non-chocolate frosting time!
I just went through every single non-chocolate frosting recipe on vegweb and every single one except the caramel frosting uses some kind of solid fat (shortening, or earth balance, or toffuti or all three). I can't believe no one has attempted substituting oil for the solid fat. I'm not good at experimenting, but I know a lot of you are, so I was wondering if anyone was willing to tackle the "solid-fat-free frosting" challenge.
I can give you some hints and starting points.
For instance,
http://vegweb.com/index.php?topic=16501.0
this recipe doesn't contain any solid fat, but something is wrong with the directions because she lists cornstarch as an ingredient but then never mentions when to put it in.
Also, my all time favorite solid-fat-free chocolate frosting:
http://vegweb.com/index.php?topic=6224.0
if someone can make this into a white frosting, a lot of vegans will be eternallly greatfull
basically I'm looking for a frosting that's iether white in color or yellowish orange... whatever flavor... but it really needs to be a frosting and not a glaze... because I need to be able to decorate it into a lion:)... and the catch is... it has to be free of margarines and shortenings and cream cheese and all that nonsense ...
Why do you need oil and not a solid fat? Are you avoiding soy or it something else about solid fats? Would coconut butter work? I bet the flavor would be great in frosting and it would probably just solid enough to work as a substitute in a more traditional recipe.
Alton Brown's avocado frosting is not the color you want, but is non-chocolate and contains no processed solid fats:
http://www.foodnetwork.com/recipes/alton-brown/avocado-buttercream-frosting-recipe/index.html
I found this recipe online and have not tried it....
1 C coconut oil
1/4 C agave nectar
rind from 1 large lemon
1/4 C lemon juice
1. Beat the coconut oil until creamy.
2. Mix in the agave nectar.
3. Mix in the lemon rind and lemon juice.
The frosting will spread well. However, it will not be thick enough to pipe. After you put it in the refrigerator, it will harden. I liked it much better cold and would strongly recommend serving it that way.
Why do you need oil and not a solid fat? Are you avoiding soy or it something else about solid fats?
nope, not avoiding soy.... my husband can't digest solid fat... he can tolerate a small amount of nut butter, but that's about it... I've never used coconut butter, so I"d have to ask him about that one... but thanks for giving me hope!:)...
The frosting will spread well. However, it will not be thick enough to pipe.
This sounds delicious... I just wonder if it will be thick enough for my purposes...
yeah... I just discovered that... so that wouldn't work :( .... however... this is my current idea.....
I have a bunch of these:
http://www.oetker.us/en/product/dessert-mixes/european-style-pudding
they are vegan.... and they are really delicious as pudding.... I think I am going to try adding a lot more sugar and then as soon as the pudding is done I'll mix in some oil (like in Sarah's chocolate frosting) for getting the richness of frosting..... We'll see what happens
somebody said you could substitute jam for the solid fat...interesting..maybe use a peach or apricot to give you the orange color that you want. You probably would have to keep it chilled until serving but it might work.
Now that I think about it I remember having a soy yogurt based frosting once before. But it was too many years ago to ask the person who made it for a recipe. I bet the pudding base would work the same way...
Coconut oil melts at 76 degrees which makes it very much a liquid within the body (and often out of the body during the summer ;) ) I'm going to try a strawberry frosting today with coconut oil, strawberry puree, vanilla, and powdered sugar.