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Df Cream Cheese Frosting

Chrissyb

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Chrissyb Enthusiast
Chrissyb
Posted

This is what I tried.

8 oz Toufutti Better the Cream Cheese

1/2c Earth Balance Butter repalcement

Vanilla

Powdered Sugar

I think because of the water content in both the cream cheese sub and the earth balance the sugar dissovled. The frosting did not thicken up at all no matter how much powdered sugar I put in. I even tried using more cream cheese but to no avail. In the end it had a good taste and I had lots of frosting but it was more of a thick glaze than a frosting.

Does anybody have any idea on how I can thicken the frosting up or can I no longer have cream cheese frosting :(

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purple Community Regular
purple
Posted

I feel sad that your strawberry cake and frosting are a "mess". :(

Maybe you could find a frosting on one of these links or some tips:

Open Original Shared Link

Open Original Shared Link

My dd doesn't like cream cheese so I just buy Pillsbury vanilla. What if you beat together Pillsbury vanilla (if you can have it) and the tofutti? You could try a sample.

Put some sliced fresh strawberries on your cake and frosting :)

irish daveyboy Community Regular
irish daveyboy
Posted
This is what I tried.

8 oz Toufutti Better the Cream Cheese

1/2c Earth Balance Butter repalcement

Vanilla

Powdered Sugar

I think because of the water content in both the cream cheese sub and the earth balance the sugar dissovled. The frosting did not thicken up at all no matter how much powdered sugar I put in. I even tried using more cream cheese but to no avail. In the end it had a good taste and I had lots of frosting but it was more of a thick glaze than a frosting.

Does anybody have any idea on how I can thicken the frosting up or can I no longer have cream cheese frosting :(

.

Hi ChrissyB,

I'm not Dairy Free nor Vegan, but here's a couple of products that may help.

.

Open Original Shared Link

.

Click on Suppliers for US and Canadain Agents.

.

Open Original Shared Link

.

Using Earth Balance, Sheese, Mimic Creme and confectioners sugar

you should get the results you want.

.

Best Regards,

David

RiceGuy Collaborator
RiceGuy
Posted

The first thing that comes to mind is to add coconut flour, since it soaks up a lot of liquid. However, I think I'd also probably not add any margarine, as that will remain soft unless kept very cold. So I guess I'd try that first, and if it needs the extra stiffness, then add the coconut.

Chrissyb Enthusiast
Chrissyb
Posted
  • Author

Thank you all so much for your help. As I have found out cooking dairy free and gluten free is a trail and error but it a has been fun for the most part. I just have to remember to laugh and not get upset when things don't work out.

purple Community Regular
purple
Posted

I remembered where I found this recipe...in a Pillsbury cookbook I bought about 25 yrs ago.

So simple:

Beat together 1 can Pillsbury vanilla ready to spread frosting with 3 oz. softened cream cheese on low speed until smooth.

I don't know how it will work with a df sub.

Hope it works for you!

Sweetfudge Community Regular
Sweetfudge
Posted

I make this recipe all the time for cookies/carrot cake. I also use Tofutti and Earth Balance subs. It's worked great every time. My gluten/dairy-eating relatives can't tell the difference.

Gluten Free Cream Cheese Frosting

(from the website www.eatingglutenfree.com)

8 oz. cream cheese

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