Eggnog Frosting

This recipe makes enough to frost a 2 layer cake.

 

Eggnog Frosting

Eggnog Frosting

1 cup Vegan “Eggnog” (I used Vitasoy Holiday Nog)

3 tbsp All-Purpose Flour

1/2 cup Margarine

1/2 cup Shortening

1 cup Granulated Sugar

1/2 tsp Eggnog Extract (or Vanilla)

 

Whisk together the vegan “eggnog” and flour. Cook (stirring continuously) over medium heat until mixture becomes a thick roux. Remove from heat, and cover surface of mixture with plastic wrap (this stops a skin from forming). Set aside, allowing to cool to room temperature. This could take up to an hour.

Beat together margarine and shortening. Add sugar and vanilla and beat until light and fluffy. Add cooled roux mixture 2 tablespoons at a time, beating in each addition until thoroughly combined. Beat until light and creamy.

When finished, if the frosting appears lumpy, press through a sieve and rewhip to regain texture.

 

 

5 thoughts on “Eggnog Frosting

  1. Pingback: Eggnog Cupcakes « The Misfit Baker

    1. Starr Post author

      I’m always surprised at how product availability differs from country to country… Can make recipe sharing dissapointing and frustrating at times.

      Reply

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