[Vegan Butter Cream or Chocolate Icing]
...this recipe references the
VEGAN CRÈME AU BEURRE, MÉNAGÈRE...that we've already done...
...softened Earth Balance...between the cake and the icing...you'll need almost a whole container...haha...
...powdered sugar...I added a couple of tablespoons of almond milk instead of egg...
...and mixed until it was nice and creamy...about 5 minutes...Julia says you can flavor it with kirsch, rum, orange liqueur, or strong coffee...or vanilla or 2 ounces of melted semisweet baking chocolate...which is what I used...
...I played around a bit with my almonds for the decoration...
...added the melted chocolate...
...and stirred that in...
...and again...it's not as dark as you would think...I did use Baker's chocolate which is not as dark as some other baking chocolate...it still tastes plenty chocolate-y...
...and started spreading the icing on the completely cooled cake...
...it's a little bit stiff...if yours is too stiff you can add a little bit more almond milk...
...then Julia says to press a design of almonds all over the icing...
...and since it's for a 21st Birthday Party...I added a 21 in the center in almonds...
...and a circle around the edge...I think it's really pretty...and I'm sure the Airman's Wife will love it...
Substitutions:
Vegan Butter for the Butter
2 Tbs almond milk for each egg...
Vegan baking chocolate...
...recipe at Mastering the
Art of French Cooking (p. 671)
Love how you have used the almonds for the number 21, so much nicer and healthier than two 21 candles
ReplyDeleteBeautiful. I'm sure she loved it!
ReplyDelete