After my last post on Homemade Speculoos Spread, I needed to find a use for all the leftover Speculoos (we are talking numerous jars from the various kitchen experiments.) I had already coerced many of my colleagues at work into helping me finish one jar, and in order to prevent myself from just eating the rest with a spoon, I decided to make a frosting to go along with some carrot cupcakes.
Tag Archives | Cupcakes
This batch was vegan, as I am still on the vegan challenge. For a plant-based version of this icing, replace regular cream cheese with a vegan variety. For this recipe, I used Tofutti Better Than Cream Cheese.
1 package cream cheese (225 g)
1/4 cup vegetable shortening (55 g)
60 g avocado meat (approx. 1 small avocado or half of a large one)
2 tsp. lemon juice
1 tsp. vanilla
2 cups icing sugar (280 g)
In a mixing bowl beat together the cream cheese and shortening.
In a separate mixing bowl beat together the avocado and lemon juice very well. There should be no lumps.
Add the avocado mixture and vanilla to the cream cheese mixture and blend well.
Gradually add the icing sugar and mix well.