Egg & Dairy Free Whipped Frosting
Note: Not sure about “palm shortening”? Don’t worry it’s not the BAD stuff we we’ve all been warned about. You can find the Spectrum brand at most stores and health food stores or follow the ingredient link below to order on-line and to learn more.
1 cup organic palm shortening, slightly chilled but not hard (where to buy)
2/3 cup honey/maple syrup
1 teaspoon vanilla bean split and scraped (omit for berry frosting)
4 Tablespoons arrowroot powder (where to buy)
4 teaspoons coconut flour, sifted (where to buy)
2 tablespoons cold coconut cream from the top of a chilled can of full fat coconut milk. (I love THESE brands).
For a berry frosting: 4 tablespoon of berry powder. (see below)
To make berry powder grind 1 cup of *Freeze dried strawberries or raspberries to a powder (sift powder to remove the seeds for raspberries). Yields about 6 tablespoons of powder. Find the freeze dried berries at any health food store or HERE.
1. Combine all the above ingredients in a bowl except the chilled coconut cream. Beat until smooth and lighter in color (though it will still be light tan color) and it increases more in volume.
2. Add the chilled coconut cream and beat till well combined. If making a berry frosting, beat in the powder now to desired taste.
3. If needed, chill till the frosting is spreadable and pipe-able. The need for this will very from season to season and climate. Just like real buttercream, the frosting will melt if the temperature is too warm.
Once piped, the frosting should hold up well at room temp (75 degrees or less) for at least 5 hours and still stay fluffy and beautiful. Can be chilled once piped but will harden and need to come to room temp before serving.
Makes about 1 1/2 cups of buttercream. Enough to generously pipe 10-12 cupcakes (like seen in the pic below). This recipe goes great with my Coconut Flour Double Chocolate Cupcakes!