Strawberry Cake Icing



Vegan strawberry cake frosting that's bursting with strawberry flavor. The secret is freeze dried strawberries and strawberry extract.



Servings:13. Per Serving (2 Tablespoons): 101 Calories, 3.50g Fat, 0g Carbohydrates, 0g Protein, .25g Fiber, 11g Sugar.









In a food processor, chop the freeze dried strawberries into a powder, they don't have to be too finely chopped, a few chunk look nice on the cake. Now place this into a medium sized mixing bowl. With this place the rest of the ingredients into a mixing bowl except for the almond milk. Start by adding the almond milk a little at a time. First add 2 tablespoons and mix with an electric mixer. Check the consistency of the icing. It should be thin enough to spread but thick enough to keep it's shape. To check this, move a knife through the icing and see if the pattern stays put. If the icing needs more almond milk keep adding it by the teaspoon. If you accidentally add too much, add more confectioner's sugar.





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