Better’n Pillsbury Cream Cheese Frosting
- ■1/4 cup Mori-Nu silken-firm tofu (regular or lite) (60g) (See nutritional info link below, for substitution notes.)
- ■1/4 cup plus 2 tablespoons cream-cheese-style spread (I recommend Tofutti non-hydrogenated) (90g)
- ■1/2 tsp pure vanilla extract
- ■sweetener of choice (I’d recommend either powdered sugar or powdered stevia—such as Nunaturals. I haven’t tried this with a liquid sweetener and think it would be too runny.)
Blend everything together in a small food processor (I used a Magic Bullet). If you’re using this recipe to top cupcakes, I’d recommend frosting them just before serving (or frosting earlier and then storing the cupcakes in the fridge) due to the perishable nature of the ingredients. Leftover frosting can be stored for a few days in the fridge, covered.