You could ask my kids about my little happy dance and shouts of “eureka!” Or you can just take my word for it that I was a just a wee-bit overexcited (to say the least) when I finally found a way to make a delicious dairy-free, refined-sugar-free icing perfect for decorating cookies!
What makes this icing so wonderful is the fact that its consistency allows for easy decorating without running and spreading. In fact, this icing will even firm up at room temperature within an hour or so, making packing them up to give to your favorite sweeties a lot less messy.
This delightful recipe is just one of more than 100 irresistible grain-free, dairy-free recipes in my new cookbook – Everyday Grain-Free Baking!
From breads, biscuits and muffins to savory snacks and decadent treats, you’ll find step-by-step instructions, beautiful color photographs and helpful tips & tidbits to make all of your GF baking adventures a delicious success!
Click here to get a SNEAK PEEK of the book!
Ingredients
- 1/2 cup coconut butter
(not coconut oil)
- 1/2 cup coconut cream (see recipe instructions below)
- 1/4 tsp unflavored gelatin
- 1 tbsp coconut milk
(or water)
- 3 tbsp pure honey
- 1/2 tsp pure vanilla extract
- Optional: natural food coloring
or fine-ground dried strawberries
Instructions
- For the Coconut Cream: Place one can of coconut milk in the refrigerator for several hours or overnight. This will result in the coconut cream rising to the surface. Measure out 1/2 cup of the cream at the top of the can. Reserve the remainder for another use.
- In a small bowl, add 1 tbsp of coconut milk (or water) to 1/4 tsp of unflavored gelatin. Whisk well; set aside.
- In a small saucepan, add the coconut cream, coconut butter, honey and vanilla. Warm over low heat just until coconut butter is melted. Whisk well to thoroughly combine the ingredients. Then, whisk in the gelatin and remove from the heat.
- Transfer the mixture to a mixing bowl, cover and refrigerate for at least 2-3 hours or overnight.
- Remove icing mixture from fridge. If you've allowed it to sit in fridge overnight, you'll need to let it sit for a bit as it will be very hard. Once it softens a bit, if you'd like to add color, separate the icing into separate mixing bowls and add desired colors. Or use fine-ground dried strawberries to add color and flavor.
- Then, using a stand mixer with whisk attachment (or electric hand mixer), whip the icing until it becomes light and fluffy (about 2-3 minutes on high). Be sure to rinse whisk (beaters) well and dry, before mixing the next color.
- Transfer icing to a pastry bag with writing tip insert. Or place in ziplock baggies and snip corners to decorate.
- Keep icing in the fridge until ready to use. (Icing can be made one day in advance. Again, if it's been left in fridge for more than a couple hours it will be very hard, so allow it to sit at room temp for a bit until it softens. Then decorate.)
Curious about these adorable heart cookies? Those are a special guest recipe post I’m sharing over at Honeyville Farms. Inspired by those classic little conversation heart candies, these delicious heart-shaped cookies are certain to bring smiles to the faces of those you love – not only because they’re absolutely adorable, but more important because they taste great too!
(or 
)
(65% cacao or higher)
with 
; set aside.
or hand mixer, mix together the butter, coconut oil and rapadura in a large bowl until very creamy (like frosting).
to finish cooling.
. Then you can easily take out what you need and place directly into your child’s lunchbox – no need to thaw.
