Return To Site

Gluten Free Pumpkin Spice Bread

Gluten Free Pumpkin Spice Bread

Pumpkin season means it’s time for super simple and super moist pumpkin spice bread recipes! This easy recipe is gluten free and vegan (of course), as well as nut free and soy free. The bread is best when super crusted with vegan chocolate chips and toasted pepitas. Whether its for breakfast, snack or every meal, this loaf is going to be hard to save! This loaf is definitely one of our best recipes.

Gluten Free Pumpkin Spice Loaf

 

 

This recipe was written in the Fall and shared on our youtube channel (you should subscribe if you haven’t yet!) many months ago. As much as pumpkin season is in the Fall, pumpkins can be found canned year round and are great for baking. This means any time is time to make super simple and super moist pumpkin spice bread recipes!

This easy recipe is gluten free and vegan (of course), as well as nut free and soy free. The bread is best when super crusted with vegan chocolate chips and toasted pepitas. Pepitas are those green pumpkin seeds. I always wonder why pumpkin seeds out of a pumpkin are white whereas the ones I buy in the store are green… its a processing thing!

Whether its for breakfast, snack or every meal, this loaf is going to be hard to save for later! This loaf is definitely one of our best recipes. This vegan gluten free pumpkin bread recipe is also perfect as a simple muffin, perfect for school lunches and snacks. Thanks to our Cloud Nine Vanilla Cake Mix, this recipe becomes super simple to whip up anytime, anywhere.

Print Recipe
Pumpkin Spice Bread
This vegan gluten free pumpkin bread recipe is also perfect as a simple muffin, perfect for school lunches and snacks. Thanks to our Cloud Nine Vanilla Cake Mix, this recipe becomes super simple to whip up anytime, anywhere.
Prep Time 10 minutes
Cook Time 55 minutes
Servings
loaf
Prep Time 10 minutes
Cook Time 55 minutes
Servings
loaf
Instructions
  1. Preheat oven to 350 F. Grease dark loaf pan with oil lightly and set aside.
  2. Combine your non-dairy milk with apple cider vinegar and set aside.
  3. To your mixing bowl, combine oil, pumpkin puree, and spices. Pour in non-dairy milk and combine. Fold in baking mix with spatula until no dry pockets are present.
  4. Pour batter evenly into loaf pan. Top with chocolate chips and pepitas.
  5. Bake for 55-60 minutes in the centre of the oven rack. The top will rise, crack. Do not open the oven or else the loaf could risk falling inwards.
  6. Upon removal from oven, let cool for 10 minutes. Run a butterknife gently along the edges of the pan to loosen the loaf.
  7. Once cooled completely. flip loaf out of pan by placing a plate on top of the pan and flipping pan-and-plate in unison. The loaf should slide right out.
  8. Slice and enjoy constantly!
Recipe Notes

STORAGE

Store in an airtight container on the counter for 48 hours, in the fridge for 48 hours, or the freezer (pre-sliced) for 3 months.

Easy Pumpkin Spice Chocolate Chip Cookies

Easy Pumpkin Spice Chocolate Chip Cookies

These cookies require 4 ingredients when using our premium gluten free and vegan vanilla cake mix. They are great for back to school/ back to the grind lunches, snacks, or just for all you PSL lovers. Pumpkin is a great egg replacer (just like sweet potato or apple sauce!) so you might want to try using it in other cookie or bar recipes!

PUMPKIN SPICE CHOCOLATE CHIP COOKIES

These might be the easiest Pumpkin Spice Chocolate Chip Cookies you will find on the internet, and they just happen to be gluten free, dairy free, egg free, nut free, vegan and soy free!

WHAT’S IN THEM THEN?! (lots of good tasty stuff!! we promise!)

These cookies require 4 ingredients when using our premium gluten free and vegan vanilla cake mix. They are great for lunches (school safe!), snacks, or just for all you PSL lovers.

Pumpkin is a great egg replacer (just like sweet potato or apple sauce!) so you might want to try using it in other cookie or bar recipes!

