Babycakes Bakery's Vegan Vanilla Icing
Photo by Chelsea Kyle
Creamy, light, and sweet—you’ll want to smother this all over pretty much everything. Way overeager one ambitious morning, I even tried it in a cup of coffee. Please do not do that. It is, however, perfect on just about anything else.
Recipe information
Yield
makes about 2 1/2 cups
Ingredients
1/2 cup unsweetened coconut milk
3/4 cup Better Than Milk Rice or Soy Powder
4 tablespoons agave nectar
1 tablespoon vanilla extract
1 cup melted refined coconut oil
1 tablespoon lemon juice
Preparation
Combine the coconut milk, rice- or soy-milk powder, agave nectar, and vanilla in the bowl of a food processor and blend for 1 minute. With the machine running, gradually pour in 1/2 cup of the coconut oil and process until thoroughly combined. Add 1/2 tablespoon of the lemon juice and process, followed by the remaining coconut oil and lemon juice. Process for 1 minute more. The icing can be stored in an airtight container at room temperature for up to 4 days.
Reprinted December 9, 2011, with permission from Babycakes Covers the Classics by Erin McKenna, © 2011 Clarkson Potter. Buy the full book at Penguin Random House, Amazon, or Bookshop.
