Strawberry Cream Frosting

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This wholesome frosting is bursting with sweet strawberry flavor.

Ease: average Type: dessert Prep Time: 20 minutes Total Time: 20 minutes plus chill time Yield: about 2 cups

Cook's notes

Agar agar is a seaweed that can be purchased at any health food store. When boiled, it acts just like gelatin. It is packed with vitamins and minerals and a much, healthier choice than gelatin. Agar agar can also be purchased very cheaply at the Asian markets. When you buy it at the Asian markets, it comes in sticks about 1 inch thick. A one inch long piece is about a tablespoon.

Please do not confuse firm tofu with silken, super firm or any other type of tofu. Firm is softer than super firm and slightly firmer than regular.

It is very important that you buy the freshest tofu possible for this recipe because you want it to have a mild flavor. The closer tofu comes to the "best by" date, the stronger the flavor. Try to buy tofu that has at least 2 or 3 weeks to go before expiration.

Neufchatel cream cheese has much lower fat than creme cheese. Both Horizon (circle U kosher) and Organic Valley (circle U kosher) make Neufchatel that tastes exactly like regular cream cheese. Unlike the conventional "Lite" cream cheeses, they have no chemicals and taste really good.

This frosting can be made a day in advance.

Ingredients

8 oz. frozen strawberries, thawed with juice
1 t - 2 T honey or agave syrup to taste (depends upon how sour the berries are.)
5 T agar agar
8 oz. Neufchatel cream cheese
4 oz. firm tofu
1 1/2 t vanilla
1 1/2 T maple syrup

Steps

• Puree the strawberries and juice in food processor until very smooth. Heat puree, reserved juice, honey or agave and agar agar in sauce pan over medium heat. Bring to a boil and stir briskly until agar agar is completely dissolved and blended in with the fruit.
• Remove to a bowl and chill until the mixture turns into a firm gel. If you are in a hurry, you can place in the freezer for just a few minutes. Be careful, however, not to let it freeze!
• Puree tofu in food processor. Add Neufchatel, vanilla and maple syrup and whirl until very smooth. Add the firm strawberry gel and pulse a couple of times until smooth.
• Remove to a bowl and use as desired. To make the frosting and decorating easier, keep the frosting very cold.

Links

For cake decorating Ideas please see Cake Decorating Naturally.

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