Lemony Cream Icing

Source: May All Be Fed: Diet for a New World
Date tried: February 6, 2018
Yield: about 2 cups
Time needed: about 5 minutes + 2 hours to chill

The recipe calls for a firm tofu, but I wonder if it might not be creamier with a softer one. The taste is not overly sweet as many sugar-based icings are, but the soybean flavour tends to come through. Still it was excellent on a lemon cake.

Lemony Cream Icing on Lemon Cake

Lemony Cream Icing
1 lb. firm tofu, crumbled
1/2 cup pure maple syrup
4 Tbsp. freshly squeezed lemon juice
pinch of fine sea salt
grated zest of one lemon

Use your hands to squeeze excess moisture from tofu.
Using a food processor or blender, combine all ingredients and process until creamy.
(As tofu varies in consistency, you may need to add a tablespoon or two of oil for a smooth icing.)
Transfer to a bowl, cover and chill until thickened, about two hours.


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