As I use this icing recipe for most of my desserts, I figure I should give it its own post. I think it's worthy of that. It's a really versatile recipe. You can keep it at room temperature as a "sauce" to pour over crumb cakes, cinnamon rolls, toast, potato chips ... you will want to eat spoonfuls of it. Beware: you will want to put it on all the things.

Or you can cool it (for a minimum of 3 hours in the refrigerator) and pipe it onto cupcakes and cakes as a pretty frosting.

Play with it! I've made a rainbow of different frosting flavors with this recipe. Mocha, cinnamon, vanilla, chocolate, chocolate orange, hazelnut, kahlua, whiskey, pumpkin spice, etc. It's safe to say I prefer rich flavors over fruity flavors (though I can see a gorgeous strawberry icing in my future).

Healthy Vegan Frosting

Adapted from Erin McKenna's "Vanilla Icing" via Babycakes Cover the Classics

Notes - To make it a chocolate icing, you can either add 2 tablespoons of cocoa powder, or -- like me -- substitute 1/4 cup coconut oil with 1/4 cup liquid chocolate. It will be much thicker -- like ganache frosting.

Ingredients

• 1/4 cup agave nectar

• 1/2 cup warm almond milk, coconut milk, soy milk etc.

• 3/4 cup Better than Milk Soy (or Rice) Powder

• 1 tbsp vanilla extract

• 1 cup coconut oil, melted

Method

1. In a magic bullet (or cuisinart) combine & blend almond milk, agave, soy milk powder, and vanilla until uniform in texture. Add coconut oil 1/4 cup at a time, blending until creamy.

2. Keep at room temperature to keep it a sauce (lasts up to a week -- if you don't eat it all, that is!). Or refrigerate for a minimum of 3 hours to create a perfectly pipeable frosting.

What icing recipes are you in love with right now? xo -- Renee