Description
Making dairy free, refined sugar free and nut-free icing is easy with these simple recipes and tips for AIP frosting.
Ingredients
Coconut-Honey Frosting
- 1/4 cup coconut butter, melted
- 1 TBSP honey (or maple syrup for vegan)
- 1/2 tsp pure vanilla extract
- Pinch of sea salt
- 2–4 TBSP full fat coconut milk, warmed
Sweet Potato “Chocolate” Frosting
- 1 medium sized sweet potato (any variety)
- 1/2 cup carob powder
- 1/4 cup maple syrup
- pinch of sea salt
Vanilla Frosting
- 1 cup palm shortening
- 1/4 cup tapioca starch
- 1/4 cup maple syrup
- 1 tsp pure vanilla extract
- pinch of sea salt
Coconut Whipped Cream
- 1 can additive-free coconut cream, chilled overnight
- 2 TBSP powdered maple sugar***
- 1/2 TBSP vanilla extract
- 1/4 tsp sea salt
Instructions
Coconut-Honey Frosting
- In a small bowl, combine melted coconut butter, honey or maple syrup, vanilla extract and sea salt. Add warm coconut milk to desired consistency. Depending on the recipe, feel free to add a dash of your favorite spices to the frosting as well. Cinnamon is a great addition!
Sweet Potato “Chocolate” Frosting
- Preheat oven to 375F
- Place sweet potato on a parchment-lined baking sheet and bake until tender ~ 45 mins.*
- Remove flesh from the skins and place sweet potato into food processor with 1/4 cup of the carob powder, maple syrup and sea salt. Add remaining carob powder by the TBSP until you achieve your desired consistency.
Vanilla Frosting
- In a stand mixer or food processor, combine palm shortening with tapioca starch, maple syrup, vanilla extract and pinch of sea salt. Whisk or pulse until combined.**
Coconut Whipped Cream
- Chill can of coconut cream in the fridge overnight.
- Before whipping the cream, chill the bowl of a stand mixer or mixing bowl (if using handheld mixer) for 15-30 minutes in the fridge.
- Open can of chilled coconut cream and scrape out the hardened/ thickened cream into your chilled mixing bowl. Discard any remaining liquid or reserve for another use.
- To the bowl, add powdered maple sugar, vanilla extract and sea salt.
- Mix on medium speed for 30-45 seconds until soft peaks form. Do not over mix/whip or the coconut cream can separate.
Notes
*Canned sweet potato puree has a much higher water content than roasting a sweet potato. Likewise, boiling your sweet potato before pureeing it will also result in a more watery potato. I prefer the roasting method for the thickest texture and sweetest flavor.
** If making this vanilla frosting in advance, store it in the fridge and allow to come to room temperature before whisking it once more before frosting your baked good.
***To make powdered maple or coconut sugar, place at least 1 cup maple or coconut sugar into a high powered blender or Vitamix and blend until a powder-like texture is formed.
- Prep Time: 60 minutes
- Category: Desserts