Made with coconut oil instead of egg whites, this allergy-friendly take on the classic cookie icing comes together in
less than five minutes!
Prep Time: 2 minutes
Cook Time: 2 minutes
Total Time: 4 minutes
Yield: 1 cup
2 cups powdered sugar
2 - 3 tablespoons milk of choice
1/4 teaspoon gluten-free vanilla extract
In a small saucepot, combine all ingredients, and heat over a low simmer, whisking constantly until the sugar is completely melted and the mixture is smooth. Use the icing immediately - if it hardens before it can be used, place the pot back over the stove to re-melt.