The Raw Cooked Vegan

Monday, September 13, 2010

Vanilla Coconut Frosting

This is definitely a super tasty frosting and it's so easy! I went through several different experiments with frosting and most of them came out too runny (picture eating a cupcake with runny's like trying to eat a melting ice cream cone).

I just recently came up with this recipe.  It holds up well and doesn't melt down the sides.  I LOVE coconut and it goes well with any flavor cupcake. 

Vanilla Coconut Frosting

1 cup powdered sugar
1/4 cup unsweetened soy milk
3 TBS shredded unsweetened coconut
2 TBS Earth Balance Buttery spread
1 TBS Extra virgin coconut oil
1/2 tsp vanilla extract or a 2 inch piece of scraped vanilla bean

Add all ingredients in a high speed blender. Blend thoroughly for about 4 to 5 minutes. Consistency will be thick, but will still churn in the blender. Turn off blender and carefully remove blade from bottom so the you can easily spoon out the frosting into a bowl.

Note: Extra virgin coconut oil typically comes in a jar and is white in color and solid at temperatures below 76 degrees. It will become a clear oil at temperatures 76 and above.

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