This recipe is very similar to our Confetti Cookie Recipe, so check it out here

 

Print Recipe
Easy Pumpkin Spice Chocolate Chip Cookies
These might be the easiest Pumpkin Spice Chocolate Chip Cookies you will find on YouTube, and they just happen to be gluten free, dairy free, egg free, nut free, vegan and soy free! WHAT'S IN THEM THEN?! (lots of good tasty stuff!! we promise!)
Prep Time 10 Minutes
Cook Time 12 Minutes
Servings
Cookies
Prep Time 10 Minutes
Cook Time 12 Minutes
Servings
Cookies
Instructions
  1. Preheat oven to 350 F. Line baking sheet with parchment paper.
  2. Combine oil, puree and spices in a large mixing bowl using a spatula.
  3. Once combined, mix in baking mix until no dry pockets are present. Add in chocolate chips near end of mixing.
  4. Using a soup spoon or cookie scoop, scoop balls of dough about 2 tbsp in size. Squish down to the size of cookie you want (they won't spread!).
  5. Bake for 10-12 minutes or until edges are solid. Let cool completely on pan.
Recipe Notes

STORAGE

Store cookies in the fridge or counter for no more than 24 hours, in the freezer for up to 6 weeks.

The BEST Gluten Free and Vegan Red Velvet Cake – Ever.

The BEST Gluten Free and Vegan Red Velvet Cake – Ever.

Velvety soft cake and gluten free seem contradictory – good thing we’ve cracked the code to the BEST gluten free and vegan red velvet cake. Layers deep red chocolate, vanilla, espresso and buttermilk flavoured cake, dark chocolate ganache, and our classic cream cheese frosting. Let’s get baking!

 

The BEST Gluten Free and Vegan Red Velvet Cake – EVER!

 

Yes, we absolutely mean that. This red velvet cake puts all gluten free and vegan (and even butter and wheat laden) cakes to SHAME!

Why, you ask? Because of the chemistry of our Cloud Nine Vanilla cake mix, in combination with the epically delicious and complex flavours of a red velvet cake.

Now, red velvet cake is really just an overrated cake with an identity crisis- its not really chocolate, its not really vanilla, its bright red just because. We are not huge fans of the cake, mainly because most people do it WRONG. It can be an incredible and unique cake-xperience if baked properly. It requires time, effort, expensive ingredients, love, and patience. But when done right, this cake can be queen.

Gluten free and soft velvety cake really don’t go together, do they? But in this cake, that grainy cardboard taste of gluten free is no where to be found. It really is no where in any of our treats. 

 

Image

We filled each layer of cake with our signature cream cheese frosting (blog post on how to make the best cream cheese frosting coming VERY soon), dark chocolate ganache, and macadamia nuts. The nuts are totally optional (we see you nut – free friends), but they do add a lovely crunch and depth of richness… because this cake just isn’t rich enough on its own!! (Kidding, this cake is a alot). We then top the whole thing off with more cream cheese frosting, a white chocolate drip, and gold pearls. This is a fancy cake, so it deserve to wear gold jewels.

You can decorate it however you please. The recipe below will take you through the steps to getting the cake to a beautiful white finish. The video is incredibly helpful for the construction of the cake. Icing tools are ESSENTIAL for this cake: at minimum a cake board, revolving cake stand, a piping bag and offset spatula. A cake scraper is also fantastically helpful to make the perfect flat edge, but you can get away without it. Having the right tools really helps elevate your baking and decorating game… so if you’re truly a DIY King/Queen, you need to outfit your home bakery properly.

Print Recipe
The BEST Red Velvet Cake (Gluten Free and Vegan)
Prep Time 30 minutes
Cook Time 15 minutes
Passive Time 10 hours
Servings
slices
Ingredients
Red Velvet Cake
Chocolate Ganache
Vegan White Chocolate
Cream Cheese Frosting
Prep Time 30 minutes
Cook Time 15 minutes
Passive Time 10 hours
Servings
slices
Ingredients
Red Velvet Cake
Chocolate Ganache
Vegan White Chocolate
Cream Cheese Frosting
Instructions
Preparing the Cake
  1. Preheat oven to 350*F. Grease and parchment line the bottoms of 2-3 6" cake tins. Set aside.
  2. In a small side bowl, mix apple cider vinegar and gel food colouring with non-dairy milk. Whisk well and set aside.
  3. To a large mixing bowl, combine and whisk oil, coffee and cocoa powder. Once mixed well with no clumps present, add in the non-dairy milk. Whisk well until fully combined.
  4. Pour in baking mix. Stir with spatula or whisk until combined with no lumps present.
  5. Pour 1 to 1.5 cup of batter into a greased and parchment lined 6" cake tin (just the bottom needs to be parchment lined so the cake doesn't stick). Spread to cover entire bottom of pan.
  6. Bake cake for 15 minutes until the top has risen and is firm to the touch (ie. it doesnt feel like there wet unbaked dough underneath). The top of the cake will look brown. Do not worry- it is red on the inside!
  7. Repeat baking until all the batter is used. Remove cakes from baking tin once cooled by running a butter knife around the edges of the cake. Place a cutting board on top of the tin, and while holding the board and the tin, flip it over. The cake should pop right out.
  8. Let cakes cool completely on a cooling rack. If desired, carefully cut off the edges of the cake using a sharp knife. Ridding of these "caramelized" parts makes for a more consistently textured cake (no hard edges!). Once cooled, wrap in plastic wrap and store in the freezer for 4-6 hours (the longer, the better).
Preparing the Icing
  1. While your cakes are baking and/or cooling, in a stand mixer (or hand electric mixer), beat together the cream cheese, butter and shortening for 2 minutes until completely combined and creamed. The buttery mixture will be a bright white and very soft and fluffy.
  2. On a low speed, add a quarter to half cup of icing sugar into the buttery mixture, and mix until just combined. Continue this until all icing sugar has been combined. Add in vanilla extract at this time, if desired.
  3. Whip entire mixture on high speed for 2-3 minutes. This is essential to ensure your icing is light, fluffy and well combined.
  4. Let frosting refridgerate in the mixing bowl until you are ready to use it.
Preparing the Chocolate Ganache
  1. In a microwave safe bowl, heat non dairy milk for 30 seconds. Add non dairy butter and chocolate to the heated milk and stir. The butter and chocolate will begin to melt.
  2. Melt the butter and chocolate mixture in the microwave for 1.5 minutes in 30 second intervals. Stir between intervals using a spatula or spoon.
  3. Once all the chocolate has melted, combine 1/4 cup of icing sugar with chocolate-butter-milk mixture. Stir between additions until no clumps or dry pockets present.
  4. Your ganache should be runny and thick, similar to the texture of melted chocolate on its own. Once prepared, set aside in the fridge or on the counter. This can be reheated in the microwave when its time to make the cake. Microwave and stir in 30 second intervals.
Layering and Icing the Cake
  1. Watching the video will really help with this process. You will need a revolving cake stand, 6 inch cake board, an offset spatula and 2 piping bags. A cake scraper is also ideal but you can get away without one. Find all of these tools on the Kitchen Essentials page of our shop!
  2. Start by filling a piping bag with frosting and cutting a 1cm diameter hole off the tip of the piping bag (if your hole is too small, itll take FOREVER to frost, but if too big, then it'll be an uncontrollable mess). Pipe a tablespoon sized amount of frosting on your cake board/plate, and spread it using an offset spatula. This will help hold your cake in place as you spin it around on the board.
  3. Unwrap your first layer of frozen cake. Place it top down on the cake board (the bottom of the cake will be facing you). Take your piping bag and pipe an even tube of frosting around the circumfrence of the cake. It will make a wall for the chocolate ganache to stay inside the cake and not drip out the sides.
  4. Spoon about 3-4 tbsp of chocolate ganache onto the layer of the cake. Spread using the back of the spoon so it is even and covers the top of the cake. Make sure it stays within the limits of the icing wall!
  5. Pipe another tablespoon sized amount of frosting on top of the ganache and spread with the offset spatula. This is to secure the second layer of cake to the first.
  6. Place the second layer of cake with the top down. Repeat these steps until all your layers are stacked. Do not put ganache on the top layer!
  7. It's time to make the crumb coat. This is to keep the crumbs in the cake, so this does not need to be perfect! Be quick and get the crumb coat finished since your cake is defrosting by the second. Take your piping bag and pipe an even "spiral" of frosting around the top of your cake. Making use of the revolving cake stand will help in this. Once the top is covered, you can ice the sides of the cake however you want (vertically, horizontally, diagonally). You do not require a lot of frosting for this (ie. don't cover the cake).
  8. Once each side of the cake has at least a line of frosting on it, get your offset spatula (or cake scraper) and smooth the frosting. We need to cover the entire cake with a thin layer of frosting so get covering! Keep the top as flat and smooth as possible in this process, but you can also scrape "extra frosting" from the top and bring it down the sides. Keep things straight and even to the best of your abilities.
  9. Once all sides of the cake are encased in icing (it'll look messy, thats perfect!), take your cake to your freezer and freeze it for at least an hour. The longer you wait, the more time you will buy yourself when you need to finish the final coat of icing.
  10. Once the cake has chilled, we are going to repeat the icing process. Pipe a single layer spiral on the top of the cake, but this time, continue that spiral down the sides of the cake. The entire cake should be covered with a thick "Michelen Man" like layer of frosting.
  11. Take your offset spatula or cake scraper and smooth the frosting. You want to keep your spatula at a 90 degree angle to the cake to ensure the cake is straight and even. A revolving cake stand helps A LOT for this, as you can keep your hand still and just roate the cake around. Do not spend a ton of time on this- it can become an obsessing thing to try and get the sides "perfect". Do your best, and just keep making more cakes so you can practice this.
  12. To smooth the top of the cake and any icing that may have "crept" over from the sides, just take your offset spatula and smooth it into the top. Again, do not obsess over this. You have a defrosting and unstable gluten free cake on your hands.
  13. Once the icing is as smooth as you can get it, freeze it again for at least an hour. In this time, you can prepare any of the "toppings" or decorations you want for this cake. Some options include: - piping 6-8 rosettes on the top of the cake using a star tip and a new piping bag; - dousing it with your favourite coloured or metallic sprinkles; - making a chocolate ganache drip or white chocolate drizzle on the sides of the cake; - keeping it simple and white.
  14. When ready to serve, remove cake from freezer an hour before serving and keep it on the counter. Cut with a wet and sharp knife. Serve and enjoy fully!
Recipe Notes

