How do I make a healthy (ier) pareve frosting?

freidasima

Mon, Jun 22 2009, 1:01 pm

love the tofu idea! Terrific!

Marzipan, my daughter rolls it out really thin, she buys it in large blocks which are cheaper, and then she puts it on top of cakes, moulds it into flowers, everything. In fact she made the wedding cake for her brother's wedding this winter! Three tier and gorgeous. If I could post pictures (somehow I never manage to) I would post a picture.

daisy

Mon, Jun 22 2009, 1:01 pm

You can use a regular frosting recipe with Earth Balance margarine or shortening, powdered sugar, and soy milk.

entropy

Mon, Jun 22 2009, 1:24 pm

freidasima wrote:

she buys it in large blocks which are cheaper

Hammershlag?

Imaonwheels

Mon, Jun 22 2009, 2:41 pm

My Bubby used to make a delicious frosting from only egg whites, vanilla, sugar (including brown if desired)and cream of tarter. It was wonderful to us as kids but I have never seen the recipe any where. If someone knows it I would love to have it.

mummy-bh

Mon, Jun 22 2009, 5:14 pm

I make my own marzipan, using 1 lb icing sugar and 3/4 lb ground almonds, a few drops of vanilla and a little water to mix. Food colouring if you like.
It's cheaper and (a little bit!) healthier.
I roll it out or shape in chocolate moulds.

freidasima

Mon, Jun 22 2009, 5:21 pm

Who eats raw egg whites these days?!
Marzipan - sounds terrific to make it homemade.

I don't know what brand she buys, she does it at the bulk stores for cooking supplies. Cheap it isn't but it's a fifth of the price of buying those little bars.

alpidarkomama

Mon, Jun 22 2009, 8:12 pm

ra_mom wrote:

alpidarkomama wrote:

This has sugar, but at least it has tofu too! Smile

Puree one cake of tofu with 1/2 cup of sugar.
Melt one bag of chocolate chips.
Puree it into the tofu mixture.

This makes an incredibly rich, silky frosting. And NOBODY will guess it's tofu. I've tried other flavors, like lemon, but the tofu flavor is a lot stronger. You could add some instant coffee for a mocha frosting or some mint extract.

You can also serve this in little dishes and call it chocolate mousse. Smile

Firm tofu?

Firm tofu works, but silken works better.

alpidarkomama

Mon, Jun 22 2009, 8:14 pm

Many grocery stores sell pasteurized regular eggs.

freidasima wrote:

Imaonwheels

Tue, Jun 23 2009, 1:14 am

freidasima wrote:

We do.

Marzipan can be bought in bulk from Oppenheimers, at least that is where we bought it when I had my bakery.

***********
This seems to be what I meant:

Quote:

Basic Recipe:

Royal Icing or glacé royal is made by beating together sugar and egg whites. Working with royal icing is the most important aspect of cake decorating.

Royal Icing - dry egg

7 Tablespoon water
4 Tablespoon meringue powder
7 cups of powdered sugar
1/2 teaspoon cream of tartar
Royal Icing - egg whites

3 egg whites
1 pound powdered sugar
1/2 teaspoon cream of tartar
As always when working with egg whites, make sure that all utensils are free of grease.Basic Recipe:
Royal Icing - dry egg

7 Tablespoon water
4 Tablespoon meringue powder
7 cups of powdered sugar
1/2 teaspoon cream of tartar
Royal Icing - egg whites

3 egg whites
1 pound powdered sugar
1/2 teaspoon cream of tartar
As always when working with egg whites, make sure that all utensils are free of grease.
Beat together water and meringue powder or egg whites. Sift together powdered sugar and cream of tartar. Place all ingredients into a mixing bowl. Beat 7 to 10 minutes or until icing holds a strong peak.

It is almost impossible to specify the exact amount of sugar that your recipe needs as it depends on the size of the egg whites as well as the moisture content of your powdered sugar.

Keep frosting covered with a damp cloth at all times to keep it from drying out.

I would rather use fresh eggs properly than processed goo or powder, my preference.

Imaonwheels

Tue, Jun 23 2009, 1:15 am

This recipe is for a wedding cake, for a regular home cake you need much less.

sped

Tue, Jun 23 2009, 12:29 pm

Can I pureeee tofu in a food processer or does it need a blender?

Marion

Tue, Jun 23 2009, 12:50 pm

I don't use marzipan or RFM; I use fondant (more pliable than RFM). The egg white icing sounds like royal icing. You can also get meringue powder, depending on what hashgachot you keep. Otherwise I use plain old pareve whip, or the full fat shortening/confectioner's sugar icing.

Imaonwheels

Wed, Jun 24 2009, 4:46 pm

Fondant is made with either agar or gelatine and its important to know which if gelatine is an issue. Can one get fondant mehadrin in Israel?

Marion

Thu, Jun 25 2009, 1:17 am

I believe so (this looks like it's a Rav Landau hechsher), but I usually make my own anyway.
The gelatin I buy in the supermarket is Manchester Beit Din (the fish one, I won't use bovine). My bigger problem is finding glucose with a hechsher.

In the kitchen

Thu, Jun 25 2009, 1:30 am

you can substitute homemade mayonaisse for the margarine. Just make it right before you need it and omit the salt.

Happy Mom

Thu, Jun 25 2009, 1:37 am

Substitute coconut oil for the margarine and you've replaced the worst ingredient in frosting with something that's super good for you. Smile

You can get it in health food stores.

alpidarkomama

Thu, Jun 25 2009, 3:43 am

sped wrote:

Can I pureeee tofu in a food processer or does it need a blender?

I do it in the food processor every time . Smile

shalhevet

Thu, Jun 25 2009, 4:26 am

willow wrote:

shalhevet wrote:

My daughter made a delicious frosting from a new recipe book with only parev desserts - it was from soy milk and chocolate pudding mix.

Could you post the recipe?
Thank you

4 cups soy milk (we used Tnuva vanilla flavoured)

6 egg yolks

1/3 cup cornflour (we used potato flour)

1/2 cup sugar

150g dark chocolate

Whisk yolks, sugar, and cornflour.

Boil soy milk on medium flame. When milk has boiled, pour half into the yolk mix in a thin stream, while constantly mixing. Pour it all back into pot and boil again while constantly mixing with a wooden spoon Continue cooking for another 1-2 minutes. Add chocolate until everything is mixed in. Cool a little before putting onto cake.

willow

Thu, Jun 25 2009, 5:28 am

thank you

ssue

Thu, May 22 2014, 12:55 pm

1 cup cocoa powder
1 cup coconut oil
1/2 raw honey

yummy!