With Christmas coming up, yes, only 8 weeks now, it is time to think about what yummy delights you will be baking, invariably full of sugar and butter!! It is a time when self-control generally goes out the window and over indulgence is common place. (Actually, I don’t need Christmas for an excuse, this is me, ALL the time!!)
A time for cake and pudding and shortbread and Kringle, icing is prevalent. In a previous post on frosting I did a cashew based, dairy free recipe, but what if you can’t have nuts? This super-duper easy icing recipe is nut-free. It is based on coconut butter and albeit full of fat, coconut oil is made up of medium chain fatty acids – and only has 3 ingredients.
If you are not making your own coconut butter, you can buy it in most supermarkets, better still, in all Asian grocers. It is usually kept in the refrigerated section. It comes in a block and is very cheap to buy, although don’t expect organic. This one was $2.
If you are using your own homemade coconut butter make sure it is very cold and hard. The idea is that we are making a solid emulsion.200g coconut butter, chopped 2 tab sugar or sweetener of choice a few strips of lemon rind 3 cubes of ice juice of one lemon dash of cold water if required In your TM mill the sugar and rind for 10 seconds on SP 9. Add the rest of the ingredients and mill on SP 9 for 20 seconds. Scrape down the bowl and repeat. If the coconut butter is not soft and whipped, add a dash of water and continue. A chocolate version can be made by omitting the lemon rind & juice, doubling the sugar and adding a tablespoon of cocoa dissolved in 2 tabs of water.