Vegan Fluffy Buttercream Frosting Recipe

Total time: 8 mins

Makes:  4 cups

image & recipe @yummly.com

Ingredients:

• 1/2 cup nonhydrogenated shortening
• 1/2 cup nonhydrogenated margarine
• 3 1/2 cups powdered sugar, sifted if clumpy
• 1 1/2 teaspoons vanilla extract
• 1/4 cup plain soy milk or soy creamer

Method:

1. Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.
2. Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy.

Variation:
Cookies ‘n’ Cream Frosting (pictured): Stir into frosting 1/2 cup (about 5 cookies; mash first, then measure) of finely mashed vegan chocolate cream-filled sandwich cookies, like Newman-O's. Frost cupcakes generously, and top each cupcake with half of a sandwich cookie.

Mr. Galini's Coconut Cream Pie

Ingredients: 

image @http://www.cooking-with-us.com

• 3 cups half-and-half 
• 2 eggs 
• 3/4 cup white sugar 
• 1/2 cup all-purpose flour 
• 1/4 teaspoon salt 
• 1 1/4 cups flaked coconut 
• 3/4 teaspoon vanilla extract 
• 1 (9 inch) pie shell, baked 
• 1 cup frozen whipped topping, thawed 

DIRECTIONS 

1. In a medium saucepan, combine half-and-half, eggs, sugar, flour and salt. Bring to a boil over low heat, stirring continuously. 
2. Remove from heat and stir in 3/4 cup of the coconut and the vanilla extract. 
3. Pour into pie shell and chill 2 to 4 hours, or until firm. 
4. Top with whipped topping and with remaining 1/4 cup of coconut.

White chocolate parfait with Kahlua

image @http://www.taste.com.au

Ingredients:
Serves 4

• 50g caster sugar
• 120g good-quality white chocolate, chopped
• 3 egg yolks
• 300ml thick cream
• 80ml (1/3 cup) Kahlua

Method:

1. Place the sugar and 4 tablespoons water in a pan over medium heat and boil for about 4 minutes.
2. Place the chocolate in a food processor and process until finely chopped. Add the syrup and egg yolks and process until smooth. Transfer to a large mixing bowl.
3. In a separate mixing bowl, lightly whip the thick cream, then fold into the chocolate. Divide the mixture between 4 freezer-proof serving dishes, leaving room for the topping. Freeze for at least 4 hours. Remove from fridge 30 minutes before serving. Serve with white chocolate parfaits with about a tablespoon of kahlua poured over the top.

Mojito Cheesecake Parfaits with Finger Lime Caviar

image @http://www.yummly.com

Ingredients

• 20 grams unsalted butter (melted)
• 150 grams biscuits (crushed)
• 150 grams white chocolate
• 150 grams caster sugar (raw)
• 60 mls water
• 3 limes (plus 1 extra lime, sliced, to garnish)
• 100 mls white rum
• 1 cup mint leaves (plus extra to garnish)
• 400 grams cream cheese
• 250 grams mascarpone cheese
• 1 lime (finger, split)

Method:

1. Combine the sugar and water in a saucepan over a medium heat. Stir until the sugar dissolves and bring to the boil before reducing the heat to low and simmering for 5 minutes. Remove from the heat, add the mint leaves, lime juice and zest, and rum and cover and set aside to infuse for 20 minutes. Strain and set aside.
2. Place the chocolate in a heatproof bowl over a pot of simmering water and stir until melted.
3. Place the cream cheese and mascarpone in a food processor and process until smooth. Add the strained syrup and melted chocolate and process to combine.
4. Combine the crushed biscuits and melted butter and stir to combine. Divide half the mixture between 6 glasses and press into the base. Top with half the cheesecake mixture. Top this with the remaining biscuit mixture and then layer with the remaining cheesecake mixture. Refrigerate for 1 hour to set.
5. When ready to serve top with a dollop of cream, mint leaves and finger lime caviar.

