desserts

Gluten-Free Dairy-Free Vanilla Icing

A dairy and gluten restricted diet can include favourite desserts and sweet treats. Spread this velvety vanilla icing on your gluten-free and dairy-free cakes and cupcakes.

5 min
PREP TIME
140
CALORIES
4
INGREDIENTS
24 (2 tbsp/30mL)
Servings

INGREDIENTS

  • 1 cup (250 ml) dairy-free gluten-free spread, such as soy margarine or vegan buttery sticks or spread softened
  • 1 tbsp (15 ml) Pure Vanilla Extract
  • 1 pound (500 g) gluten-free icing sugar (about 4 cups/1 L)
  • 2 tbsp (30 ml) Coconut Milk

Preparation

  • 1 In large bowl with electric mixer, beat spread and vanilla on medium speed until light and fluffy. Gradually add icing sugar, beating well after each addition and stopping to scrape down sides once or twice, until blended and smooth.
  • 2 Add coconut milk; beat until light and fluffy. If icing is too thick, gradually beat in additional coconut milk, 1 tsp (5 mL) at a time, until spreadable.
  • 3 Test Kitchen Tips:
    Read labels of all recipe ingredients to ensure all are gluten-free.

NUTRITION INFORMATION

(per Serving)

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