Joeys Vegan Cream Cheese Frosting Recipes

VEGAN CREAM CHEESE FROSTING (2 WAYS!)

Steps:

• Drain the soaked cashews and add to a food processor with the maple syrup and lemon juice.
• Whizz until completely smooth, adding some plant-based milk or water to thin out if necessary - you will have to mix it around a few times to make it easier to blend up.
• Taste and adjust flavour if necessary, adding more maple syrup and/or lemon juice if you wish.
• The blending process will make the frosting warm, so it's best left to cool before using to frost cakes.
• Make sure the cake has cooled completely before applying this frosting, otherwise it will melt.
• Keeps covered in the fridge for a few days.
• You'll need to keep your tin of coconut milk in the fridge overnight for the rich creamy bit to separate from the watery bit at the bottom. Make sure it is full-fat coconut milk, otherwise this separation won't happen and you won't be able to make this frosting!
• Open the tin upside down - the coconut cream will be at the bottom and you can just pour off the watery liquid (save this for adding to soups or smoothies).
• Place the thick, creamy part into a bowl.
• Add the lemon juice and maple syrup.
• Use an electric whisk (or a manual one and a lot of elbow grease) to whip up the coconut cream until light and fluffy.
• Taste and adjust flavour if necessary, adding more maple syrup and/or lemon juice if you wish.
• Make sure the cake has cooled completely before applying this frosting, otherwise it will melt.
• Keeps covered in the fridge for up to a day - any longer than that and it will start to get clumpy.

JOEY'S VEGAN CREAM CHEESE FROSTING

Steps:

• Put the vegan cream cheese into a bowl and whip it until its easy to work with.
• Add the margarine, sugar and milk.
• If you want a stiffer icing add more sugar.
• When you like the consistancy, add a few drops of lemon (or other flavor) extract.
• Let sit in the fridge to firm up and ice your cooled cake.
• Enjoy.

VEGAN CREAM CHEESE FROSTING

Steps:

• Bring cream cheese and butter to room temperature, about 30 minutes.
• Mix butter and brown sugar with an electric mixer until creamy. Add cream cheese and vanilla; mix until completely combined and smooth. Use immediately or refrigerate until needed.

CHEF JOEY'S VEGAN BOSTON CREAM PIE

Steps:

• Preheat oven to 350'F.
• Lightly spray an 8 inch round cake tin.
• FOR THE FILLING:.
• Prepare the pudding according to package directions but use less milk as the ingredients state above. The filling should be thicker then if you were just making a pudding.
• FOR THE CAKE:.
• In a mixing bowl sift the flour, baking powder and salt.
• In another bowl cream the potato and margarine together. Add sugar and beat until sugar is fluffy and incorporated into the mixture.
• Add the vanilla and lemon extract and continue beating.
• Slowly add the soy milk and beat until well mixed. Add the flour mixture, 1/3 cup at a time and beat until the batter is smooth.
• Pour the batter into your prepared pan and bake for 25 to 30 minutes, or a tooth pick comes out clean inserted in the center.
• If done, remove cake from oven and cool on a metal rack for 20 minutes. Remove the cake from the pan and cool for an additional hour on the cooling rack.
• Cut the cake in half. Fill it with the vanilla pudding, put the top back on the cake and glaze.
• FOR THE GLAZE:.
• Combine the melted margarine, cocoa and hot water in a bowl. Blend in the confectioner's sugar and vanilla. When you like the consistency pour or spread over the cake and let it cool for a while so the glaze can set.
• Bon Appetit.

VEGAN CREAM CHEESE FROSTING

Steps:

• Cream together margarine and cream cheese until just combined. Use a handheld mixer to whip while adding the confectioners' sugar in 1/2 cup batches. Mix until smooth and creamy, then mix in the vanilla. Keep tightly covered and refigerated until ready to use.

VEGAN "CREAM CHEESE" FROSTING

Steps:

• If you have a dietary issue with corn, find powdered sugar that is made with tapioca starch instead of corn starch.
• Choose a liquid for the last ingredient. You can use a fruit juice, water, or some type of coffee creamer. We like to use 4 ounces of International Delights Coffee Creamers, and usually choose Caramel Macchiatto or Coldstone (Vanilla Ice Cream flavor). If you are using a flavoring extract, be sure to include that in the total liquid count.
• Combine powdered sugar, palm shortening, and half of the liquid with a mixer, scraping down the sides with a spatula as necessary.
• Continue to add liquid, a little bit at a time, until you reach the consistency you want. If the frosting is too thick, add a little more liquid (1/2 teaspoon at a time). If it's too thin, add more powdered sugar.