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.
Ingredients:
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.
Method:
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!
Where did the old one go? I’m making my daughters Smash cake as we speak with the old ingredients On hand
can you use ghee instead of palm
ShoRtenIng?
If the ghee is creamy and smooth…yes. Some brands are grainy unless melted (which can be pretty characteristic of traditional ghee). Also, since ghee is quite a bit stronger in taste than butter, the flavor can overwhelm. When I want a butter like flavor I usually mix the two (organic palm shortening and ghee). And just a reminder, and you probably already know this…. I’m talking about shortening brands like Spectrum and Tropical Traditions which are super healthy (non hydrogenated) and rain forrest friendly/sustainable.
IGot the nutiva shortening palm/ coconut it ended up not mixing well… Is it because it wasnt straight palm?
I have never used that for this recipe so it is hard to say. Though coconut oil can be much less stable for this because it melts at much lower temps.
I used the same Nutiva Shortening (palm/coconut) last NIGHt, and it worked well. I STOREd the leftover frosting in the fridge un a Tupperware. I want to use it this weekend for my BABY’S smash cake. Will it still be good for 2-3 more days in the fridge? I checked on it this MORNING; it was pretty stiff. Im hoping I can LET it sit at room TEMPERATURE so its SPREADABLe enough to frost the cake, rhene STORE the cake in the fridge overnight UNTIL the party. What do you think? Thanks for the recipe! It is so yummy!
It should be fine. The sugar in it tends to preserve it. And yea, like any buttercream, it can be brought to a whip able temperature and rewhipped.
and THANK YOU SO MUCH for making this recipe! my kids can finally enjoy birthday parties without feeling left out. Thank you!
Is therr anything you could recommend as a sub for thr palm shortening? I know it’s dairy, but would butter work?
Yes, butter is perfect if dairy isn’t a problem.
I used this recipe for my sons smaSh cake and didnt feel Bad that he was Eating cake at 1 yr old. I ate the leftovers. Yum! Thanks for sharing!