I am seriously contemplating starting a vegan catering company-specifically desserts. It's probably in my blood since my grandparents/great-grandparents etc. all did this, but I am having a problem with substitutions. A lot of recipes I have are old school-butter, lard, eggs, milk, whipping cream, etc. I have certain recipes like chocolate chip cookies that I have been making for years using a powder egg replacer and soy milk and vegan butter that taste amazing, but I'm having problems with replacing other items on cakes/pies, etc. that I don't often (or ever until now) make.
I was wondering what specific experiences people have with replacing items such as eggs, milk, 'lard', whipped cream etc. in their recipes. I've read through the generic egg replacer threads, and I know people say for certain types of food, replace eggs with tofu, banana, etc., but I'm wondering what people have actually personally tried and found successful (eg. fluffy chocolate cake-used tofu, soy milk, vegan butter or margarine, whatever for whipped topping, etc.
One more thing-anyone have experience with boiling soy milk, egg replacer, etc. for puddings or toppings? That's also called for and I've never done that for baking.
Thanks!
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