Wednesday, June 02, 2010

Boston Cream

Makes enough for a 9-inch pie.

2 cups water
2/3 cup Vance’s DariFree® powder, or powdered milk of choice
1/2 cup cane sugar, or evaporated cane juice, or light brown sugar (divided)
2 tablespoons egg replacer powder
1/4 cup water
2 teaspoons pure vanilla extract
1 pinch sea salt
1/4 cup tapioca starch, or cornstarch, or arrowroot starch
2 tablespoons soy-free vegan buttery spread (Earth Balance®), or butter of choice
  1. In saucepan set over medium heat, bring 2 cups water to a simmer; whisk in Vance’s DariFree® powder, stirring until completely dissolved; add 1/4 cup cane sugar, stirring until completely dissolved; remove from heat to cool.
  2. In mixing bowl, whisk together 1/4 cup cane sugar, egg replacer powder, and 1/4 cup water; whisk until frothy; add pure vanilla extract and sea salt; whisk to combine; add 1/4 cup tapioca starch; whisk until foamy.
  3. While whisking, add mixture to  saucepan; whisk until well combined; beat in butter of choice.
  4. Pour into storage container; cover with plastic wrap, pressing wrap against the filling to prevent skin from forming; refrigerate at least 2 hours, and up to overnight.
Serve in place of “whipped topping”; or slice a prepared cake of choice into three layers and frost between layers and over surface of cake.

Servings: 2-1/2 cups
Preheat: None
Prep Time: 10 min
Cooking Time: 10 min

Omit Vance’s DariFree® powder: replace 2 cups water with 2 cups milk of choice.
To use egg: omit egg replacer powder; omit 1/4 cup water; beat 4 egg yolks in during step 2.

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