(light upbeat music) - Greetings, my beautiful lovelies. It's Emmy. How are you? It's great to see you. And welcome back. Today, I'm going to be
making a cream from apples. It sounds totally bonkers, but I just watched a video
and it looks legitimate. It looks like you can make
a vegan dairy-free cream, that's just like buttercream
and it pipes beautifully. So, I need to make this because
I need personal confirmation that this recipe works. Big thanks to lovelies Jason and Patty for getting in touch with me. I'll also put a link down
below to the original video. It's from Cake and Cooking. It's a Russian channel. Absolutely fascinating. So you can also make this
recipe with milk as well, but I'm gonna be making
the dairy-free version. So in this bowl, I have
150 grams of applesauce. Boop. It's about a half a cup. And to that, I'm going to add
eight grams of vanilla sugar. It smells lovely. I'm gonna whisk that in there. Next I'm gonna add 92
grams of granulated sugar. So the total amount of sugar is 100 grams. Boop. We want to whisk this until
the sugar is dissolved into the applesauce. Next we're gonna add our cornstarch. This is 40 grams. I would estimate that to
be about a quarter cup. Maybe a third a cup? Yeah, maybe a third a cup. Get all the cornstarch in there. Now, if you were to put
cornstarch into your hot liquid, you would get lumps. So whenever you're using cornstarch and you're trying to thicken
a sauce, mix the cornstarch with a little bit of liquid to avoid that. In a sauce pan, I'm going to
add 350 grams of rice milk and that's about a cup and a half. Turn on the heat. Just as it comes up to a simmer. And now I'm gonna add
my applesauce mixture. Right into there. We also want to add a pinch of salt. We're gonna whisk this
continuously and it should thicken. So the voiceover in this video
are completely in Russian, but that's the beauty of video. You can gain a lot simply by observing. Also, there were some very kind viewers that wrote a translation
of the recipe in English. So big thanks to the lovely
person that did that. What's cool about this recipe, it is very similar to an ermine frosting, which I just learned about
in my Ding Dong cake video. I'll put a link down below to that in case you missed that. This is similar because
we're using a kind of roux or a thickener to create the frosting. And in the video, it was a
couple like bloop, bloop. Yup. Getting those bloops. I'm gonna turn off the heat and this is the consistency I have. It smells like vanilla. So now I'm transferring it to a bowl. I don't know if I mentioned
it, but you can use any kind of nondairy milk you like. Oat milk, almond milk, soy milk. I'm using rice milk. And then we're gonna cover
this with plastic wrap and allow it to cool to room temperature before we move on to the next steps. So, in a large bowl here,
250 grams of margarine. And we're gonna beat this until it's nice and light and fluffy. Here we go! (mixer buzzing) I'm never quite prepared
with the amount of juice that comes out of this. Okay, nevermind.... (chuckles) back to, you
know, whip, whip, whip. So when I made the ermine
frosting for the Ding Dong cake, I was told to beat this for quite a while, like to eight minutes, like a lot til it gets really, really, really fluffy. So this might take a little while. So I've beaten this up
for a good long while and it is nice and light and fluffy. It's so cool to see how
much it lightens in color as more air is incorporated into it. It's like a jelly applesauce. So now we're going to
add this to our margarine in three batches. Here we go. And make sure to scrape down the sides as you're going along. It's pretty incredible
how the gel kind of just gets incorporated with the
margarine, which is just an oil. Alrighty, lovelies, the
apple cream is finished. Look at this consistency. Look at that. It's a little bit gritty. It's not as smooth or as
homogenous as I would like. Perhaps my margarine wasn't warm enough? At any rate, it has a very
thick frosting-like consistency. Pretty incredible. I've got a pastry bag here
fitted with an 1M tip. So earlier I made some
chocolate cake muffins. This is my favorite chocolate cake recipe. It just happens to be vegan. So let's go ahead and
see how well this pipes. (upbeat music) It pipes beautifully. Look at that. Lovely. Let's set this one aside. I am no piping expert,
but this is pretty great. There you have it, my lovelies. Vegan apple cream. Lovely! Alrighty, lovelies! Look at the beautiful
apple cream cupcakes. Don't they look beautiful? I do have to say that the
frosting does have a slight kind of cream colored hue to them. They're not completely white. And that is largely due to
the fact that these are made with applesauce. I'm gonna eat this one right here. Let's just give the
frosting a taste by itself. Itadakimasu! Mm. (claps) Mm, mhmm. Delicious. It has the mouth feel of buttercream. Smooth and slick and rich,
but it's not so heavy. And I really love the amount of sweetness. It's sweet. It's definitely a frosting, but it's not tooth-achingly sweet. And there's a lovely
aroma of apple in there, along with the vanilla. If you wanted the vanilla
to be more pronounced, I'd say that you could
add maybe half a teaspoon of vanilla extract to this to give it a more
pronounced vanilla flavor. But as it is, absolutely
lovely and completely vegan. (Emmy giggles) So you can indeed turn
apples into cream. (laughs) Alrighty, my lovelies. I hope you enjoyed that one. I hope you learned something. Please share this video with your friends. Follow me on social media,
like this video, subscribe And I shall see you in the next one. Toodaloo, take care. Bye! (light upbeat music) I've never acted on it, but have you ever had the
urge to take one of these and just smash it into someone's nose? Yeah. I have.
