Cookie-Cutter Vanilla Frosting

1. 1

   Sift the powdered evaporated cane juice into a large bowl; add the coconut oil.

2. 2

   Using an electric mixer on low speed, beat until the mixture is soft and the sugar is incorporated.

3. 3

   Add the salt and vanilla and mix briefly.

4. 4

   Slowly add the boiling water and maple syrup as you whip the frosting.

5. 5

   Continue to mix, pausing every so often to scrape down the sides of the bowl with a spatula.

6. 6

   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.

7. 7

   The frosting can be stored in an airtight container in the cupboard for up to four days.

8. 8

   If it has been stored for a few days, heat gently in a double boiler and rewhip it prior to using.

* Per serving · 4 servings · Values may vary.