Cookie-Cutter Vanilla Frosting – a delicious recipe with cane juice, coconut oil, salt, vanilla, boiling water, maple syrup. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Sift the powdered evaporated cane juice into a large bowl; add the coconut oil.
2
Using an electric mixer on low speed, beat until the mixture is soft and the sugar is incorporated.
3
Add the salt and vanilla and mix briefly.
4
Slowly add the boiling water and maple syrup as you whip the frosting.
5
Continue to mix, pausing every so often to scrape down the sides of the bowl with a spatula.
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
The frosting can be stored in an airtight container in the cupboard for up to four days.
8
If it has been stored for a few days, heat gently in a double boiler and rewhip it prior to using.
317
kcal
Calories
34
g
Fat
5
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 1/2 cups powdered evaporated cane juice, 1/2 cup coconut oil, 1/8 teaspoon sea salt, 1 1/2 teaspoons vanilla extract, and more.
Yes, Cookie-Cutter Vanilla Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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