Icings Recipe Gluten-free, dairy-free (casein-free) and hypotoxic


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 :

  1. In a bowl, combine plant-based milk substitute, oil and vanilla and beat vigorously with a whisk.
  2. 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 :

  1. In a bowl, combine plant-based milk substitute, oil and vanilla and beat vigorously with a whisk.
  2. 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 :

  1. Beat all ingredients with an electric mixer.
  2. Cover and refrigerate so that the icing freezes.
  3. Frost the cake and then keep in the refrigerator.

** You can find excellent alternatives to cream cheese in several stores, without dairy products.