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This icing really wears many “hats” when it comes to it full potential. For starters it makes for a quick, easy and tasty icing that is perfect for drizzling over raw pastries. This would be absolutely divine over my Carrot Apricot Scones.
It would also be wonderful to pour over the top of a cake, allowing it to spill over the edges. Slide it into the freezer for about 10 minutes it sets right up due to the coconut butter.
Another great way that I have used this icing as a Magic Shell. Do you remember that stuff from your childhood years? If your not familiar with it, it was a chocolate sauce that you would squirt out of a bottle onto ice cream. Due to the coldness of the ice cream, it would set up as a hard shell. This does the same thing. See the photos below.
I poured some over my Pineapple Mango Orange Ice Cream. Talk about a delicious pairing of flavors.
One last idea on how to use it to place it in a piping bag and use it to decorate any dessert with. There is a sweet spot in temperature as to when you can use it for this application. It can’t be too cold or it will harden. It can’t be too warm or it will be to liquidy. But it works. I have used it this way before.
The main thing that you need to know when mixing this together is to have all the ingredients at the same room temp. If you add anything too cold to coconut butter it will seize up.
You can also change out the lemon oil and use any flavoring that you want. You can also use any sweetener that you want just make sure that it is light in color otherwise it will taint the color of the icing… which is fine if that is what you want. I hope you enjoy this simple recipe. Many blessings, amie sue
Yields 1 1/4 cup (depending on sweetener used)