The "Chocolate Peanut Butter
Frosting" (page 504) is an easy spread that you can whip up in a flash
whenever you want a rich frosting for cakes and cupcakes. A simple blend of
peanut butter, cocoa powder, confectioner's sugar, vanilla, and non-dairy milk
yields about 3 cups of delicious frosting. The recipe calls for
"thick" dairy-free milk or cream, which often times translates into
something containing oil. I opted to use plain soymilk and got good results.
The directions call for mixing this in a food processor, but I was able to mix
it up in a bowl using a whisk, much easier and less messy.
Keeping it "McDougall Friendly" checklist:
- Make sure the non-dairy milk is oil-free.
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