![]() ![]() Then, finish off with a smooth layer on top (this is the case for both the crumb layer and the final layer). Combine your butter and cream cheese together in your mixing bowl. Using your off-set spatula, frost a smooth layer of frosting on the sides of the cake, working around the cake. Measure your dairy free butter and dairy free cream cheese. Add the confectioners' sugar 1 cup at a time, alternating with the espresso and the soy milk until the consistency is fluffy and creamy. Start with the sides, then frost the top. In a large mixing bowl using an electric hand mixer, beat the dairy-free soy margarine until smooth.Next beat in the powdered sugar 1 cup at a time, fully incorporating each cup before adding more. Using an electric mixer, beat together the non-dairy butter and vanilla extract until combined. For an 8 to 12 inch two-layer round cake, double this recipe and you'll probably have a little left over. The dairy-free frosting is also easy to make. Clean off the offset spatula after the crumb layer, and take care to keep the spatula crumb-free for the second layer. Place the cake in the refrigerator after applying the crumb layer for about 20 minutes (this will give you a firmer crumb coat and will make the second layer much easier to apply). The first layer is called the crumb layer because crumbs are caught in the frosting. ![]()
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