Promises are meant to be kept…

In my last post https://thegingerspoon.com/2017/10/31/very-moist-chocolate-cake-dairy-egg-nut-and-gluten-free/ I wrote that I am not a great fan of frostings for baked goods but I have to admit that they are fun to make and definitely add style to any cake!

After trying many recipes ‘free from’ I have settled on a chocolate frosting and a vanilla frosting. Both of them are very sweet but taste really good.

Use these frostings to fill and decorate cakes, cupcakes or any baked goods. They won’t let you down!

Portions: one 20 cm cake   Prep Time: 15 minutes

Chocolate Frosting

Ingredients

1/2 cup of non-dairy spread (neutral flavour, not coconut)

4 cups of icing sugar

1 cup of good sugar-free cocoa powder

2 teaspoons of vanilla extract

**1/2 cup of oat milk (or any other non dairy milk, not coconut)

**The quantity of milk depends on the consistency you are looking for.

Vanilla Frosting

Ingredients

1/2 cup of non-dairy spread (neutral flavour, not coconut)

4 cups of icing sugar

3 teaspoons of vanilla extract (I like to add 1/2 teaspoon of vanilla paste because of the seeds)

**1/4 cup of oat milk (or any other non dairy milk, not coconut)

**The quantity of milk depends on the consistency you are looking for.

Preparation: Same steps as the chocolate frosting but without the cocoa

Utensils

Measuring cups

Measuring spoons

Electric mixer

Spatula

Piping bag and tip

Cling film and Tupperware (in case you want to save it for another time)

Chocolate frosting preparation

1. Beat the non-dairy spread well until it looks fluffy and without lumps (use the paddle attachment of your electric mixer if you have one).

2. Add the vanilla, sugar and cocoa. Cover the electric mixer with a big tea towel. Mix at the lowest speed (so that sugar doesn’t go everywhere). It should look like a hard ball.

3. Add the non-dairy milk and mix slowly, occasionally scraping down the sides of the bowl with the spatula, until you achieve the desirable consistency.                                                            a) To decorate cakes or cupcakes you need to reach a hard peak point (the track of the mixer should be seen in the frosting).                                                                                            b) To fill a cake the consistency should be soft but not runny.

4. Mix well until the frosting looks fluffy and without lumps.

5. Time to fill/decorate!

 

 

 

PS1. If you want coloured frosting, add food colouring gel in Step 3. Remember that only a few drops are needed so add them slowly until you reach the desirable colour.

PS2. To keep the frosting, put it in a Tupperware and cover it with cling film. The cling film should be touching the frosting. Seal the Tupperware with the lid. You can beat it again before you use it.

P3. If you have used too much milk and the mix looks too runny, add more icing sugar and beat very well.