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June 9, 2020This is about...
Wacky Vegan Frosting---YUM!
Wacky Vegan Frosting---YUM!
MY CUPCAKE SHOP HAS BEEN OPEN FOR OVER 8 YEARS NOW, BUT FOR THE LAST 11 WEEKS I HAVEN'T BAKED OR SOLD A SINGLE ONE.
So, I've had some time to play with my food-my favorite thing to do.
THIS IS A VEGAN FROSTING RECIPE THAT SEEMED COMPLETELY IMPROBABLE TO ME, but intriguing enough to give it a shot.
The main ingredient is a white fleshed sweet potato--a what? Yes a white sweet potato--the Hannah variety. Unbeknownst to me, my local health food store carries them all the time. Who knew? I WAS PRETTY SKEPTICAL, and figured that this was going to be headed straight for the garbage, but to my huge surprise, it's really good!
This recipe came from Megan Gilmore from her blog "Detoxinista." I have no idea how she came up with it, or if she found it somewhere, but I'm glad she posted it. IT'S CREAMY WITH HINTS OF CARAMEL AND MAPLE. Austin (a frequent taste tester of mine) said it was "the perfect frosting." The only adjusting I did was add some pure vanilla extract. And, this is a frosting that's really healthy for you--no butter, cream cheese or cane sugar anywhere to be found, not even nuts. THIS IS A GREAT VEGAN FROSTING TO TOP MY VEGAN CHOCOLATE WACKY CAKE THAT I POSTED A FEW WEEKS AG TOO.
LESSONS Learned:
1. Can't find a white sweet potato? You could make it with a regular orange one or even a purple one--just be prepared for some very colorful frosting.
2. I only had grade B maple syrup in the house, which made the frosting a darker color. If you use grade A , the frosting will be a lighter color, more like a cream cheese frosting.
3. Start with the 2 Tablespoons of water. It's best to stop the blender and give it stir to help it blend before you start adding extra water. If it's still not blending well, add one Tablespoon of water at a time until it does. But you don't want to add too much, because that will thin the frosting out and make it too runny to spread.
4. It will thicken as it cools. Make sure to let it chill overnight or for a good 6-8 hours so it can thicken to spreading consistency.
Wacky Vegan Frosting
(slightly adapted from Megan Gilmore's "Detoxinista" Blog)
Ingredients:
1 large white fleshed sweet potato, about 1 pound
1/2 cup maple syrup (preferably grade A)
6 tablespoons coconut oil (melted)
2-4 Tablespoons water
1 1/2 teaspoons pure vanilla extract
1 teaspoon fresh lemon juice
1 teaspoon apple cider vinegar, I like Braggs
1/8 teaspoon salt
Make the frosting:
First prep the sweet potato. Peel and cut it into 1 inch chunks. In a pot fitted with a steamer basket, bring at least 1-inch of water to a boil and steam the potato chunks until fork-tender, about 10-15 minutes.
Transfer the steamed potato chunks onto a flat plate, and mash them with a fork. Measure out 1 cup. (Reserve any leftovers for another use.)
Add the mashed sweet potato to a blender ( high speed if you have one), and add in the maple syrup, coconut oil, 2 tablespoons of the water, vanilla, lemon juice, apple cider vinegar, and salt. Blend until silky smooth.
If the mixture isn't blending well, add more water, 1 tablespoon at a time, until very smooth. Be careful not to add too much water or the frosting will be too runny.
Transfer the frosting into an airtight container and chill in the fridge. Allow to chill overnight or for 6-8 hours, after which the frosting will thicken and become spreadable. Be sure to keep the frosting refrigerated for the best consistency. It will stay fresh from 7-10 days in the fridge. Once a cake or cupcakes are frosted, they can sit out at room temperature for several hours for serving.
Makes about 1 3/4 cups frosting. YUM!
The main ingredient is a white fleshed sweet potato--a what? Yes a white sweet potato--the Hannah variety. Unbeknownst to me, my local health food store carries them all the time. Who knew? I WAS PRETTY SKEPTICAL, and figured that this was going to be headed straight for the garbage, but to my huge surprise, it's really good!
This recipe came from Megan Gilmore from her blog "Detoxinista." I have no idea how she came up with it, or if she found it somewhere, but I'm glad she posted it. IT'S CREAMY WITH HINTS OF CARAMEL AND MAPLE. Austin (a frequent taste tester of mine) said it was "the perfect frosting." The only adjusting I did was add some pure vanilla extract. And, this is a frosting that's really healthy for you--no butter, cream cheese or cane sugar anywhere to be found, not even nuts. THIS IS A GREAT VEGAN FROSTING TO TOP MY VEGAN CHOCOLATE WACKY CAKE THAT I POSTED A FEW WEEKS AG TOO.
LESSONS Learned:
1. Can't find a white sweet potato? You could make it with a regular orange one or even a purple one--just be prepared for some very colorful frosting.
2. I only had grade B maple syrup in the house, which made the frosting a darker color. If you use grade A , the frosting will be a lighter color, more like a cream cheese frosting.
3. Start with the 2 Tablespoons of water. It's best to stop the blender and give it stir to help it blend before you start adding extra water. If it's still not blending well, add one Tablespoon of water at a time until it does. But you don't want to add too much, because that will thin the frosting out and make it too runny to spread.
4. It will thicken as it cools. Make sure to let it chill overnight or for a good 6-8 hours so it can thicken to spreading consistency.
(slightly adapted from Megan Gilmore's "Detoxinista" Blog)
Ingredients:
1 large white fleshed sweet potato, about 1 pound
1/2 cup maple syrup (preferably grade A)
6 tablespoons coconut oil (melted)
2-4 Tablespoons water
1 1/2 teaspoons pure vanilla extract
1 teaspoon fresh lemon juice
1 teaspoon apple cider vinegar, I like Braggs
1/8 teaspoon salt
Make the frosting:
First prep the sweet potato. Peel and cut it into 1 inch chunks. In a pot fitted with a steamer basket, bring at least 1-inch of water to a boil and steam the potato chunks until fork-tender, about 10-15 minutes.
Transfer the steamed potato chunks onto a flat plate, and mash them with a fork. Measure out 1 cup. (Reserve any leftovers for another use.)
Add the mashed sweet potato to a blender ( high speed if you have one), and add in the maple syrup, coconut oil, 2 tablespoons of the water, vanilla, lemon juice, apple cider vinegar, and salt. Blend until silky smooth.
If the mixture isn't blending well, add more water, 1 tablespoon at a time, until very smooth. Be careful not to add too much water or the frosting will be too runny.
Transfer the frosting into an airtight container and chill in the fridge. Allow to chill overnight or for 6-8 hours, after which the frosting will thicken and become spreadable. Be sure to keep the frosting refrigerated for the best consistency. It will stay fresh from 7-10 days in the fridge. Once a cake or cupcakes are frosted, they can sit out at room temperature for several hours for serving.
Makes about 1 3/4 cups frosting. YUM!