A simple GFCF icing for cakes, cookies and cupcakes

This is too simple to be good. But it is -- good, that is. And, very simple. Three ingredients. That's all. I'd say I developed this recipe, but I'm not sure a three ingredient recipe really can be developed. It's more of trial and error thing over time that finally worked, after many failures. See, all I wanted was an easy icing for my gfcf cakes and cookies. But, the no-dairy thing makes it difficult. And, my kids seem to not tolerate recipes heavy with the cf margarine or organic shortening. And, soy's a no-no, too. Anyway, enough of that. Here's the recipe.

-- 1 cup powdered sugar (Domino is gluten free, but has corn starch)
-- 1/4 teaspoon xanthan gum (just a quarter teaspoon, no more)
-- 1 tablespoon water (this could be any milk sub, if you wish) plus more in 1/4 tsp increments to soften icing.

OK, now, mix the dry ingredients until blended. Add the water. Whisk well. Then spread. That's it. This will hold, retain color, etc.

So, what I haven't done, but know can be done, is to make variations of this. You can vanilla extract if you like. Or, add cocoa or carob powder to make chocolate icing. I don't know why it took so long to make this, but, you know, we have a lot going on. The simple things tend not to get done right away.


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