Fluffy Lemon Frosting

 
1/2 cup soy margarine, softened
3 oz. tofu cream cheese, softened
2 T. soy milk, rice milk, or other non-dairy milk of choice
4 cups Veganized Powdered Sugar
1 T. lemon juice
2 t. lemon zest
1 t. vanilla
 

Using an electric mixer or in a large bowl with a hand held mixer, place the soy margarine, tofu cream cheese, and soy milk, and cream them together. Add half of the sugar, and beat well to combine. Add the remaining ingredients and continue to beat the mixture until light and fluffy.

Yield: 3 Cups or enough for two 9-inch layers or a 9x13-inch cake

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett