Okay, if you’ve been reading my tweets or my posts lately you’ll know that I’ve found a new blog that I am in love with!
It’s called The Cinnamon Quill and it’s written by Jenn.
Last weekend I made Jenn’s Gluten-Free Oreo Cookies – can you believe it? I veganized them but it was really easy since they were practically vegan already. They were so delish! Callum has been asking for them all week, sadly they didn’t last much longer than a day or two. He adored them and it made me so happy to bake something “normal” but healthy-ish that he could enjoy. Now if I could just get my hands on the stamp Oreo uses.
The icing recipe that Jenn used for the cookies was perfect. It is probably the best icing I’ve ever tasted, and being an icing girl (spent a childhood and most of my adulthood licking it off cupcakes) that means a lot. I know icing!
So this week I made Pete some chocolate cake so we could celebrate the release of his first book on Amazon (check it out here). I wanted to make a yummy but healthy-ish icing so I pulled out Jenn’s recipe and decided to try grinding my own cane sugar.
Here’s what I did so you can do it too:
I used an old coffee grinder (the one I use to grind flax seeds). I have tried to do it with an immersion blender and it didn’t work. I also make it with my awesome Blendtec.
I measured out the required amount and ground it in the coffee grinder until I felt like it was as close as it was going to get to powdered sugar. It took 1-2 minutes to get it to a nice powder.
I had to use almost a half cup of extra cane sugar. Lastly, I stirred in 2 tablespoons of arrowroot flour.
And that was it! Homemade icing sugar made with cane sugar.
It was just as yummy and it had a nice light caramel colour. It wasn’t bleached white, like we’re used to, but do we really want bleached sugar? The texture was a little bit different but for me that’s a sacrifice I’m willing to make!
I can’t imagine ever buying icing sugar again.
Here’s the recipe, reprinted with Jenn’s approval.
1/4 cup Earth Balance Butter at room temperature (her recipe called for real butter, I always use coconut oil)
1/2 tsp (or more) vanilla
1 3/4 cups of powdered sugar (make sure you measure before and after grinding)
2-4 tbsp hot water or dairy-free milk
Using a whisk attachment, blend butter and vanilla until combined and fluffy, about 2 minutes. Add ground cane sugar and combine. You will need to add the hot water but do it 1-2 tablespoons at a time so you don’t add too much. Beat on medium speed for 3 minutes.
And of course, here’s a link to the Oreo Cookie recipe and the original icing recipe. I’ll post the TWF Chocolate Cake recipe soon!