Well this is just versatile Indulgence at it’s finest. Another favorite fro NYC’s super gluten and diary free bakery BabyCakes. Not only does this recipe produce a thick and creamy vanilla frosting, ot doubles as a whipped topping, and left un-refridgerated becomes a vanilla sauce. If you avoid soy, replace the powdered milk with almond milk powder. Please note: If you really want a true frosting be sure to factor in the full 6 hours for it to chill and set.
Makes enough to frost 24 cupcakes.
1½ cups / 375gr unsweetened soy milk
3/4cups / 95 gr dry soy milk powder
1TBL / 1 soup spoon coconut flour
¼ cup / 75gr agave syrup
1 TBL / 12 gr vanilla extract or 1 vanilla bean
1½ cups / 315gr coconut oil. melted and cooled (but not hard!)
2 TBL / 2 soupspoons fresh lemon juice
In a blender or food processor, combine soy milk, soy powder, coconut flour, agave nectar, and vanilla. Blend the ingredients for 2 minutes. With the machine running, slowly add the oil and lemon juice, alternating between the 2 until both are fully incorporated.
Pour the mixture into an airtight container and refridgerate for 6 hours or up to 1 month if you want a real frosting. If you plan to use it as a sauce, store the mixture at room temperature for up to 1 week.