I thought my days of bakery-style frosted cupcakes or fun birthday cakes were over when we went gluten and dairy free and said goodbye to all things refined. Thank goodness I was wrong! After finding a cake recipe that my family loves, I came up with this frosting recipe with my husband. It's been a big success at birthday parties, getting the thumbs-up from everyone, including those that do not follow the same diet as our family.
2 c extra virgin coconut oil
2/3-1 c raw honey
cold ice pack
1. Melt coconut oil & transfer to a mixing bowl.
2. Slowly pour the honey into the oil, whisking with a fork as you pour.
3. Place bowl on ice pack & continue whisking until mixture thickens.
4. Frost & store cake in a cool place.
- It helps to barely melt the oil. It will cool faster & you will spend much less time whisking.
- Chill your mixing bowl to help speed the process.
- Add vanilla, almond or your favorite extract to create different flavors.
- Use juices such as beet or blueberry to add a touch of color to your frosting.
- Store your cake in a cool place. Coconut oil will melt at 76 degrees, so that means your frosting could melt if it gets too warm.
- The color of the frosting will change as the mixture thickens; it will start at a yellow color & transform into creamy ivory.
- Reference the chart below to monitor your progress. When it's done, the bowl can be held upside down & no frosting will spill or slide out (the bowl is actually upside down in photo 4).
- When the frosting is completely cooled, it will harden (though it will still maintain a creamy, whipped appearance)
- Try this frosting with our Applesauce Cake, Carob Buckwheat Muffins, or even as a treat on our Buckwheat Pancake Bread.
Did you try this recipe? How did you customize it?
Wellness Wednesday 1-16-13