Fluffy Vanilla Frosting

This frosting is made with butter and maple syrup.
Libby loved piping it onto the cupcakes!

This frosting is dairy-free and made with maple syrup.

This is the vanilla alternative to the Fluffy Chocolate Frosting post.  Nice for us because it is chocolate-free, corn-free, etc.  It is almost like whipped cream or mousse. I like this for the texture and because it isn't crazy sweet.  This recipe works well with alternative sweeteners as well. The frosting in the pictures is sweetened with maple syrup. For a completely non-dairy version, I have used coconut oil. Make sure it is slightly softened or it will leave teeny little chunks of coconut oil in the end product. 

Ingredients:

3 tablespoons of flour (adjust as needed depending of what you use; you need  a medium thick pudding)

1/2 cup milk (something that can make a pudding, meaning avoid rice milk)

1/2 cup granulated sugar (or sweetener of choice and amount; taste and adjust; can use maple syrup, stevia, honey, etc)

1/2 cup butter or alternative
1 teaspoon vanilla extract (or something that sounds good)

Directions:

1.  Whisk together flour, milk and sweetener of choice, and cook over medium heat until it thickens.  It needs to be fairly thick or it won't whip up as well later on.  

2.  Cool in the fridge or freezer, stirring as needed.

3.  Beat the butter (or softened coconut oil) for 2 minutes (until fluffy).  The whisk attachment will help.  Add the pudding mixture and the vanilla.  Beat for about 7 or 8 minutes.  It will take a while, but it is worth it.  It should be light and fluffy.

This recipe was adapted from Our Best Bites for our family's dietary needs.