Carob Frosting
A delicious frosting to complement your Carob Cake! Silky smooth, mildly sweet, and teeming with loads of minerals, this humble treat gives more than what you bargained for.
Ingredients
- 1 cup soy milk or nut milk (warmed)
- 1/4 cup coconut milk
- 1 tsp vanilla (non-alcohol)
- 1/2 cup Better Than Milk soy or rice powder (vanilla flavor)
- 1 Tbsp Roma
- 2 cups carob chips
Instructions
- Blend all ingredients in blender until smooth.
- Refrigerate to allow it to set before frosting cake.
- Eat and Enjoy - to the Glory of God! (1 Corinthians 10:31)
Notes
HELPFUL TIPS: The longer the frosting is churning in the blender, the "thicker" your icing will be (after it's removed from the refrigerator)... not necessarily a bad thing if you want something similar to that of fondant.
Likewise, the less time the frosting spends in the blender and in the fridge, the creamier your icing will be... almost like that of a thick syrup batter.
With that in mind, we're sure you will have many "experiences" to share as we learn what "experimental piety" is really all about. Learn from the Master; then we welcome you to come back and share with us the object lessons He is teaching you along the way.
If you try this recipe and enjoy it, please share your experience in the comment box below! Maranatha!
Tried this recipe?Let us know how it was!
Likewise, the less time the frosting spends in the blender and in the fridge, the creamier your icing will be… almost like that of a thick syrup batter.
With that in mind, we’re sure you will have many “experiences” to share as we learn what “experimental piety” is really all about. Learn from the Master; then we welcome you to come back and share with us the object lessons He is teaching you along the way.
If you try this recipe and enjoy it, please leave a comment in the reply box (at the bottom of this page)! Maranatha!
I made the carob frosting and left it in the fridge a little bit longer than I had planned to, however, it was still creamy and delicious.