Let's just dive in, shall we? Not only does this produce a thick and creamy vanilla frosting, it also doubles as a whipped topping, and left unrefrigerated it becomes a vanilla sauce to serve with crumbs, shortcakes, or volcanoes. And why stop there? I especially love the sauce on savory bites like corn bread, muffins, and biscuits, where it acts like a decadent sweet butter. If you try to steer clear of soy, replace the liquid and powdered soy with the rice milk variety for both in equal measure—but be advised that the result will taste slightly sweeter. Please note: If it's true frosting you want, be sure to factor in the full six hours for it to chill and set.
Editor's note:Use this frosting to topVanilla Cupcakesor to makeChocolate Chip Cookie Sandwiches,both from Babycakes.
Ingredients
Makes enough to frost 24 cupcakes
在一个搅拌器或是一个食物加工器,结合大豆milk, soy powder, coconut flour, agave nectar, and vanilla. Blend the ingredients for 2 minutes. With the machine running, slowly add the oil and the lemon juice, alternating between the two until both are fully incorporated. Pour the mixture into an airtight container and refrigerate for 6 hours or for up to 1 month. (If you plan to use it as a sauce, store the mixture at room temperature for up to 1 week.)
Leave a Review
Reviews (5)
Back to TopOutstanding vegan, GF recipe. Understand that these recipes are great by their own rights, and are TOTALLY DIFFERENT than the flavors and textures of conventional baked goods. As a vegetarian of 25 years and a vegan of 1 year, I can attest that this recipe rocks. I've even served it to non-vegans, who have loved it. I like Babycakes chocolate cupcakes best, especially with the espresso to offset the "beaniness" of the garbanzo/fava flour. These are my absolute favorites, especially with this coconut-vanilla icing.
vegimaven
Huntington, NY
5/21/2014
People need to understand this is from a specialty bakery and that this recipe is meant for people who can't have gluten, dairy, refined sugar and egg. I have tried many many frostings, cupcakes and cakes. The only ones I will ever make again are these, from Babycakes. We can not have soy so I use unsweetened Almond milk and powdered Rice milk instead. I have had many "regular diet"/ no food restriction people who devoured the cakes, even eating the frosting with a spoon. Follow directions and either a strong blender or food pro. I have heated the coconut oil to liquid before adding it to a blender and that does assist the motor.
nikkimaree
Denver, CO
12/17/2012
Three of my well-seasoned baking friends and I tried this recipe for a Bake Sale.. good gosh! The frosting tastes overpoweringly of 'soy' and coconut, it has an off color and is made from expensive ingredients to boot. After we tested several other recipes from the Babycakes cookbook, we all agreed that this book was put together with little or no testing when the recipes were reduced for the commercial market. It's either that or the writers don't want to give away their real recipes. If these were the actual quantities, bake times and ingredients, Babycakes wouldn't sell many cupcakes! As a previous Cafe owner and caterer I found it very disappointing.
wooflequeen
San Francisco, ca
11/1/2011
are you kidding?????? the ingredients are far fetched!!!!!
carla4_10091094
durand, michigan
6/9/2011
Make this the day before the cupcakes. I added 1/3 Cup cocoa powder and sprinkled flaked coconut over the frosted cupcakes - yum! Unless you have a very strong blender I would recommend the food processor for this.
Iwanttogotothere
5/31/2010
