After coming up with a delicious gluten-free vanilla cake (see post here), I needed an equally delicious dairy and egg free icing to go on it. This is it. And I don’t even like the taste of coconut all that much. I sure do with this icing though. Maybe it’s all the sugar. Seriously, it’s sweet. And so, so good.
- 1/4 c. coconut oil
- 3 Tbs. french vanilla coconut milk creamer
- 2 Tbs. coconut milk
- 1 tsp gluten-free vanilla (Clear extract could help keep the color of the icing lighter. I did use regular and I really didn’t notice.)
- 1 Tbs. lemon juice
- Mix the coconut oil until there are absolutely, positively no clumps of oil left. Don’t melt it at all. Just cream it while you ponder the meaning of the words strength and patience. ;) Just kidding. Sort of.
- Add in the vanilla and coconut milk. Sift in 1 cup powdered sugar. Using a hand-mixer, mix until well-blended. Add in creamer and sift in anther cup powdered sugar. Mix until blended. Add in lemon juice and remaining 1/2 cup powdered sugar (again, sifted). Mix until all is completely blended. The consistency should be smooth, but not runny. (I forgot to take a picture). If too runny or sticky, add in coconut milk or sifted powdered sugar until you get the desired consistency.
- This makes enough icing for two 8×8 or a double layer cake.
- The first cake I iced when it had cooled and before the frosting went in the refrigerator. It was good, but ran a little, then firmed back up.
- The second cake was iced a couple days later, after the icing had been refrigerated. I let it warm up to room temperature before icing. It was a tad bit more difficult to ice with, but it kept it’s shaped and was worth the extra effort. If you want to pipe the icing (which I can’t vouch for), I would recommend refrigerating it over night first.