Great for filling a cake and serving on top.
This is great to fill or top chocolate cake! Also great for ice cream topping. You can keep it in the freezer.
6 c. raspberries, frozen or fresh
2 c. sugar
1 c. apple juice
Two methods: cook or prepare fresh. We like it both ways. You can experiment with the juice - it doesn't have to be apple. You could even just leave out the juice, I imagine. : )
Cooked:
Puree raspberries with apple juice and sugar. Heat and thicken with cornstarch- use 1 T. cornstarch for 1 c. puree.
To thicken with cornstarch: heat berry puree. In separate container, mix cornstarch with equal amount water to form a paste. When puree is hot, pour a bit into the cornstarch mixture, stirring. Then pour and stir cornstarch mixture into entire pan of puree. Bring to a boil and cook until thick and translucent.
Uncooked:
Puree berries/sugar/juice. Thicken with instant clear jel(modified cornstarch) to desired consistency. For 3 c. puree, I added about 1/4 cup sugar and 1/4 cup clear jel.
To thicken with instant clear jel(modified cornstarch): Mix clear jel in separate container, with equal amount sugar. The sugar helps the jel to blend in mixture with fewer lumps. Pour instant jel/sugar mixture in steady stream while constantly stirring, to avoid lumps. I actually keep my puree in the blender and add jel in a stream while blending on low. Probably works to just pour it in blender and then immediately blend, I've just feared lumping so haven't tried. : )
Wednesday, July 18, 2012
Fudgy Frosting
Ever had chocolate boiled milk frosting? I love it. I'm so happy I can make it dairy free!
To celebrate my husband's birthday, we had chocolate cake, with fudgy frosting and raspberry filling. I used my sister's Chocolate Boiled Frosting recipe, and replaced the dairy milk called for with coconut milk. The recipe called for 3 sticks of butter(for a yield of 4 cups frosting), and I tried it without any at all, and then with a bit of Smart Balance buttery spread added. It was good both ways. The buttery spread did add a nice rich dimension, but I don't think I would have liked the full amount called for in the recipe. I think I used about 1/3 c. of spread, for a half batch. (2 c. yield). I'll post the original recipe, and then what I substituted, marked with --. You can experiment using the original recipe to make various kinds of dairy free cooked frosting!
Boiled Milk Frosting
1 1/2 c. sugar (dark brown sugar for Caramel Frosting)
1/3 c. cornstarch
1/4 tsp. salt
1 1/2 c. whole milk -- use coconut milk or coconut cream
2 tsp. vanilla
3 sticks butter, cut into Tbsp-sized pieces -- use dairy free product. Full amount not needed.
I used Smart Balance buttery spread* and added to taste. It was much less the amount than called for here. If you use coconut cream, probably want to use even less butter.
In a small saucepan, stir together sugar, flour, cornstarch, and salt. Slowly stir in the milk. Bring to boil over medium heat, cook and stir until very thick, about 5-7 min. Cover and cool to room temperature. Add vanilla, then beat in butter, 1 piece at a time. [Note I just added a spoon full of spread at a time and beat it in]. If frosting's a little too soft, let stand at room temperature for 1 hr. to firm up. If storing until later, refrigerate, the let sit on counter 2 hrs or until softened. Beat 1 min. to re-fluff. Makes 4 cups.
Chocolate Boiled Frosting: Add 1/4 c. cocoa and 2-4 oz melted and cooled bittersweet chocolate to the hot cooked milk mix. [ I didn't have diary free chocolate in the house as usual, so I just added 1-2 T. extra cocoa instead. No problem. Frosting was delicious! Perfect to compliment our chocolate cake and raspberry sauce! ]
*Check for casein and whey in Smart Balance, most types have either one or both. The fully diary free one presently is the light version, but it can change.
To celebrate my husband's birthday, we had chocolate cake, with fudgy frosting and raspberry filling. I used my sister's Chocolate Boiled Frosting recipe, and replaced the dairy milk called for with coconut milk. The recipe called for 3 sticks of butter(for a yield of 4 cups frosting), and I tried it without any at all, and then with a bit of Smart Balance buttery spread added. It was good both ways. The buttery spread did add a nice rich dimension, but I don't think I would have liked the full amount called for in the recipe. I think I used about 1/3 c. of spread, for a half batch. (2 c. yield). I'll post the original recipe, and then what I substituted, marked with --. You can experiment using the original recipe to make various kinds of dairy free cooked frosting!
Boiled Milk Frosting
1 1/2 c. sugar (dark brown sugar for Caramel Frosting)
1/3 c. cornstarch
1/4 tsp. salt
1 1/2 c. whole milk -- use coconut milk or coconut cream
2 tsp. vanilla
3 sticks butter, cut into Tbsp-sized pieces -- use dairy free product. Full amount not needed.
I used Smart Balance buttery spread* and added to taste. It was much less the amount than called for here. If you use coconut cream, probably want to use even less butter.
In a small saucepan, stir together sugar, flour, cornstarch, and salt. Slowly stir in the milk. Bring to boil over medium heat, cook and stir until very thick, about 5-7 min. Cover and cool to room temperature. Add vanilla, then beat in butter, 1 piece at a time. [Note I just added a spoon full of spread at a time and beat it in]. If frosting's a little too soft, let stand at room temperature for 1 hr. to firm up. If storing until later, refrigerate, the let sit on counter 2 hrs or until softened. Beat 1 min. to re-fluff. Makes 4 cups.
Chocolate Boiled Frosting: Add 1/4 c. cocoa and 2-4 oz melted and cooled bittersweet chocolate to the hot cooked milk mix. [ I didn't have diary free chocolate in the house as usual, so I just added 1-2 T. extra cocoa instead. No problem. Frosting was delicious! Perfect to compliment our chocolate cake and raspberry sauce! ]
*Check for casein and whey in Smart Balance, most types have either one or both. The fully diary free one presently is the light version, but it can change.
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