Cookie-Cutter Vanilla Frosting

• 1 1/2 cups powdered evaporated cane juice
• 1/2 cup coconut oil
• 1/8 teaspoon sea salt
• 1 1/2 teaspoons vanilla extract
• 1 tablespoon boiling water
• 2 tablespoons maple syrup
• Organic, gluten-free liquid food coloring (optional)

1. Sift the powdered evaporated cane juice into a large bowl; add the coconut oil.
2. Using an electric mixer on low speed, beat until the mixture is soft and the sugar is incorporated.
3. Add the salt and vanilla and mix briefly.
4. Slowly add the boiling water and maple syrup as you whip the frosting.
5. Continue to mix, pausing every so often to scrape down the sides of the bowl with a spatula.
6. When the frosting has attained a smooth, fluffy consistency, add the food coloring a few drops at a time until the color is to your liking.
7. The frosting can be stored in an airtight container in the cupboard for up to four days.
8. If it has been stored for a few days, heat gently in a double boiler and rewhip it prior to using.

cane juice, coconut oil, salt, vanilla, boiling water, maple syrup, liquid food coloring

Taken from www.cookstr.com/recipes/cookie-cutter-vanilla-frosting (may not work)