When I first started writing recipes for this blog, we were still working on figuring out some issues with one of my children. We had not yet pulled dairy or done any extensive allergy testing. In fact, we had been told by doctors that my child’s condition and its healing had nothing to do with diet. (Insert eye roll here.)

In my gut, and by all the reading I had done before, I knew differently. I proceeded with my intuition, found a functional medicine practitioner to confirm my suspicions (and then some), and then completely changed our entire family’s diet – mostly because I wasn’t going to cook several types of meals at mealtime! I now cook gluten, dairy, and soy free 100% of the time here. Nobody’s health has suffered so far (Praise God!), nor has taste (for the most part…there is definitely a difference)! Blog recipes from here forward will reflect our current normal. *Past recipes contrary to this lifestyle have been removed.*

I don’t plan to talk much about my child or their condition here; most of their personal information will be left off the blog, but if you’d like to message me personally, or if you already know our story and need help – please contact me! 👌👊

Last week, I posted a picture on Instagram of a cake I recently made for a birthday party. Comments and messages alluded to the difficulty associated with a cake of this sort! If any of you cook dairy free, you know how difficult it is to replicate something like frosting, let alone be able to pipe it! I altered a purely dairy recipe from Pinterest and made it my own with an excellent result! And so you know that you are capable…I HATE baking and this was the first time that I had EVER piped frosting! You can do it dairy free too! Just follow the directions below! At the end, I’ll list the video I used to learn how to pipe roses! SO. EASY!

Whipped Dairy Free Frosting

4 15-16 oz. cans of organic canned coconut milk (drained)
8 Tbsp dairy free cream cheese (I used Daiya as that is the only available brand here.)
8 Tbsp organic powdered sugar
4 tsp vanilla extract

Directions:

  1. Cool coconut milk cans in the refrigerator overnight.
  2. Add ingredients together in a mixing bowl. Also add food coloring in this step if you so desire.
  3. With a hand mixer, blend all ingredients until it has a thick viscosity, but not hard. (See video below on piping).
  4. Pipe frosting as shown in the video below. ⬇️⬇️ *You may need to cool the frosting in the refrigerator periodically during piping.*

Voila! This is so easy! Warning…..if you are not a fan of coconut, this may not be for you. It does have a slight to moderate coconutty flavor!

Video!

Here is my cake!

IMG_20181026_171644_207

HaPpY bAkInG! Enjoy, and COMMENT with your thoughts and results, please!

❤ Jess

Note: We strive to eat naturally. To us, that means we eat locally, organically, and we avoid foods that are genetically-modified and/or processed whenever possible! When prepared, recipes are modified as such. Some of us here also eat gluten, soy, and dairy free!

4 thoughts on “Whipped Dairy Free Frosting

  1. I can’t wait to try this! I am making this for my youngest childs first birthday (insert teary eyes). Thanks for including the video to pipe 🙂 Do you know if you could add cocoa to make it chocolate? And I LOVE LOVE that there is only 8 Tbsp of powdered sugar, I am not a fan of sweet frostings. Thanks again for sharing

    1. Hey Nicky! I have not tried adding chocolate, but I would think adding it slowly (to watch for piping thickness) would be ok. I’d try maybe a 1/4 c. cacao to start and increase as able and then to desired flavor! Let me know how it goes!

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