I'm hooked on making new dessert recipes. This is a new recipe for a Pumpkin Spice Cake with a Vanilla Buttercream Frosting.
The catch is... this buttercream does not have any butter, or any margarine! Yet, it is thick, rich, and buttery tasting just as you'd expect in a buttercream frosting. How is this so, you say? Well, I got the idea after someone e-mailed me for a soy-free frosting recipe (because of allergies), and as we know vegan buttercream frostings use Earth Balance margarine, which contains soy. Plus, some other creamy frostings (many of my own recipes) use silken tofu, which obviously isn't an option if you have a soy allergy.
So, I put on the thinking baking cap, got out my new and beloved KitchenAid mixer, and here you see the thick, creamy frosting coming together.
Some of you know that a buttercream frosting is not normally one of my preferred things to make and eat. But, hallelujah, this frosting has changed my mind! Not that I still don't love the more generous, creamy frosting (as with my Triple Layer Chocolate Cream Cake)... oh, I do!... but this new recipe has joined my fave list, and I will be working on some variations on this frosting idea. Can't reveal the secret just yet, but hopefully will do so soon!