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YIELD: 2 CUPS Salty and sweet butterscotch sauce was always my favorite topper for ice cream. I like having a jar stowed away in the fridge for those inevitable ice cream sundae cravings. ________________________________________________________________ Ingredients ¼ cup non dairy margarine 1 cup packed brown sugar ¾ cup canned full-fat coconut milk ½ teaspoon vanilla extract …

YIELD: 1½ CUPS Better than the kind you can buy from the store, this hot fudge sauce keeps for up to 1 month if stored in an airtight container in the fridge. ________________________________________________________________ Ingredients 1 cup sugar ⅓ cup cocoa powder 2 tablespoons brown rice flour (superfine is best) 2 tablespoons coconut oil 1 cup …

YIELD: 2 CUPS This delicious cake topper couldn’t be easier to make, and it only contains two ingredients. Use the best-quality chocolate you can get your hands on for exceptional flavor. Ganache makes a lovely filling in between cakes and cookies, too, especially the Vanilla Wafers. ________________________________________________________________ Ingredients ¾ cup full-fat coconut milk 1½ cups …

YIELD: 2 CUPS DIY sprinkles for cakes and cookies are very simple, and it gives you the option to make your own sprinkles using all-natural food dyes. ________________________________________________________________ Ingredients 1 recipe Royal Icing 4 or 5 different colors of food coloring, paste, or drops ________________________________________________________________ Directions Prepare the Royal Icing according to recipe directions and …

YIELD: 2 CUPS This icing has numerous uses, from piping intricate decorations on cookies, to gluing gingerbread houses together. Make this icing right before using for easiest application. For best results, use a piping bag equipped with a small round tip. ________________________________________________________________ Ingredients 2 cups confectioners sugar 3 tablespoons non dairy milk 1 tablespoon corn …

YIELD: 1 CUP Perfect atop Lemon Cake or drizzled onto Sugar Cookies, this glaze sets quickly and should be prepared right before using. ________________________________________________________________ Ingredients 1 large lemon, sliced thinly 1 cup sugar 1½ to 2 cups confectioners sugar 1 teaspoon corn syrup ________________________________________________________________ Directions In a 2-quart saucepan over medium heat, bring the lemon …

YIELD: 1 CUP This super-easy glaze tastes just like the icing on popular chocolate snack cakes and makes a perfect alternate glaze for Petits Fours. ________________________________________________________________ Ingredients ⅓ cup melted non dairy chocolate coins or chips 1 teaspoon coconut oil ⅓ cup confectioners sugar 1 teaspoon corn syrup 1 tablespoon non-dairy milk ________________________________________________________________ In a …

YIELD: 1½ CUPS This frosting is best used right after preparing, since as it cools, it hardens into a fantastically light and airy, candy-like topping. ________________________________________________________________ Ingredients 1 cup vegan marshmallows, such as Dandies 1 tablespoon non dairy margarine 2 teaspoons instant espresso powder 2 cups confectioners sugar 1 tablespoon non-dairy milk ________________________________________________________________ Directions In …

YIELD: COVERS 12 CUPCAKES This rich and velvety frosting is reminiscent of sweet and salty caramel candies, without the need to slave over the stove. Even though this frosting goes stunningly with the recommended Bourbon Caramel Cupcakes, this also tastes fantastic on chocolate cake. For an over-the-top treat, try it slathered on top of my …

YIELD: TOPS 1 GERMAN CHOCOLATE CAKE This sweet coconutty icing makes an apropos topper for German Chocolate Cake, but it’s just as scrumptious in other applications as well! Try it atop a big scoop of Vanilla Soft Serve. ________________________________________________________________ Ingredients ½ cup agave ¾ cup powdered sugar 2 tablespoons non dairy milk 1 cup pecans, …