For the Thanksgiving dessert we didn’t have a pie.
We had a cake instead.
When I made my husband’s belated birthday cake last week
I had extra cake sponge and I froze it for a later use.
I also had some extra lemon curd, so it was perfect.
This is very similar to his birthday cake, but this time I came up with a new way to make frosting.
I’ve never been a big basic frosting (butter and powdered sugar) fan.
The amount of powdered sugar that goes in horrifies me and I don’t care for the harsh powdered sugar taste.
This time I made vegan custard cream first, and added vegan butter and some powdered sugar, way less than typically used.
It turned out great!
It’s creamy, buttery, and sweet, but not overly sweet.
I think this is how I’m going to make frosting (or butter cream) from now on.