STORAGE

Store your cake by covering it in saran wrap or tin foil in your fridge or freezer. It is ideal to keep it in the freezer as it will retain more moisture in the cake. However the fridge should be okay for a maximum of 48 hours post cutting.

Naked Rainbow Pride Cake (Vegan + Gluten Free)

Naked Rainbow Pride Cake (Vegan + Gluten Free)

Seven delicious and fluffy layers of rainbow cake frosted with the best vegan buttercream, this cake is pure heaven.  Its gluten and nut free, vegan, and celebrates pride. It’s just the best way to bring a smile to anyone’s face, especially when everyone can share it. 

Naked Rainbow Pride Cake

 

A couple weeks ago, our Chief Dessert Designer Katarina was honoured with her first international catering gig while in Cannes, France. On a business trip to the International Festival of Creativity, Katarina was asked to cater the LadBible Villa Pool Party. The party theme: inclusivity in the creative space.

Given that it was for LadBible, we wanted to do something EPIC. The party was all about inclusivity, it was Pride Month, and since Dolled Up Desserts is all about #inclusivedessert, we decided it was time to take our cake up a notch. 

We created the most inclusive cake in the world. Check our Instagram for a picture of the special day (there is also one at the end of the post!)

 

 

Image

Its gluten and nut free, vegan, and celebrates pride. It’s just the best way to bring a smile to anyone’s face, especially when everyone can share it.

Oh, and it’s completely naked.

The colourful layers serve as a reminder to remove that thick, fake layer of frosting that we present to those around us.

Own who you are and embrace yourself. The world will love you for it.

 

 

