Tuesday, April 19, 2011

Allergy-Free Pecan Frosting

1/4 cup smart balance 
1/2 cup brown sugar
2 tsp vanilla 
2 TBSP cornstarch
1 TBSP egg replacer
1/4 cup milk
1 1/2 cups coconut
1/2 cup chopped pecans

In a small bowl mix together the cornstarch and egg replacer with 2 TBSP warm water. Set aside.
Heat butter over medium heat, stir in brown sugar, milk and vanilla. As it starts to bubble, add the cornstarch mixture and remove from heat. Stir in the pecans and coconut.
Yummy nutty cake topper!

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