Mini Boston Creme Pie cake recipe from Brooklyn pastry chef, Penny Stankiewicz. Turn up the tunes and take the day off to bake a cake or several mini-cakes, one small steady step at a time. If you only get as far as step one, baking the cake, no problem — it’s delicious plain and makes the perfect sponge cake for cutting into cubes and dipping into warm chocolate fondue.erendipity of a frosted cake, the no-special-occasion-just-because cake. Some days are for having your cake and eating it too. On these spontaneous occasions, this is my go-to
If you are unable to tolerate the raw eggs and butter of a traditional pastry cream frosting, here is my foolproof recipe for a dairy-free buttercream frosting that stands up nicely to swirling into frosty-cone cake toppings. I promise, nobody will taste the difference.
- ⅔ cup plant-based butter spread (I use the Earth Balance Original buttery spread)
- 4½ - 5½ cups powdered sugar depending on your sweet tooth
- a few teaspoons of almond milk for thinning the frosting as necessary
- 2 teaspoons vanilla extract
- a pinch of salt
- Cream together the vegan buttery spread, vanilla extract and salt in an electric mixer on low speed.
- Add half the powdered sugar and mix until smooth and thick.
- Add a teaspoon or more of almond milk to thin the frosting before adding the remainder of the powdered sugar.
- Mix until smooth and light.
- Add more milk if necessary for a smooth and spreadable consistency before whipping vigorously for remaining few minutes until the frosting is light and fluffy.