Read Have Your Cake and Vegan Too Online

Authors: Kris Holechek

Have Your Cake and Vegan Too (36 page)

BOOK: Have Your Cake and Vegan Too
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VANILLA BUTTERCREAM
Makes: 1
1/2
cups
A fabulous all-purpose recipe, this makes a great frosting and, with a little less sugar, a decadent filling.
 
INGREDIENTS
 
1/2
cup
margarine, at room temperature
1/2
cup
shortening, at room temperature
1 teaspoon
vanilla extract
3 to 4 cups
powdered sugar, sifted
a splash
nondairy milk, if needed
 
DIRECTIONS
 
In a medium bowl, using an electric mixer, cream the margarine and shortening together. Add the vanilla and blend. Incorporate the powdered sugar 1 cup at a time, mixing well, until the frosting is firm but spreadable and has your desired sweetness. If the buttercream is not as smooth as you would like, add the milk.
CHOCOLATE BUTTERCREAM
Makes: 1
1/2
cups
 
INGREDIENTS
 
1/4
cup
chocolate chips,
melted and cooled
1/2
cup
margarine, at room temperature
2 to 3 cups
powdered sugar
2 tablespoons
baking cocoa
1 to 2 tablespoons
nondairy milk
 
DIRECTIONS
 
In a medium bowl, using an electric mixer, cream together the chocolate and margarine until smooth. In another bowl, sift the powdered sugar and cocoa powder together. Add 2 cups of the sugar mixture to the chocolate mixture and beat well, then add more until the frosting is firm but spreadable and has your desired sweetness. Add the milk and mix until firm but smooth and spreadable.
COFFEE BUTTERCREAM
Makes: 1
1/2
cups
 
INGREDIENTS
 
1/4
cup
margarine, at room temperature
1/4
cup
shortening or margarine,
at room temperature
1/2
to 1 teaspoon
instant coffee granules, depending
on desired intensity of flavor
1 tablespoon
nondairy milk
2 to 3 cups
powdered sugar, sifted
 
DIRECTIONS
 
In a medium bowl, using an electric mixer, cream together the margarine and shortening until combined. Dissolve the coffee in the milk and beat into the margarine mixture. Add the powdered sugar, 1 cup at a time, until the frosting is firm but spreadable and has your desired sweetness.
MATCHA BUTTERCREAM
Makes: 1
1/2
cups
 
INGREDIENTS
 
1/2
cup
margarine, at room temperature
1
1/2
teaspoons
matcha powder
1 tablespoon
nondairy milk
1/2
teaspoon
vanilla extract
2 to 3 cups
powdered sugar, sifted
 
DIRECTIONS
 
In a large bowl, using an electric mixer, cream the margarine. In a small bowl, dissolve the matcha powder in the milk. Add the matcha mixture and vanilla to the margarine and mix well. Incorporate the powdered sugar 1 cup at a time, mixing well, until the frosting is firm but spreadable and has your desired sweetness.
MAPLE BUTTERCREAM
Makes: 1
1/2
cups
 
INGREDIENTS
 
1/4
cup
margarine, at room temperature
1/4
cup
shortening or margarine,
at room temperature
1
1/2
to 2 cups
powdered sugar, sifted
1/2
to 1 teaspoon
maple extract
a splash
nondairy milk, if needed
 
DIRECTIONS
 
In a large bowl, using an electric mixer, cream the margarine and shortening together. Add the powdered sugar 1 cup at a time and combine until the frosting is firm but spreadable and has your desired sweetness. Add maple extract to taste. Add the splash of milk, if needed, to make the buttercream smooth.
INDEX
A
Almond Mocha Cake
Amy's Huh What Peach Cake
Anise Orange Cake
Applesauce
B
Baking powder
Baking soda
Banana Fudge Striped Cake
Bananas Foster Cake
Basic cakes
Basic Chocolate Cake
Basic Glaze
Basic Vanilla Cake
Berry Compote
Big Debbie's Cream Cake
Black Forest Crock Cake
Blenders
Breakfast cakes
Bubbie's Chubby Tuxedo Cake
Bundt cakes
Butter, replacement
C
Cake decorating
equipment
recipes
tips
Cake preparation
decorating
equipment
ingredients
recipes
replacements
tips
troubleshooting
Cake recipes
basic
breakfast
layer, simple
layers, multiple
no-bake
snack
toppings and frostings
unusual
Cardamom Cashew Cake
Cashew Icing
Cheesecakes
Cherry Oat Snack Cake
Chococonutty Cream Cake
Chocolate
Chocolate Buttercream
Chocolate Crème
Chocolate Crumb Cake
Chocolate Ganache
Chocolate Sauce
Cinnamon Cream Cheese Frosting
Cinnamon Glaze
Coconut Cream Topping
Coffee Buttercream
Coffee cakes
Conversion chart
Cream Cheese Frosting
Crumb cakes
Crumb coats
D
Dad Is Great Chocolate Cake
Decorating.
See
Cake decorating
Drizzle
E
Eggs, replacement
Equipment
Equivalents
F
Fats
Flour and flour blends
Food processors
Frostings and toppings
Fruitcakes
G
Garnishments
German Girl Scout Cake
Glazes
Gluten-free baking
Gluten-free Basic Chocolate Cake
Gluten-free Basic Vanilla Cake
Gluten-free Berry Shortcake
Gluten-free Lemon Poppy Cheesecake
Gluten-free Mexican Chocolate Torte
Gluten-free Monkey Maple Cake
Gluten-free Perfect PB Brownie Cheesecake
Gluten-free Slump into Fall
Great Pumpkin Bundt Cake
Gums
I
Icings and toppings
Ingredients
Intensely Chocolate Bundt Cake
L
Layer cakes, multilayer
Layer cakes, simple
Leavening
Lovely Lemon Pound Cake
M
Maple Buttercream
Maple Glaze
Margarine
Matcha Buttercream
Matcha Made in Heaven Cake
Measurements
Milk, non-dairy
Mixers
Mocha Melt Cake, Two Ways
Multilayer cakes
decorating
My-Oh-Meyer Lemon Bundt Cake
N
Necking with Blueberries Slump
No-bake cakes
Nutty 'Nana Snack Cake
O
Oils
Orange You Glad It's Puddin' Cake?
Oven thermometers
P
Pans
Pappy's Pistachio Tea Cake
Parchment paper
Peanut Butter Chocolate Dream Cake
Plumpy Pumpkin Roll
Potluck Pineapple Upside-Down Cake
Pound cakes
Pound of Maple Sugar Cake
BOOK: Have Your Cake and Vegan Too
3.33Mb size Format: txt, pdf, ePub
ads

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