Gluten-free Ermine frosting … the next best thing to whipped cream!
Author: 
Recipe type: frosting
Cuisine: Gluten-free
Serves: enough to frost an 8" layer cake
 
Ingredients
  • 250 ml coconut milk (full fat will give you the best texture)
  • 60 grams sweet rice flour (I like Mochiko brand)
  • pinch salt
  • 1 tsp vanilla extract
  • 2 sticks Earth balance buttery sticks shortening
  • 200 grams (I cup) granulated sugar
Instructions
  1. Whisk the coconut milk and sweet rice flour together in a small saucepan.
  2. Bring to a boil over medium heat, whisking continuously. The mixture will thicken as it comes to the boil. Cook until the mixture is thickened enough that you see whisk tracks.
  3. Remove from the heat, and whisk in the vanilla and salt. Cover with a piece of plastic wrap to prevent the top forming a skin, and let cool to room temperature.
  4. While the "roux" is cooling, beat the Earth Balance sticks with the granulated sugar at least 5 minutes until the mixture is light and fluffy.
  5. Add the cooled roux into the creamed butter and sugar and let it mix another 5 minutes. It should have the texture of thick whipped cream.
Recipe by Real Food Made Easy at http://realfoodmadeeasy.ca/2014/12/gluten-free-ermine-frosting/