Print Recipe
Naked Rainbow Pride Cake Recipe
Seven colourful layers of sweet gluten free and vegan vanilla cake iced with our very best vegan buttercream and topped with delicious multi coloured sprinkles. We believe this rainbow cake is the most inclusive cake in the world. Its gluten and nut free, vegan, and celebrates pride. It's just the best way to bring a smile to anyone's face, especially when everyone can share it.
Prep Time 30 minutes
Cook Time 2 hours
Passive Time 12 hours
Servings
slices
Ingredients
Prep Time 30 minutes
Cook Time 2 hours
Passive Time 12 hours
Servings
slices
Ingredients
Instructions
  1. Prepare our Best Vegan Buttercream frosting. OPTIONAL: remove 20g of milk and replace with 20g of clear vanilla extract for added flavour. Keep frosting in the fridge until ready to use.
  2. Preheat oven to 350°F.
  3. Remove 6 tbsp of soy milk and set aside. Combine soy milk, apple cider vinegar, clear vanilla extract and oil in a large mixing bowl. Combine using a whisk or spatula.
  4. Add both baking mixes into the mixing bowl and stir until no lumps are present.
  5. Take 6-7 smaller bowls and add 1 tbsp of soy milk and 1/8 tsp of gel food colouring to the milk. Mix well using a whisk or fork.
  6. Evenly distribute cake batter into each smaller colour bowls. Combine cake batter with the colour until well combined and evenly coloured. Add more colour if required.
  7. Take a 13" cookie sheet. Place two half sheet sized parchment paper slices on the sheet. Pour and evenly spread the thin layer of cake batter on each half parchment sheet, ensuring they are large enough for a 6" cake ring to fit on it.
  8. Bake cake on cookie sheet for 15-20 minutes, until risen and firm to the touch. Let cool slightly, enough that you can confidently move the cake off the pan via the parchment paper. Remove cake carefully from pan by grabbing parchment paper sides firmly. Repeat until all cake is baked.
  9. Once completely cooled, use 6" cake ring or pan to trace a ring of cake. Cut the ring of cake using a sharp knife. Peel away the cake remains, snack on them, and set aside the coloured cake round.
  10. Remove icing from fridge. Re-whip on high speed until it reaches the "mayonnaise" stage. Scoop icing into piping bag and cut off a 1.5 cm diameter tip off of the bottom of the bag. Alternatively, use a round icing tip.
  11. To assemble the cake using a 6" cake tin and parchment paper, refer to our Vegan Birthday Cake recipe: https://dolledupdesserts.com/milkbar-birthday-cake-vegan-glutenfree/
  12. To assemble the cake using a 6" cake ring and acetate paper, place cake board at the bottom of the ring. Line the ring completely with acetate paper. Cut a second piece of acetate paper that is equal in length and stack the paper to increase the height of the cake collar. You can adjust the height as you build the cake.
  13. Place the first layer of cake (red or purple) on the bottom of the ring by carefully lowering and placing it onto the board within the cake ring. It is okay if the cake tears.
  14. Pipe frosting around the circumfrence of the cake until the top of the cake is covered. Repeat this step if desired for extra frosting between each layer.
  15. Add the second layer of cake (either orange or blue) by lowering it into the cake ring on top of the icing and press down slightly. Add another layer of frosting.
  16. Repeat layering rhe cake and frosting until the final cake layer. Adjust the cake collar to ensure that it fully supports the cake.
  17. Place cake in freezer for at least 12 hours.
  18. After freezing, remove cake from cake ring. Remove acetate paper.
  19. Using a star piping tip, pipe small rosettes on the top of your cake. Sprinkle with an epic amount of rainbow sprinkles.
Recipe Notes

STORAGE

Cake can stay at room temperature for up to 12 hours. Keep in fridge covered with plastic cling film for up to 3 days or in the freezer for up to 4 weeks.

Vegan Funfetti Cake Crumb Cookie

Vegan Funfetti Cake Crumb Cookie

Delicious vegan funfetti cookies with milk bar inspired cake crumbs. Made with Dolled Up Desserts delicious Cloud Nine baking mix. These cookies will take you back to your younger years and make you question why you ever stopped eating cookies. Let’s get baking!

Funfetti Cake Crumb Cookies

 

Anything with sprinkles in or on it reminds me of my childhood. One of my favourite treats while growing up were any type of cookie. I wanted to create the ultimate throwback to life before adulting by combining sprinkles and cookies, but also wanted to add my own now-adult flare to the recipe.

I decided funfetti cake crumb cookies would be a great idea and give my tastebuds the nostalgia they’ve been looking for. These cookies were inspired by our Milk Bar Confetti cake recipe , and are as much of a feast for the eyes as much as they are delicious to eat as well.

Image

Plus, we all know about how much I love Christina Tosi, so I wanted to put my spin on her classic recipe… And pink sprinkles. It’s Dolled Up Desserts. We love pink sprinkles.

So, if you like cookies as much as I do, these are a must-try treat for any home baker and anyone who enjoys #inclusivedesserts.

 

Print Recipe
FunFetti Cake Crumb Cookies
Funfetti Cookies filled with the classic Milk Bar inspired cake crumb.
Instructions
Cake Crumb
  1. In a large bowl, put in melted coconut oil and add in clear vanilla extract.
  2. Add in 1/2 cup of sugar, 2 tbsp brown sugar and 3/4 cup of all-purpose gluten free flour.
  3. Add desired amount of sprinkles to ingredients and mix to form a crumbly dough.
  4. Pour crumbly mixture onto a baking sheet. Spread evenly and bake for 20 mins at 300 F flipping the crumbs halfway.

