Comments on: Vegan Cream Cheese Frosting

By: Brieana

Brieana — Wed, 22 Jul 2020 03:31:15 +0000

In reply to Patricia Giannelia. According to 86eats, the secret for tang is saeurkraut liquid!

By: A Virtual Vegan

A Virtual Vegan — Fri, 10 Jul 2020 03:01:53 +0000

In reply to Nicki. The one I use to make this is Tofutti. It's texture is nice and thick which is good and it's silky smooth. It does a good job in this recipe. I do only have a choice of 2 cream cheese brands here though. Tofutti or Daiya. That's it.

By: Nicki

Nicki — Fri, 10 Jul 2020 02:08:32 +0000

Do you have cream cheese brands to suggest for success like you did with the butter?

Thanks!

By: A Virtual Vegan

A Virtual Vegan — Mon, 13 Apr 2020 22:38:47 +0000

In reply to Patricia Giannelia. Yes I think a bit of ACV would make it tangier.

By: Patricia Giannelia

Patricia Giannelia — Mon, 13 Apr 2020 20:42:42 +0000

Hi made it yesterday, and it was great. The only problem I had was getting enough flavour - it seems that once the sugar is added, the "tang" of the cream cheese disappears. I did not have lemon extract but tried with orange; it was good, but not the same. Would it be possible to achieve it by adding apple cider vinegar as your flavouring?