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cookie-cutter-vanilla-frosting

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

Reminiscent of buttercream, this creamy vanilla frosting is very easy to work with. Someone in the kitchen will be sure to lick the bowl clean!

Yield : Makes enough to frost 24 cookies

Ingredients

  • 1½ cups powdered evaporated cane juice
  • ½ cup coconut oil
  • 1/8 teaspoon sea salt
  • 1½ teaspoons vanilla extract
  • 1 tablespoon boiling water
  • 2 tablespoons maple syrup
  • Organic, gluten-free liquid food coloring (optional)

Directions

1. Sift the powdered evaporated cane juice into a large bowl; add the coconut oil. Using an electric mixer on low speed, beat until the mixture is soft and the sugar is incorporated. Add the salt and vanilla and mix briefly. Slowly add the boiling water and maple syrup as you whip the frosting. Continue to mix, pausing every so often to scrape down the sides of the bowl with a spatula.

2. When the frosting has attained a smooth, fluffy consistency, add the food coloring a few drops at a time until the color is to your liking. The frosting can be stored in an airtight container in the cupboard for up to four days. If it has been stored for a few days, heat gently in a double boiler and rewhip it prior to using.


© 2011 Jennifer Katzinger
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on a serving size of one cookies worth of frosting.

82kcal (4%)
5mg (0%)
11g
0g
5g (7%)
0g
4g (20%)
0g
0g
0mg (0%)
10g
0g
0mg
7mg
0mcg RAE (0%)
0mg (0%)
2mg (0%)
0mg (0%)
 

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