The BEST Silky Vegan Dairy Free Buttercream Frosting

The BEST Silky Vegan Dairy Free Buttercream Frosting

A butter cream that is silky and whip cream, is dairy and egg free, and pipes and frosts cakes like a dream? The best part: it doesn’t taste like whipped vegan oil?! You can achieve your buttercreamy dreams with the best VEGAN buttercream recipe EVER. 

Silky Vegan Dairy Free Buttercream Frosting

 

What’s your take on buttercream? Do you like it thick, rich and sweet like American buttercream, light and fluffy like Swiss meringue, creamy and slightly tangy like cream cheese frosting, or somewhere in between?

When it comes to vegan and non-dairy butter cream, stability can become a challenge. Our “butters” are made with oils, which were liquids at room temperature at one point, but got processed into a solid. Somehow. However, due to a lack of natural proteins and high saturated fat (like cow’s milk butter), it does not hold up well in extreme temperatures that are above room temperature. It can also be difficult to spread evenly, pipe and colour. Unless you are adding a ton of icing sugar or shortening to the mix for stability, the classic recipe of just “butter” and sugar won’t work out.

This recipe changes EVERYTHING!

Although it is a challenge to make, the result is worth the work. This buttercream is the perfect cross between a Swiss meringue and an American buttercream.

  • Its light and fluffy, but still has a buttery-ness to it that keeps it solid;
  • It doesn’t require a ton of sugar to stabilize;
  • It colours well;
  • It spreads on cakes and pipes like a dream;
  • It’s almost like whipping cream!

The only downfall to this frosting is STABILITY! It requires whipping at least twice with a period of being completely chilled solid partway through the process to ensure it will stay piped and beautiful, no matter what temperature. If you do not freeze it and rewhip it before use, the icing will come apart completely (it’s really quite disgusting).

Nevertheless, this frosting is worth it. So let’s get whipping.

 

Print Recipe
Silky Vegan Dairy Free Buttercream Frosting
A butter cream that is silky and whip cream, is dairy and egg free, and pipes and frosts cakes like a dream? The best part: it doesn't taste like whipped vegan oil?! You can achieve your buttercreamy dreams with the best VEGAN buttercream recipe EVER. Get ready to break up with your old frosting, because this dream boat is coming to a kitchen near you!
Prep Time 30 minutes
Passive Time 2 hours
Servings
iced cupcakes
Ingredients
Prep Time 30 minutes
Passive Time 2 hours
Servings
iced cupcakes
Ingredients
Instructions
  1. Using a stand mixer, whip butter for 3-5 minutes on the highest speed until very light and fluffy. The colour will even become paler- the more you whip, the better.
  2. In a separate mixing bowl, whisk together the icing sugar, non dairy milk, soy isolate powder, flavouring and colour.
  3. Once combined, turn the mixer down to a low speed setting and gradually pour the sugar slurry into the butter.
  4. Once completely poured in, turn the speed of the mixer to a medium-high level and let it mix for 8-10 minutes.
  5. The icing will go through three phases: a. Cottage cheese: small little curds that look suspended in goop will form. This is the fats attempting to repel the liquids and sugars. b. Cheese curds: these small curds start to get bigger. The soy isolate protein is binding to the fats and to the sugars, and with the addition of air, the butter is starting to take shape. c. Mayonnaise: this is when the frosting is complete. The frosting becomes shiny, soft, spreadable and airy, just like mayonnaise. Once you reach this point you can stop whipping.
  6. Take the entire icing bowl and place it in your freezer for at least 30 minutes, if not longer. Let the icing solidify completely.
  7. Once solid, remove the bowl from the fridge and place it in a bowl of hot water. We are going to try and quickly melt some of the icing.
  8. Once the icing starts to melt on the side, you can use a spatula to mix the warm edges into the cool centre. You’ll start to notice that the frosting is retreating to the cottage cheese phase again. This is okay.
  9. Once it has softened enough that you feel confident the beater can move through it, place the mixing bowl back under the stand mixer and crank it up to high speed. Whip again until it is mayonnaise again, 6-8 minutes.
  10. Your frosting is ready to be used! Keep in the fridge if not in use and just slightly melt and rewhip again as needed.
Recipe Notes

STORAGE

Icing will keep in the fridge in an airtight container for up to 8 weeks. Icing will keep in the freezer even longer. Check the expiry date of your milk to verify when it could turn.