High Protein Vegan Frosting
This recipe uses firm tofu to create a silky smooth, high protein vegan frosting sturdy enough to pipe!
Equipment
- Food processor
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
Instructions
Make the Frosting
- 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.
- Add the pressed tofu to a food processor or high speed blender and blend until smooth and silky.
- If storing for future use, transfer to an airtight container and store in the fridge for up to 24 hours.*
Piping Instructions
- Fit your piping bag with the tip you want to use.
- Use a tall, empty glass to stabilize the piping bag while you fill it.
- Fill the bag about ¾ of the way up. Roll the top of the bag over 2-3 times.
- 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.