plain jane Posted July 12, 2012 Share Posted July 12, 2012 Help! I need a delicious GFCF cake frosting recipe ASAP. :willy_nilly: Chocolate preferred, but any flavor is fine as long as it's really yummy. :) I just know this board can come through for me. :D Quote Link to comment Share on other sites More sharing options...
Oakblossoms Posted July 12, 2012 Share Posted July 12, 2012 I use a buttercream recipe. But, I use full fat coconut milk and safe margarine. Yummy! It is even better when it sits in the fridge. The coconut milk changes flavor once it sits a bit. Quote Link to comment Share on other sites More sharing options...
plain jane Posted July 12, 2012 Author Share Posted July 12, 2012 I use a buttercream recipe. But, I use full fat coconut milk and safe margarine. Yummy! It is even better when it sits in the fridge. The coconut milk changes flavor once it sits a bit. That does sound yummy. I've got an incredibly dumb question: What is full fat coconut milk? Do you mean the stuff that comes in a can? Or the ones in the carton in the fridge section of stores? Is it labeled as such? As for the margarine- can it be from a tub or must it be a stick? I'll google a buttercream recipe and see if I can substitute. Thanks. Quote Link to comment Share on other sites More sharing options...
SilverMoon Posted July 12, 2012 Share Posted July 12, 2012 As for the margarine- can it be from a tub or must it be a stick? Only if it's a brand new tub, or you risk cross contamination. All my frosting recipes are naturally gluten free. Do they often call for flour? Powdered sugar ought to have corn starch, not wheat. Again, new package to eliminate cross contamination. Quote Link to comment Share on other sites More sharing options...
Oakblossoms Posted July 12, 2012 Share Posted July 12, 2012 Full fat, from a can. It makes it really thick and gives it an awesome texture. Quote Link to comment Share on other sites More sharing options...
Oakblossoms Posted July 12, 2012 Share Posted July 12, 2012 You can even just open the can from the bottom a bit to drain of the water. Save that for rice or oatmeal or smoothies. Then use the fatty stuff. I keep cans of coconut milk in the fridge so I can get to the fatty stuff:tongue_smilie: Quote Link to comment Share on other sites More sharing options...
Lisa in Jax Posted July 12, 2012 Share Posted July 12, 2012 Mock Cream Cheese Frosting 1 4-6 oz. container “Follow Your Heart” vegan cream cheese 2/3 of a 15 oz tub of Earth Balance buttery spread (or soy-free buttery spread) 1.5-2 pounds GF confectioner’s sugar 1-2 TBS vanilla (optional) Allow Earth Balance spread to sit out on the counter for an hour or so, so that it's close to room temperature. (You want it to be soft, but not runny.) Add non-dairy cream cheese and blend together. Add confectioner’s sugar in small batches until the frosting is the consistency you like. To make Chocolate Cream Cheese Frosting, dissolve 2 TBS gfcf cocoa powder in 5 TBS hot water and set aside while you make the frosting above, omitting the vanilla. Add the cocoa and water to the frosting and blend well. Refrigerate or freeze any unused frosting. Quote Link to comment Share on other sites More sharing options...
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