Tired of searching grocery store isles for a gluten-free or dairy-free frosting? Sick of fishing through websites to find the perfect frosting recipe to decorate with? Finally - you're seach is over! 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.
Tips:- 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
This looks awesome! I have made frosting from maple syrup and cream cheese, but this looks better. Pinning!
ReplyDeleteDoes it have a coconut flavor? We've never used coconut oil in recipes before, so wondering if it tastes like coconut.
ReplyDeleteHere's my wife's recipe for vegan (aka dairy free) buttercream icing which we all LOVE!
http://www.greenlifestylechanges.com/vegan-buttercream-icing-and-chocolate-cake/
OMG!!!! I am trying this...pinning for later. LOVE LOVE LOVE it!
ReplyDeleteFantastic! Great and simple way to make frosting.
ReplyDeleteHi Jonathan - thanks for sharing your wife's frosting recipe. And yes, there is a little coconut flavor but it's not too overpowering. Adding vanilla or another flavoring does a great job of concealing it if you don't like the flavor (I have a child that says he hates coconut but eats this frosting without a complaint).
ReplyDelete