Creamy Vanilla FrostingAug 20 2012 by
The last 3 weeks were filled with some seriously awful cupcake and frosting failures. I had lumpy frosting, watery frosting, chalky frosting and just plain horrible tasting frosting. Of course the 20 or so batches of cupcakes I made that all failed made my frosting adventure seem great. It was seriously mission impossible. It got so bad that at one point everyone in my family refused to try anymore of my ‘attempts’. I spent hours and hours searching for tips to make a frosting that contained no artificial junk or added chemical agents. I spent about $150 on coconut oil before I finally had a winner. I made a second and third batch just to make sure the first time wasn’t just some fluke – and it wasn’t. I finally had a creamy, thick mixture that looked, tasted and felt like real frosting. Now I just needed to make the perfect cupcake…
- 1 1/2 cups unsweetened soy milk
- 3/4 cup dry soy milk powder *see notes
- 1 tbsp coconut flour
- 1/4 cup coconut nectar
- 1 1/2 tbsp pure vanilla extract
- 1 1/2 cups melted coconut oil
- 2 tbsp fresh lemon juice
- In a food processor, combine the soy milk, soy powder, coconut flour, coconut nectar and vanilla. Process for 1-2 minutes.
- While the machine is still running, SLOWLY drizzle in the melted oil in half cup increments. After each half cup add in 2 tsp of the lemon juice. This step should take about 10 minutes or so. The oil should be added in only in a small thread-like stream. Adding in too much will result in a watery frosting.
- Once all the oil and lemon juice has been added pour the mixture into an airtight container and refrigerate for 6 hours or for up to 1 month.
Makes approximately 3 cups.
Serving size 2 tbsp.
Nutrients per serving: Calories: 142, Cal. from Fat: 128, Total Fat: 14g, Sat. Fat: 12g, Carbs: 1g, Fiber: 1g, Sugars: 0g, Protein: 2g, Sodium: 0mg, Chol: 0mg
This frosting is kinda like an airy version of cream cheese. Because of the use of coconut oil it has a slightly coconut taste but overall tastes like a rich vanilla frosting. While it’s perfect for cupcakes I also used it for Cheesecake Stuffed Raspberries and as a topping for my Crispy Waffles. Since the frosting will keep for about a month in the fridge you can find tons of uses for it!
I was not able to find organic soy milk powder (without other ingredients) at my local grocery stores so I ended up ordering it online. I found a great place that not only had organic powder but it contained nothing but organic soybeans!!! #WIN Shipping was very reasonable and I received the product very quickly. You can find the soy powder here.
A note about substitutions. Try at your own risk! I made about 4 different variations of this frosting and none of them worked. Also, I was not able to make this properly in anything but a food processor. My Vitamix didn’t work. In theory I think this will work well by using rice milk and rice milk powder. The only reason I didn’t try it was that I was unable to find a plain organic rice milk powder. If you have more luck and give it a try please let me know how it turns out. You can not however substitute the coconut oil – this is a must and any other oil will NOT work.
I can’t state enough how important it is to add the oil in SLOWLY. This will make or break your frosting. You need a steady thread- like stream. If you add in too much too soon you will end up with a more liquid type frosting. Take your time, pour slowly and you’ll be rewarded with thick creamy frosting.
You can store the frosting in an airtight container in the fridge for up to 1 month. When using it as a frosting for cupcakes, make sure to refrigerate the cupcakes after about an hour at room temperature. The frosting will start to turn yellow if it’s left sitting out for too long. The taste will still be fine but they don’t look as appetizing.