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Vanilla Frosting

Use this vanilla frosting to make delicious -- and allergen-free -- Chocolate Chip Cookie Sandwiches, both recipes courtesy of Erin McKenna of BabyCakes NYC.

  • yield: Makes enough for 12 sandwich cookies

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Ingredients

  • 3/4 cup rice milk or unsweetened soy milk
  • 3/4 cup dry rice milk powder or dry soy milk powder
  • 1 tablespoon coconut flour
  • 1/4 cup agave nectar
  • 1 tablespoon pure vanilla extract
  • 1 1/2 cups coconut oil, melted and cooled
  • 2 tablespoons fresh lemon juice

Directions

  1. Step 1

    In the jar of a blender or bowl of a food processor, combine soy milk, soy powder, coconut flour, agave nectar, and vanilla. Blend ingredients for 2 minutes.

  2. Step 2

    With machine running, slowly add oil and lemon juice, alternating between the two until both are fully incorporated.

  3. Step 3

    Transfer mixture to an airtight container and refrigerate for at least 6 hours before using, and up to 1 month.

Source
The Martha Stewart Show, May Spring 2009

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Reviews (2)

  • SusanaMc 4 Sep, 2009

    Please, where can I find powdered rice milk. Cannot have soy.

  • elwynruth 18 May, 2009

    Thank you Martha for getting this right. The cookbook carelessly calls for 1 1/2 cups of soy or rice milk which makes the end product more like yogurt. Yours was perfect as usual.