A white vegan frosting

The holiday season flies by so quickly. We all try to collect as many memories and magical moments as possible.

One of those moments for us is decorating a traditional Christmas cookie platter. But this year, we wanted to do something different. Out with the cookies, let's go with gingerbread muffins!

Whether it's just for fun with the kids or to create a stunning dessert for your guests (vegans included!), here's a simple recipe for a deliciously sweet white frosting.

RECIPE

Vegan White Frosting

Ingredients:

• 1 can of coconut milk or even better, coconut cream*, refrigerated for at least 12 hours

• ¼ cup powdered sugar

• 1 tsp vanilla (optional)

• 2 tsp (or more, to taste) cinnamon (optional, will make the frosting less white)

Instructions:

With a spoon, scoop out the hardened portion of cream or coconut milk, leaving all the liquid aside, and place in a large bowl with the powdered sugar, vanilla, and cinnamon (if desired). 

Using a hand mixer or stand mixer, whisk on low-medium speed until the mixture is smooth and creamy and forms soft peaks (about 3 minutes). 

If the frosting is not firm enough, refrigerate it for a few minutes to a few hours. 

Frost the muffins or cake, then refrigerate.

*We achieved the best results with Cha’s Organics whipping cream. 

We tried all these coconut milks. Sometimes too liquid, sometimes an additive too many... until we discovered Cha's Organics coconut cream. In addition to being a Montreal company, their product has several reasons to be loved:

• Fair Trade Certified

• Organic Certified

• Gluten-Free

• No Added Sugar

• No Preservatives or Sulfites

• Non-Irradiated

• 100% Delicious

• 1% of sales will be donated to the protection of wild elephants in Sri Lanka

Isn't that great? We're adopting it!