I know. The name of this item is strange. Trust me. It’s a frosting. It’s a pudding. And, you guessed it. It can also be a filling.
I started out looking to make a Berry frosting for Jake’s Vegan/GF Birthday cupcakes. He’s not a fan of powdered sugar, so I played with what I had. This creation was so yummy, we struggled not to eat it with a spoon.
Well, there wasn’t really much struggling. The biggest dilemma was having enough for us all to share.
This would have been a wonderful filling for cake with fresh strawberries.
1 cup granulated sugar
1/4 cup coconut oil/earth-balance-butter combo
1/4 cup almond-coconut milk
1 tbls GF Better Batter flour blend
2tsp corn starch
jam flavor of your choice or ¼ cup cocoa
1 teaspoon vanilla extract
Mix milk, corn starch, and sugar in pot and bring to boil, stirring. Add some of the flour—you’re looking to create a very thick consistency (like brownie batter).
Cool, and add vanilla.
In a mixing bowl, beat oil/butter and jam or cocoa untilfluffy. Add milk mixture and beat for afew minutes to desired consistency. This will thicken more, once refrigerated.