Chocolate frosting with eggs, what to substitute?

[catnip13]

This is my mother's favorite frosting. She's being awesome and making all of the desserts and sides at her birthday party vegan, and so I'd love to make this icing as close to the recipe that she loves as I can

Comments

[so_hold_on]

plain coconut (or soy) yogurt
or soaked raw cashews blended up?

[tumblingstars]

if you soak flaxseeds well ahead of time, all the flax sinks to the bottom (assuming there is enough water in the dish) and you get a thick, gooey egg-like substance that doesn't actually have any brown flecks in it. it's what I use to make cookies. when beaten long enough with the fat and sugar, it has a very egg-like consistency; it becomes light and forms peaks. that would be my recommendation.

I would say, put a few tablespoons in a cup or container, cover it with water and let it sit in the fridge for a day or two. good luck :)

[3mileislandr]

How far ahead of time do you soak it? A year or so ago (before I discovered this community) I was trying to create something that worked like meringue, especially the peaking part, as I was trying to re-create some cakes from a French baking book I had. Never got anything to work (although non-separated flax came close, but it wouldn't retain the texture I needed).

[tumblingstars]

I'd say, maybe a day.. I just have a container always sitting in the fridge so it's hard to say. the flax doesn't even need to be ground up. I haven't tried beating it on its own, but when I've beaten it long enough with fat & sugar, I have got it to be almost meringue-like.

[fetishangel]

this sounds like a recipe where silken tofu could probably be used. I'd try that, blended first, then incorporated into the frosting. I'd watch out with the lemon juice, though, to make sure it doesn't do something weird in reaction with the tofu!