about your liquid, though. I'd use soy milk for the cake, but I think rice milk would be better for the icing. You'll get fluffier texture than if you just used water.

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debsuewoo Posted 18 Nov 2005 , 1:38am
post #9 of 12

It also depends on the recipe you use. I use an all Crisco recipe that is really fluffy, but it doesn't have the best consistency for making roses.
Also, if you use the Wilton BC recipe, put some alt in it and it will taste just fine. A little bit of salt makes a great big difference!

Debbi

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juliet Posted 18 Nov 2005 , 3:48am
post #10 of 12

Good to know. Thanks so much for your advice!

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soygurl Posted 18 Nov 2005 , 8:31pm
post #11 of 12

lol, it seems like everyone answered the question, but here's what I do. I use 1/4 regular Earth Balance marginire, and 3/4 Spectrum non-hydrogonated shornting (Earth Balance make s shortning too and I've used it but it is suposed to stay refridgerated so it gets quite soft after siting out a while. Both tast fine). This ratio tastes best. Then you have to make sure that you get vegan powdered sugar (some vegan's don't care about this, but most white sugar is prossesed using bone char). Most brands are a little grainy which is really anoying, so if you friend is a very stict vegan (you should prob. ask about the sugar think) I'd suges either finding the "Florida Crystals" brand of Powdered Evaporated Cane Juice becaue they specify that it is 10x. If you can't find that I'd sugest taking any of the other brands of powdered ECJ or organic powdered sugar (google will bring up a lot of options and your local co-op or health food store should cary something) and puting it in a food procceser for a while. I always use soymilk in frosting and baking (silk brand works best for me). I hope this helps!

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soygurl Posted 18 Nov 2005 , 8:34pm
post #12 of 12

Oh, and about the cake recipe, I think you might want to lower the flour a little. It works like it is, but when I posted it I forgot that it tasts a little too dry that way and is better if you use about 1/2 cup less. Takes longer to bake but its worth it. don't be suprised if it takes more than an hour for a medium size cake, but make sure to check it often anyway. Good luck!

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