Layered Pavlova Torte

serves 8-10

image & recipe@gabo.ninemsn.com.au

Ingredients

For the meringue

• 6 egg whites
• 1½ cups caster sugar
• 1 teaspoon cornflour, sifted
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• 150g almond meal, toasted
• 250ml thickened cream, whipped
• 250g strawberries, hulled and sliced or chopped
• 2 tablespoons passionfruit pulp

To finish

• fondant and food dye to make strawberries and leaves

Utensils

• 2 baking trays, lined with baking paper
• Preparation Method

1. Preheat the oven to 160°C. Draw 3 rectangles, 24cm long x 12cm wide, on the baking paper. Place the paper, ink side down, onto 2 baking trays.
2. Beat the egg whites in a clean bowl until stiff peaks form. Add the sugar a little at a time, beating well between each addition. Add the cornflour, vanilla and white vinegar. Fold in the almond meal.
3. Spread or pipe the meringue evenly over the rectangles. Bake for 50—60 minutes, then turn off the oven and allow the meringue to dry for a further 30 minutes. Remove the meringue layers from the oven and rest them on a wire rack to continue cooling.
4. Spread some whipped cream over a meringue rectangle and top with fruit. Layer another rectangle on top with more cream and fruit. Finish with a third layer.
5. Colour the fondant red and pink with the food dye and shape into small strawberries. Dye some fondant dark green (use blue and yellow dye plus a small amount of red to avoid a lolly-green colour). Shape this into leaves. Decorate the top meringue with a final smear of cream and top with the fondant strawberries and leaves.

Brandy Snaps

Yields: 16-20

image & recipe @gabo.ninemsn.com.au

Ingredients

For the snaps

• 50g butter
• 60g brown sugar
• 60ml (¼ cup) golden syrup
• 50g (⅓ cup) plain flour mixed with 1 teaspoon ground ginger

For the filling

• 1 vanilla pod
• 160ml (⅔ cup) thickened cream, whipped until firm
• 1 teaspoon brandy (optional)

Utensils

• baking tray, lined with baking paper

Preparation Method

1. Preheat the oven to 170—180°C. Place the butter, sugar and golden syrup into a small, heavy-based pan, and heat over a low heat until the butter is melted and the sugar is dissolved (be careful not to boil the mixture as it may crystallise).
2. Cool the mixture slightly, then add the flour and ginger mixture. Mix until well combined.
3. On a prepared baking tray, drop 4 large teaspoonfuls of mixture to make neat circles. Leave ample room to spread.
4. Bake for around 8 minutes or until they are bubbling, lacy looking and dark golden in colour (they should spread to around 10—12cm in diameter).
5. Remove from the oven and slide the baking paper onto a wire rack. Allow the snaps to cool until firm enough to move yet still pliable enough to shape. (A wide spatula and palette knife are helpful.)
6. Roll the snaps around a lightly oiled wooden spoon handle to form a cylinder shape, then slip them off the handle and cool on a wire rack.
7. You will need to work quickly at this point so your snaps are shaped prior to them cooling and setting. (If the snaps cool too quickly on the tray prior to shaping, you can place them back in the warm oven to soften again.) Repeat with the remaining mixture.
8. To make the filling, split the vanilla pod and scrape the seeds into the cream (and brandy, if using). Place the cream in a piping bag. When the snaps are totally cold, fill them with the vanilla bean cream to serve. Note: once filled, serve immediately as they will soften quickly.

Tip

If you want to shape a basket, lay the biscuit over an inverted Chinese tea cup or similar and allow it to droop downwards. To make a cone, twist the biscuit to come together at one end only.

Profiteroles with Coffee Whipped Cream

image & recipe @yummly.com / myrecipes.com

Ingredients

• 3/4 cup all-purpose flour
• 1 1/2 teaspoons sugar 
• 1/3 cup butter 
• 3 large eggs, beaten
• Parchment paper
• Coffee Whipped Cream
• Hot fudge topping

Preparation

1. 1. Preheat oven to 400°. Stir together flour and sugar.
2. 2. Bring butter and 3/4 cup water to a boil in a 3-qt. saucepan over medium-high heat, stirring occasionally. Immediately remove from heat, and quickly stir in flour mixture all at once. Beat with a wooden spoon until mixture is smooth and leaves sides of pan, forming a ball of dough. Gradually add eggs, beating until mixture is smooth and glossy.
3. 3. Drop dough by rounded tablespoonfuls onto a parchment paper-lined baking sheet.
4. 4. Bake at 400° for 20 minutes or until puffy and golden brown. Remove from oven to a wire rack. Pierce 1 side of each cream puff with a knife to allow steam to escape. Cool completely on baking sheet (about 20 minutes).
5. 5. Cut each cream puff in half horizontally. Dollop Coffee Whipped Cream onto bottom halves; top with remaining halves. Cover and chill until ready to serve. Drizzle with hot fudge topping just before serving.
6. Try this twist!
7. Profiteroles with Coffee Ice Cream: Substitute 1 1/2 cups coffee ice cream for Coffee Whipped Cream.

