Savory Soy and Sweet Corn Frosting

• 1 ½ cups (about 25g) freeze-dried sweet corn
• 1 cup (16 Tbsp; 226g) high oleic soybean shortening
• 4 cups (480g) confectioners’ sugar
• 1/4 cup (60ml) soy cream
• 2 cups Dark Soy, reduced by half, for garnish
• Freeze-dried edamame, for garnish

In a food processor or blender process the freeze-dried sweet corn into a powder. You should have around ½ cup. If the texture is not fine enough sift through a fine mesh sieve. Set aside.

In a large bowl using a handheld mixer or stand mixer fitted with a paddle, beat the Butter Flavored Crisco on medium-high speed until creamy, about 2 minutes. Add confectioners’ sugar, sweet corn powder, and soy cream. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. Taste. Add 1–2 more Tablespoons of soy cream if need to thin out.

Pipe over donuts, cupcakes, or favorite confections.  For an added pop of flavor drizzle with dark soy sauce and “sprinkles” of freeze-dried edamame.

Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting on medium speed for a few seconds so it’s creamy again. After thawing or refrigerating, beat in a splash of soy cream or soy milk will help the frosting become smooth again.

 

Recipe by Chef Emily Ellyn, more at EmilyEllyn.com