Yield:ices 1 large cake (see photo)
Prep Time:12 mins
Cook Time:0 mins
This icing goes perfectly with my coffee & walnut cake. The vegan cream cheese helps mellow the sweetness a little - but I think actual walnuts with this icing work really well at contrasting the sweetness. I don't like too much icing on my cake (see photo!) - if you like to put a mass of icing on top as well as within the cake double this recipe.
- ¹⁄8 C sunflower spread
- ¹⁄8 C vegan cream cheese - we use violife
- 1½ C icing sugar
- ¹⁄8 espresso shot (COLD)
In a bowl beat the spread & vegan cream cheese until they are light and fluffy.
Add in the icing sugar & beat for about 3 minutes until it's all well combined.
Add the espresso and beat the icing for about 5-7 minutes until it is really lovely & fluffy.
Load up your icing gun with the your nozzle of choice and if it's too wet pop the icing into the fridge to cool and solidify a little. Once it's cooled get decorating.
Always make sure the cake has totally cooled down before icing it.