Low Carb, Gluten Free, Bacon Chocolate Mocha Ice Cream Cake

image & recipe @http://www.ibreatheimhungry.com

Yields 10 slices

This recipe makes enough for two layers of an eight inch chocolate cake – to make a four layer cake you’ll have to double the recipe for both the cake and frostings.

Ingredients

For the Cake
• 1/4 cup heavy whipping cream
• 12 Tbsp butter
• 4 squares Lindt 90% chocolate (about 1.5 oz)
• 3 eggs, beaten
• 1 tsp vanilla extract
• 1 cup almond flour
• 2 Tbsp coconut flour
• 1/2 cup granulated sugar substitute
• 1/4 tsp salt
• 6 Tbsp unsweetened cocoa powder
• 2 tsp baking powder
• 2 cups sugar free coffee ice cream, softened
• 8 slices cooked bacon (very crispy!), chopped
For the Ganache Frosting
• 3/4 cups heavy whipping cream
• 1 bar (3.5 oz) Lindt 90% chocolate
• 2 Tbsp coconut oil
• 1/2 cup granulated sugar substitute
For the Mocha Whipped Cream Frosting
• 1/4 cup Ganache Frosting (above)
• 2 Tbsp strong coffee (brewed)
• 3/4 cup heavy whipping cream

Instructions

To make the cake:
• Melt the chocolate, cream, and butter together, whisking together until smooth. (You can do this on the stove, or in a microwave at 30 second intervals.) Cool slightly. Whisk in the beaten eggs a little at a time until fully combined. Add the vanilla and stir. Combine the almond flour, coconut flour, sugar substitute, salt, cocoa powder, and baking powder in a medium bowl. Add the melted chocolate mixture and stir until thoroughly combined. Pour into two greased and parchment-lined (optional but recommended – cut the parchment into an 8 inch circle and place on the bottom of the pan before pouring in the batter) 8-inch cake pans. Bake at 350 degrees (F) for 25 minutes. Remove the cakes from the oven and cool.
To make the Ganache Frosting:
• Combine the whipping cream, chocolate, coconut oil, and sugar substitute in a medium microwave safe bowl. Microwave for 1 minute, then remove and stir. Microwave for another 30 seconds, remove and stir. If not completely melted, microwave for another 30 seconds. Stir until completely smooth. Pour into a clean bowl (preferably stainless) and chill for 2 hours or overnight, until firm enough to whip into a frosting. Once it’s completely chilled (you’ll know because it will be firm), whip into a fluffy frosting. Reserve 1/4 cup for your Mocha Whipped Cream Frosting.
To make the Mocha Whipped Cream Frosting:
• In a large bowl, whip your heavy cream into stiff peaks. Whisk in the coffee. Fold about 1/3 of the whipped cream into the 1/4 cup of ganache frosting that you reserved, continue folding until fully combined. Add the chocolate mixture to the remaining whipped cream, and fold gently until smooth. Add to a pastry bag fitted with a large star tube. Chill until ready to use.
To assemble the cake:
• Place one layer of cake on your serving plate. Top with softened coffee ice cream, and spread evenly to the edges. Place the second layer of cake, upside down, over the ice cream and press down evenly. Return to the freezer for 10 minutes to harden. Remove from the freezer and frost with your chocolate ganache frosting. Press your chopped bacon into the sides all the way around the cake. Return to the freezer for 10 minutes. Remove from the freezer and pipe a scalloped edge of Mocha Whipped Cream Frosting around both the top and bottom edges of the cake. Serve immediately, or return to the freezer. If storing in the freezer, remove and thaw for about 10 minutes before cutting and serving.