Dairy-Free Vanilla Icing – a lovely, light tasting vanilla icing perfect for topping scones and cookies. Gluten-free, Sugar-free, Low-carb, THM-S.
This light. tasty vanilla icing is in between a glaze and frosting. It can be put in a baggie and piped onto your baked goodies. Clip a tiny corner of the baggie and squeeze out the icing. You can go slowly and controlled or go fast and let it get all squiggly like I did on the scone above.
I put in just a bit of butter flavoring in this recipe, if you don’t have any it will still work, but it does add a light, buttery flavor that I think is worth adding in.
Try this icing with my Grain-Free Snickerdoodle Scones.
Trim Healthy Mamas this icing is an S.
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Dairy-Free Icing
- Category: Dessert
Ingredients
- 1/3 cup palm shortening
- 2 tablespoons coconut oil
- 5 teaspoons “powdered”** THM Sweet Blend or homemade sweetener*
- 1 1/2 teaspoons vanilla
- 4 tablespoons unsweetened almond milk
- 1/4 teaspoon butter flavoring (optional, but does give a nice, light buttery flavor)
- pinch of Himalayan salt
Instructions
- Using a mixer, blend palm shortening until creamy.
- Slowly blend coconut oil into the palm shortening until completely blended.
- Mix in powdered** sweetener, vanilla, butter flavoring, and salt.
- Mix in almond milk 1 tablespoon at a time, until light and creamy.
Notes
*homemade sweetener = 1 cup Non-GMO erythritol + 1 teaspoon Now Better Stevia.
** To make powdered sweetener – Put sweetener mix in blender and blend 20-30 seconds until mix is a fine powder.
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