Ingredients (use vegan versions):
- 1 teaspoon pure vanilla extract
- 4 cups confectioner's vegan sugar
- 1 8 oz package of vegan "cream cheese"
- 1/2 cup vegetable spread or soy non-hydrogenated vegan margarine
- 1 large naval orange
- 1 teaspoon pineapple juice (from canned or fresh pineapples)
- optional orange food coloring
Directions:
1) Allow "cream cheese" and margaine to
reach room temperature.
2) While slice orange in half, peel one half of orange
and grate rind using a small shredder
set aside gratings and remaining half
of orange
3) Mix cream cheese and butter until well blended.
4) Add
vanilla extract and pineapple juice to
mixture.
5) Slowly add confectioner's
sugar until desired consistency is
reached (for a fimer frosting add more
sugar ).
6) Mix into frosting 1 1/2
teaspoons of orange gratings set
remainder aside.
7) If you choose to add
food coloring this can be done at this
point start with 1 /2 teaspoon of
coloring (Hint: you made need to add
more sugar if to much food coloring is
used to keep desired consistency)
If you are using the frosting for a
cake some decorating options are as
follows: Slice rings of the orange
with the remaining half, remove orange
and garnish cake with half moon rind
rings and/or take remainder of gratings
and sprinkle on the cake (also nice
sprinkled on cupcakes)
This recipe also work well with lemon,
lime or a combination of your favorite
citrus fruits for a fresh citrus based
frosting with all natural flavors. If
using lemon or lime monitor taste as
you are adding to the frosting.
I used this recipe (Orange) with a
three layor carrot cake (with raisins,
pineapple, walnuts and carrots) and it
was awesome.
Serves: 1 large three layer cake
Preparation time: 30 minutes
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