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Buttercream on cupcakes are really beautiful and charming. However, either butter base or cream cheese base frosting, are very high in fat and sugar.
No holiday cake, pie or crepes would be complete without a dollop of fresh, fluffy whipped cream. If you’re not doing dairy these days, or if you just like to experiment with new recipes in the kitchen, you’ll want to check out this low-calorie, low sugar, healthy, vegan, non-diary and delicious tofu whipped cream. The texture isn’t exactly like whipped cream, but its a nice substitute!
The adorable cupcake is decorated with tofu whipped cream and homemade vegetables powder as colouring ! The texture is quite like diary whipped cream and taste pretty good. You may also control the hardness of the tofu cream reducing kanten or add more water .
Soy is the prime component of tofu and is a complete source of dietary protein, providing all of the essential amino acids needed in the diet. Tofu, made from soybean curds, is naturally gluten-free and low calorie, contains no cholesterol and is an excellent source of protein, iron, and calcium.
Ingredients ( Makes 300 g)
300 g Firm Tofu
20 g Demerara Raw Cane Sugar （ Add more sugar if you like )
1 & 1/2 tbsp Maltose
125 ml Water
1 & 1/2 tsp Kanten
1/8 tsp Himalayan Salt
3 tbsp Any Kind of Vegetable Oil（ I use Camellia Oil )
1 tsp Homemade Vanilla Extract ( Optional ）
Natural Food Colouring ( Red Yeast Rice Powder, Matcha Powder, Unsweeted Cocoa Powder will done )
1. Put the steamed tofu on a sieve, top with a plate. Top with a heavy jar or bowl; allow tofu to be pressed for about 2 hours. Drain pressed liquid.
2. Heat water, sugar, malthose, salt and kanten in a small skillet over high heat; bring to a boil, stirring. Reduce to a simmer and cook until all ingredients dissolves, about 1 ~ 2 minutes, stirring.
3. Take 150 g tofu, add homemade vanilla extract if you like, blend until creamy using a hand blender.
4. Filtered the creamy tofu over a sieve. Stirred in the kanten mixture, blend until creamy using a hand blender.
5. Put the blended mixture over a bowl of ice, and put in the fridge until the mixture become jelly liked.
6. Take out the jelly liked tofu from the fridge. Add the rest of 150 g tofu, blend until creamy using a hand blender. Place a plastic wrap over its surface, chill for 2 ~ 3 hours. chill until set.
7. Add natural colour powder to the tofu cream if you like. Fluff or whip before serving. Tofu Whipped Cream can be fridge for 3 ~ 4 days.
