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At Last: A Healthy Vanilla Icing Recipe!

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No sugar needed!

No sugar needed!  Even the sprinkles were ‘healthy’ from the healthfood store.

You know how it is after you eat a cake or something with icing on it… it tastes so good going down… but sometimes, the icing is so sweet that it makes your teeth hurt, and then if you can’t brush your teeth right away, you’re left with this icky residue that doesn’t go away until you brush?  Also, if you’re making a cake for a kid, you’re probably not too stoked about giving them icing full of sugar… but what to do… you really want some yummy icing?!

This icing is ‘Paleo’ inspired.  I’m certainly not on the Paleo bandwagon, by any means, but I do like some of their recipe ideas.  you can’t go wrong with this recipe.  Alter it and play around to get what you want, I think you’ll love it… Even my ultra picky husband liked it!

Special Note

Since the icing is coconut oil based, temperature is a big factor.  The melting point of coconut oil (when it turns from solid to liquid) is about 23°-26°C (75° F).  The cooler it is in your house, sort of the harder the coconut oil, and obviously, if it’s hot, the oil will be liquid.  When making your icing, it’s best if your coconut oil is at least slightly firm, so you may need to put it in the fridge for a few minutes before you make the icing.  You will want to put your cake or cupcakes in the fridge BEFORE icing, that way when you put the icing on, it won’t melt the icing (it doesn’t take much heat to melt it).  Keep iced cake in the fridge for as long as possible before eating.  If it’s winter, or relatively cool, you can leave the icing out for a while and it won’t melt, but keep an eye on it anyway.

Ingredients

2 cups coconut oil

1 cup creamed honey or sweetener (I used creamed honey and it helped with the melting factor, but regular honey works too.  Use maple syrup or agave to make it vegan and you can easily reduce the amount of sweetener, my advice would be to sweeten to taste if you don’t have an overly-sweet tooth.)

2 teaspoon of vanilla (or, if you’re like me, I just dump a whole bunch in)

*to make chocolate icing, just replace the vanilla with a couple (or 3 or 4 if you’re really a chocolate freak) teaspoons of raw cacao and again, you can greatly reduce the amount of sweetener.

Directions

Make sure coconut oil is slightly hard.  Put all ingredients in blender and mix until smooth.  Apply to cooled cake, and then stick back in the fridge.  Too easy!

7 Responses »

  1. Lucky me even got to try some of this and it tasted delicious!

    Reply
    • Did you like the cake part? It was my first time using spelt for a cake, I wasn’t too sure about it!

      Reply
      • I did like the cake, I even shared it at work and they liked it too. I’ve used spelt only once before, but it was with one of my experiments and it didn’t really work. Although spelt may not have been the reason that it was a fail.

  2. Hi! This is great. I’ve been experimenting with icing too. I am trying to avoid icing sugar and vegan margarine (because it contains palm oil). I have found coconut butter to be effective. I also add maple syrup and vanilla (or orange zest, for choc orange cakes). I’m happy to see that I can use coconut oil too. I hadn’t tried that. 🙂

    Reply
    • Glad you found this! I think you can really play around with the recipe. I tried putting shredding coconut and maple syrup and agave syrup but that one sort of flopped. Not sure if you do honey?

      Reply
      • We don’t eat honey. We always have a bottle of maple syrup in the kitchen though. 🙂

      • I found the maple syrup was a little weird, but that could have been because I tried it with chocolate cake maybe? I think if you do the chocolate version of the icing, the coconut oil, just a bit of sweetener and some raw cacao is totally yummo!

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