Background
Of all the recipes I have, this is the oldest fucker. The first thing I was ever allowed to use the mixer for when I was a wee one.
Recipe
The biggest problem with this recipe is that I never measure anything for it. But if you are smart, you can probably figure this shit out on a trial and error basis.
– Aquafaba (the leftover liquid shit from a can of chickpeas)
– Shortening (only all-veggie, since that animal fat shit is fuckin’ disgusting)
– Fuckton of powdered sugar (at least 6 fucktons)
– Vanilla extract (I’m really fuckin’ picky about my vanilla, and you should be too)
– Dry vegan milk* (make that shit up like it says on the package)
Directions
First, you fluff the shit out of the aquafaba with the whip attachment. Whip it until you get what other bakers call “stiff peaks”. This could take some fuckin’ time.
If anyone knows what you can do with just the yolk, please let me know. I’ve felt guilty for wasting the yolks for years.
Here’s some aquafaba with the shit fluffed out of it.
Then, you add in some Criso or all-veggie shortening. The amount I put in is usually equals the same as the aquafaba that just had the shit fluffed out of them. You should mix the Criso until it is a bit fluffy. It will look like the picture I’ve provided for you, cause I’m fuckin’ thoughtful.
The aquafaba plus Crisco. Give it a taste. I swear it tastes good.
*Giggle*
Now you can start adding in the fuckton of powered sugar. I think for every ounce of aquafaba, I use about 4 fucktons of powered sugar, but this recipe is all to your own taste.
As you are mixing in the powered sugar you can add in the vanilla and prepared dry milk. I fuckin’ love vanilla, so I always add a shitload of vanilla. You add in the liquidy shit to the consistency you want the icing to be. I usually like mine a bit thick, but, as always, do whatever you fuckin’ want.
Mix in multiple fucktons of powered sugar. The DIABEETUS gods will thank you.
This time I made a lot of icing, so I had to separate it because my feeble hand mixer couldn’t handle this shit.
I made so much fuckin’ icing this time that I had to separate it into another bowl. Go big, or go the fuck home!
Uses and TitTips
I use this icing as my fail-safe for every cake and to decorate most my cakes. It’s white (if you haven’t been paying attention), so it is really easy to add any color you want to it.
TitTip: When making dark colors, you can add coco powder. This helps in conserving food color, makes the color dark, and get rids of or minimizes the aftertaste that most food colors have.
If you are a dude, who weights half a ton, like myself, you can also just eat this shit. I eat it like mother fuckin’ candy! Seriously, I eat it all the time. Quite often I push the cake to the side and only eat this icing. My favorite thing to do is to mix shredded coconut into an undisclosed amount of icing, and then call it “dinner”. Sometimes I like to pair it with cookie dough.
Best fuckin’ dinner around! What? It has coconut in it. Coconut is healthy.
__________
*Vegan Dry Milk Recommendations:
The go-to dry milk is rice milk powder
Soy milk powder
Vegan coconut milk powder
Vegan TitTip: Be sure to really read through the dry milk ingredients, especially if it isn’t fuckin’ labeled “vegan”. I read a lot of reviews for different dried milk powders, especially coconut, and there were lots of complaints on some brands adding some sort of dairy into the product.
_________
The Foul-Mouthed Baker 