A white vegan icing

Nov 16

The holiday season is such a time that goes by so quickly. We all try to get as many memories and magical moments as possible.

One of those moments for us is decorating a traditional Christmas cookie sheet. But this year, we wanted to do something different. Say goodbye to cookies, let's go with gingerbread muffins!

Whether it's just for fun with the kids or to create a great dessert for your guests (including vegans!), here's a simple recipe for deliciously sweet white frosting.

RECIPE

Vegan white icing

Ingredients:

1 can of coconut milk or even better, coconut cream*, refrigerated for at least 12 hours
1/4 cup confectioners' sugar
1 tbsp. teaspoon vanilla (optional)
2 tbsp. teaspoon (or more, to taste) cinnamon (optional, will make the frosting less white)

Instructions:

With a spoon, remove the hardened portion of cream or coconut milk, leaving all the liquid out and place in a large bowl with the confectioners' sugar, vanilla and cinnamon (if desired).

Using a mixer or stand mixer, whisk on low-medium speed until the mixture is smooth and creamy and forms soft peaks (about 3 minutes).

If the icing is not firm enough, put it in the fridge for a few minutes to a few hours.

Frost the muffins or cake and refrigerate.

*We have had the best results with Cha's Organics brand whipping cream.

We tried all these coconut milks. Sometimes too liquid, sometimes one additive too many... until the discovery of the coconut cream of the Cha's Organics brand. In addition to being a Montreal company, their product has several reasons to be loved: