How to Make (and Master!) Babycakes NYC Vanilla Frosting Recipe

Ingredients:

1 1/2 cups soy milk (I used and recommend using unsweetened coconut milk)

3/4 cup dry soy milk powder (I used and recommend using dry rice milk powder)

1 tbsp. coconut flour (I used and recommend using tapioca flour)

1/4 cup agave nectar

1 tbsp. pure vanilla extract

1 1/2 cups coconut oil (melted to liquid)

2 tbsp. fresh lemon juice

 

Directions:

In a blender or food processor, combine the first 4 ingredients.  Blend/Process for 2 minutes.  (DO NOT TURN OFF MACHINE). With the machine (STILL) running, (now here comes the trickiest part. .) SLOWLY (meaning DRIZZLE) the oil and lemon juice, alternating between the two until both are fully incorporated.  Pour the mixture in an airtight container and refrigerator for 6 hours (BEFORE USE – this gives it a chance for all the ingredients to take to each other and thicken up) or for up to 1 month.

 

Source: Babycakes NYC

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One Response to How to Make (and Master!) Babycakes NYC Vanilla Frosting Recipe

  1. trialsinfood says:

    those look great!

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