I love frosting on a cake as much (if not more) as the cake itself. In the quest to make great vegan goodies, frosting has been a challenge. As I flipped through one of my staple cookbooks, Benjamin Wong’s Cupcakes with Attitude, I found this recipe for tofu frosting.
I’ve always viewed recipes for sweets using tofu with more than a little suspicion; I imagined some lumpy and strong-soyed concoction. But I needed a vegan frosting for our Halloween baking, so was resolved to try this. I was pleasantly chuffed to find find the frosting creamy, and only with a slight hint of soy. We paired it with Pumpkin & Cranberry Cupcake (above in the Feature photo) & on another occasion, Sweet Potato & Cranberry Cupcake, both which were delicious combinations!
200g of Soft tofu- 1 tsp lemon juice
- 1/2 tsp vanilla extract
- up to 3 Tbsp icing sugar
- Pat tofu dry with paper towels.
- Break up tofu and place in a blender.
- Add lemon juice & vanilla extract.
- Blend for about 30 seconds, until creamy.
- Add icing sugar, 1 Tbsp at a time, tasting as you mix. Adjust amount to taste.
WHAT!!!! You can use tofu for icing?!?!??!?!?!??! This may be the greatest thing I have ever stumbled upon. I am so excited.
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I was rather excited with the success of this frosting! Who’d have thought, right?
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It sounds delicious and easy to make at the same time, both important to me. My husband’s birthday is coming up soon. I think I’ll try it on his cake and see if he notices… or maybe not. On second thought, I shouldn’t experiment on his birthday cake but on mine which is two weeks after his. Whew! I think I just made a good decision.
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Hope you are having a wonderful birthday month! And that your husband had a good celebration & enjoyed the cake you baked him.
My husband also celebrated his birthday earlier this month, as did my sister & my favourite aunt. November seems to be a great Birthday month!
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