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From: Bryanna (NewVeggies.vegsource.com)
Subject: Re: Loprofin egg white replacer , vegan royal icing, rolled buttercream, an egg-free alternative to rolled fondant, etc...
Date: August 9, 2004 at 12:00 pm PST

In Reply to: Loprofin egg white replacer - ever heard of it? (more) posted by frances on August 8, 2004 at 9:15 pm:

From http://www.vegaresearch.org/foodnut_vegani_eggs.asp

"SHS sell (also by mail order) their LoProfin egg replacer and provide a selection of recipes for “people who omit eggs from their diet”. This product contains maize starch as one ingredient. To date this is derived from non-GM maize (corn). (Maize starch is used as a source of alternatives for gelatin, e.g. in capsules for dietary supplements.) The SHS Advice Line is (0151) 228 8161. Most of their products are suitable for vegans."

Since this is made with "maize starch" (what we would call cornstarch) and is made in England (gence the high price), I don't see how it could be that different from Energ Egg Replacer, which is made with tapioca and potato starches.

About royal icing, the trouble is, it is the albumen (protein) in the egg whites that makes the icing work-- I don't know whether just a starch would really do the job here. I'm thinking that maybe adding some soy protein powder might help-- that stuff sets like cement if you use too much!

I think I'll go and try it now and I'll report back!--

okay, I did, and it worked pretty well. I used 1 and 1/3 c. Wholesome Foods organic powdered sugar, 2 T. water, 1 T. Energ egg replacer and 1 T. soy protein powder. Beat with an electric mixer for 10 minutes. It was stiff enough to pipe, but you could add more powdered sugar for a stiffer mixture , or more water for "flooding" (from baking911-- "Flooding consistency: “Flooding”, also known as "Run sugar", "Floodwork", and "Color flow" or "Icing Runout", refers to the process of filling in a thicker Royal icing outline with a thinner consistency. It can be used to fill in detailed designs, such as logos, plaques, panels, and collars can be made for decorating cakes. Use a fine-tipped paintbrush or a pastry bag to apply. Let it dry thoroughly. You can decorate on top of this base with a thicker Royal icing with a pasty bag fitted with a writing tip.")

NOTE: the organic unbleached powdered sugar (vegan) made a beige icing, so you would need to tint it with food coloring. If you are concerned about vegan sugar, but want a white icing, you would need to find a powdered sugar made with beet sugar-- ask you sugar producer directly what kind of sugar they use. Bleached cane sugar is not vegan. The unbleached powdered sugar is fine for buttercream icings because they are whipped with fat, which makes them lighter in color as well as texture.

DO YOU NEED A VEGAN RROTYAL ICING?
"Joy of Cooking " says about royal icing(and I agree): "Royal icing is mostly sugar and not especially delicious...Our advice is to use it only when decoration is more important than taste and/or in very small quantities, as for ..dainty work..."

There are problems with royal icing, to do with whether, and contact with any fats or oils (including buttercream frosting). I don't know if these would still apply for vegan royal icing, but check out http://baking911.com/decorating_cakes_royalicing.htm for cautions and storage, etc.

I use a vegan buttercream (see my recipe at end of this post)and fresh flowers for decorating, and would only use royal icing for decorated cookies, personally.

I did find some interesting recipes on baking911.com for a rolled buttercream that could be made vegan and can be used instead of rolled fondant for cake decorating:

Rolled Buttercream—can be used like Fondant, but no eggs! White and chocolate versions:
http://www.baking911recipes.com/cakes_btrcrm_rolled.htm
(use same vegan ingredients as above)

How to work with rolled Buttercream:
http://baking911.com/decorating_cakes_buttercream.htm#rolled

These rolled buttercreams actually TASTE good and can be molded and sculpted like fondant.


Here is some more info I have gleaned:

VEGAN ROYAL ICING

From http://www.vegansociety.com/html/info/info47.html

Melt a block of coconut cream (**see below) in a basin over very hot water and beat in enough icing sugar (up to twice the amount of coconut) to give a fairly thick but spreadable cream. Cover the cake promptly, remembering this icing goes really hard, and smooth with a palette knife dipped in hot water. Candle holders or other decoration should go on as soon as the icing is smoothed.
**COCONUT CREME-- WHAT IS IT?

