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Whipped Caramel Icing Recipe

Ingredients

Instructions

  • Heat a small saucepan over the stove with the coconut milk and tapioca / arrowroot
  • When it thickens, whisk over the heat for 1 minute.
  • Pour the big blob into a bowl and pop some baking paper over its surface.
  • Pop in the fridge until it cools (2 hours)
  • Then once it’s cooled you can make the icing
  • Pop into a kitchenAid mixer or using handbeaters, whip the butter until a couple of shades paler.
  • Add vanilla powder and sugar and beat on high for 30 seconds
  • Then add the blobby cold thick coconut milk / flour mix and the 2 tsp lime/ lemon juice
  • Beat on high for 1-2 minutes until well combined and the texture is a marshmallow whipped texture.
  • You’re done. Pop in the fridge for 30 minutes before working with it. It’s going to be easier once thickened a little. It will set really nicely and not spill or wobble so pop in the fridge and take out a couple of hours before serving so the butter isn’t hard any more.

Colour / flavour options

  • To make it pink – Add 1 tbsp beetroot juice or 1 tbsp raspberry juice from frozen raspberries
  • To make it chocolatey – Ditch the lime / lemon juice and add 1-2 heaped tbsp cocoa powder (raw or dutch processed) and whip that into it with the sugar.
  • To make it chocolatey – Ditch the lime / lemon juice and add 1-2 heaped tbsp cocoa powder (raw or dutch processed) and whip that into it with the sugar.
  • To make it “Christmas in July” – You didn’t hear it from me, but a tbsp cognac instead of the citrus juice and a tsp ground cinnamon, turns it into eggnog icing. I’m serious.