Icings Recipe Gluten-free, dairy-free (casein-free) and hypotoxic
By: Cuisine l'Angélique
Vanilla icing
- 30 ml (2 tbsp) plant-based milk substitute
- 15 ml (1 tbsp) light olive oil
- 5 ml (1 tsp) vanilla extract
- Icing sugar
PREPARATION :
- In a bowl, combine plant-based milk substitute, oil and vanilla and beat vigorously with a whisk.
- Gradually add icing sugar, whisking between each addition, until desired texture is achieved.
Naturally coloured icing
ORANGE OR PINK
- 30 ml (2 tbsp) extractor (orange) carrot juice or beet juice (pink)
- 15 ml (1 tbsp) light olive oil
- 5 ml (1 tsp) vanilla extract
- Icing sugar
PREPARATION :
- In a bowl, combine carrot juice (or beetroot), oil and vanilla and beat vigorously with a whisk.
- Gradually add icing sugar, whisking between each addition, until desired texture is achieved.
(Carrot juice allows us to naturally colour our frostings. For a pink colour, use beet juice obtained from a juice extractor).
Orange icing
- 30 ml (2 tbsp) orange juice
- 15 ml (1 tbsp) light olive oil
- 10 ml (2 tsp) orange zest
- 5 ml (1 tsp) vanilla extract
- Icing sugar
PREPARATION :
- In a bowl, combine plant-based milk substitute, oil and vanilla and beat vigorously with a whisk.
- Gradually add icing sugar, whisking between each addition, until desired texture is achieved.
Imitation "cream cheese" icing
- 255 g (1 small package) of "cream cheese"**
- 40 g (1/3 cup) icing sugar
- 5 ml (1 tsp) vanilla
PREPARATION :
- Beat all ingredients with an electric mixer.
- Cover and refrigerate so that the icing freezes.
- Frost the cake and then keep in the refrigerator.
** You can find excellent alternatives to cream cheese in several stores, without dairy products.