“CREAMED COCONUT”: This is NOT the same thing as
“coconut cream/crème” , which is like a heavy cream in a can or
asceptic box (often sweetened), although sometimes, confusingly, it is also called "coconut cream". The “creamed coconut” I’m
talking about comes in a little green cardboard box and it is a block
of white semi-dehydrated coconut milk wrapped in a waxed-paper
sort of thing that you can break into chunks—it’s NOT a liquid.

You can buy this product in Asian, Thai, Caribbean (Grace brand), and Indian markets and in the Asian section of some large supermarkets. There are different brands, but they all look similar and are of similar size. Sometimes it is refrigerated, some-times not; sometimes it is even frozen, though it does not need to be. It keeps just fine unrefrigerated. It can be stirred directly into sauces to thicken them or mixed with hot water to make coconut milk or cream. It will thicken up whipped toppings and icings, too.

It is high in fat, but a little goes a long way in terms of flavor and I think it has a fresher taste than canned coconut milk.

It seems difficult to find this handy product in the USA, unfortunately-- it's very common in Canada and the UK.

Online, here is a UK source: Blue Dragon Creamed Coconut ; and here is a Canadian source: oshun.ca (this is a cosmetic-supply company, but this is food-grade). The only US online source I could find requires you to buy a case -- but it is cheap and keeps a long time.
http://www.kjamship.com/foodproducts.html
Scroll down to "coconut products and go to:
Grace Coconut Cream
You have to buy a case of 40 7 oz. blocks, but that's only $23.


******************

Not royal icing, but….

http://www.veganstore.com/cgi-bin/miva?Merchant2/merchant.mv
and
http://www.veganessentials.com/
has Oetker's organic icing mix
(look under Foods, sweets and beverages, and then under baking mixes


***********************************

From: granolagirl (dsl-mr-209-115-165-i109-cgy.nucleus.com)
Subject: Icing Recipe
Date: December 4, 2002 at 8:43 pm PST

In Reply to: vegan gingerbread house posted by earlsgirl on December 4, 2002 at 1:04 pm:

I found this recipe in a Vegetarian Times magazine. It was in a spread about healthy baking and was offered as an alternative to "royal icing" which is traditionally used for gingerbread, and contains egg. I hope that it works for you!

Good Luck!

No-Egg Icing 01-SEP-01 p. 50
1 1/3 Cups—Egg- & Dairy-free

If you prefer to avoid eggs, this is a good choice for decorating cookies. It dries to a nice matte finish.

4 cups confectioners’ sugar
1/4 cup light corn syrup
1/2 tsp. vanilla extract
Food coloring (optional)

1. Sift sugar into medium bowl. Add corn syrup, 3 tablespoons water and vanilla; and whisk to blend. Add more water 1 teaspoon at a time,
until icing has a smooth, yet thick consistency. Tint with food coloring if desired. Pipe decoratively onto cookies or thin with a little
water and paint over cookies. (Keep icing covered with plastic wrap to prevent it from drying out.)

PER Tablespoon: 100 CAL; 0 G PROT; 0 G TOTAL FAT (0 SAT. FAT); 26 G CARB.; 0 MG CHOL; 5 MG SOD.; 0 G FIBER


BRYANNA’S VEGAN BUTTERCREAM FROSTING
This is a creamy vegan “buttercream” with a lower percentage of fat than most “buttercreams”. It has a lovely off-white hue. Use this as a base for many flavors of “buttercream”. It stands up well for special occasion cakes and can be multiplied.

1/4 c. Earth Balance

1/4 c. non-hydrogenated shortening (such as palm-oil shortening, like Spectrum, or Smart Balance)

3/4 lb. organic powdered sugar (such as Hains, Wholesome Foods or Florida Crystals), sifted (have a bit more on hand in case the icing needs thickening-up)

2 T. plus 2 and 1/2 tsp. nondairy milk, organic nondairy creamer, or fruit juice of choice
OR
5 and 1/2 tsp. one of the aforementioned liquids PLUS 1 T. liqueur of choice OR orange flower water OR rosewater OR juice

1 tsp. vanilla OR 1/2 tsp vanilla plus 1/2 tsp. orange, lemon or almond or other extract

OPTIONAL: 1/2 to 1 and 1/2 T. grated organic citrus zest

In the large bowl of an electric mixer, cream the Earth Balance and shortening until smooth. Add 4 c. of the sugar and the remaining ingredients. Beat until creamy. It may look curdled—don’t worry! Add the remaining sugar, a little at a time, as you beat it, until it holds it shape well and you can see “trails” in it from the beaters.





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