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creamy blended frosting, still in the blender

High Protein Vegan Frosting

This recipe uses firm tofu to create a silky smooth, high protein vegan frosting sturdy enough to pipe!
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Prep Time 10 minutes
Cook Time 5 minutes
Servings: 8
Course: Dessert
Calories: 63.31
Ingredients Equipment Method Notes

Ingredients
  

  • 1 block extra firm tofu 397 grams
  • ¼ cup maple syrup or honey if not vegan
  • 1 tsp vanilla extract or vanilla bean paste

Equipment

  • Food processor

Method
 

Make the Frosting
  1. Press the excess water out of the tofu. Cover with a clean, dry kitchen towel and place a heavy object on top (cookbooks work well). Wait about 10 minutes.
  2. Add the pressed tofu to a food processor or high speed blender and blend until smooth and silky.
  3. If storing for future use, transfer to an airtight container and store in the fridge for up to 24 hours.*
Piping Instructions
  1. Fit your piping bag with the tip you want to use.
  2. Use a tall, empty glass to stabilize the piping bag while you fill it.
  3. Fill the bag about ¾ of the way up. Roll the top of the bag over 2-3 times.
  4. Pipe your design carefully, use cold icing for best results. If icing becomes too warm, the edges of your design "melt" and appear less sharp.

Notes

*The frosting will separate slightly if left to sit in the fridge for more than 6 hours. When ready to use, whisk the frosting for about a minute before transferring to a piping bag.