Directions
- Microwave cream cheese for 30 seconds to ensure soft.
If the coconut oil isn't runny, microwave for a few seconds to get it to a runny consistency.
- Place all 3 ingredients (cream cheese, icing and coconut oil) in a large mixing bowl and beat on high for 2 minutes.
Scrape down sides as you go to ensure its blended evenly. Note: the Vegan Cream Cheese is an off-white colour. The longer you beat on high, the lighter and whiter it will become!
Icing may be quite runny. Refrigerate for 30 minutes and it will firm up as the coconut oil sets.
Recipe Note
Our Sugar-Free Icing Mix is a lovely vanilla bean flavour, so you can enjoy as is, but you can also add your favourite flavours such as coffee, mashed berries, peppermint essence or citrus zest.
Storage
Last for 5 days in fridge, we don't recommend freezing!.
Looking for some other dairy free or vegan icing options?
Dairy Free Ganache
Coconut Yoghurt DrizzleCoconut Cashew Icing
Coconut Whip Icing
Nutrition
Serving Size
27
Calories 93,
Protein
1.3 grams,
Fat
9.1 grams,
Saturated Fat
7.7 grams,
Carbs
0.4 grams,
Sugar
0.2 grams,
Sodium
257 milligrams
