Let's just dive in, shall we? Not only does this produce a thick and creamy vanilla frosting, it also doubles as a whipped topping, and left unrefrigerated it becomes a vanilla sauce to serve with crumbs, shortcakes, or volcanoes. And why stop there? I especially love the sauce on savory bites like corn bread, muffins, and biscuits, where it acts like a decadent sweet butter. If you try to steer clear of soy, replace the liquid and powdered soy with the rice milk variety for both in equal measure—but be advised that the result will taste slightly sweeter. Please note: If it's true frosting you want, be sure to factor in the full six hours for it to chill and set.

　　Editor's note: Use this frosting to top Vanilla Cupcakes or to make Chocolate Chip Cookie Sandwiches, both from Babycakes.

Ingredients

　　1 ½ cups unsweetened soy milk

　　¾ cup dry soy milk powder

　　1 tablespoon coconut flour

　　¼ cup agave nectar

　　1 tablespoon pure vanilla extract

　　1 ½ cups coconut oil

　　2 tablespoons fresh lemon juice

　　In a blender or a food processor, combine the soy milk, soy powder, coconut flour, agave nectar, and vanilla. Blend the ingredients for 2 minutes. With the machine running, slowly add the oil and the lemon juice, alternating between the two until both are fully incorporated. Pour the mixture into an airtight container and refrigerate for 6 hours or for up to 1 month. (If you plan to use it as a sauce, store the mixture at room temperature for up to 1 week.)

　　From Babycakes by Erin McKenna, (C) 2009 Clarkson Potter