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.
How to Make Homemade Icing Sugar
- Use 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.
- Measure the required amount of unbleached cane sugar (that the recipe calls for), plus an extra half cup and grind it in the coffee grinder or Blendtec until it is as close to powdered sugar as possible. It took 1-2 minutes to get it to a nice powder (in the coffee grinder, less in the Blendtec).
- Stir in 2 tablespoons of arrowroot starch or tapioca starch/flour.
And that is it! Homemade icing sugar made with cane sugar. You can follow the same method using coconut sugar, however it won’t be white so coconut sugar is best used for chocolate icing recipes.
Homemade icing sugar is just as yummy and it has a nice light caramel color. It won’t be 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. And people always ask me for my recipe!
Here’s the recipe for Vanilla Frosting, reprinted with Jenn’s approval.
- 1/4 cup Earth Balance Butter at room temperature (her recipe called for real butter, I also use room temperature coconut oil)
- 1/2 teaspoon (or more) vanilla
- 1 and 3/4 cups of powdered sugar (make sure you measure before and after grinding)
- 2-4 tablespoons warm water or dairy-free milk
1. Using a whisk attachment, blend butter or oil and vanilla until combined and fluffy, about 2 minutes.
2. Add ground cane sugar and combine.
3. You will need to add the water or milk 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!
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