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Paleo Crème Cheese Frosting

It's quick to blend and tastes absolutely scrumptious.


From Paleo Desserts by Jane Barthelemy (Da Capo Press, 2012)

It has a sweet, tangy flavor of lemon and a consistency similar to cream cheese but without all the calories and dairy impact. This frosting is great on Carrot Mini Cupcakes and just about anything else you can imagine.

Due to the temperature sensitivity of coconut butter, this is not a good recipe for a warm summer day. If the coconut butter is cold, you may place the jar in a bowl of lukewarm water to soften it so it is easier to measure. For the best flavor and texture, have all the ingredients at room temperature, 68F to 72F, and follow this recipe exactly.

Makes 1 1/4, 2 1/2, or 3 3/4 c frosting • Equipment Needed: Any style blender and a digital scale, for the coconut butter.

 

Desired Quantity

1 1⁄4 c

2 1⁄2 c

3 3/4 c

Blender Size

Small blender,

if possible

Regular blender

Regular blender

Cake Size

1 layer cake or

24 mini cupcakes

One 9 by 13-inch

sheet cake or

12 regular cupcakes

One double- or triple layer

8- to 9-inch

cake or 24 regular

cupcakes

Unsweetened coconut milk

1/2 c

1 c

1 1/2 c

Just Like Sugar Table Top sweetener

(not Baking)

1 c

2 c

3 c

 

Pure vanilla extract

1 tsp

2 tsp

3 tsp

Freshly squeezed lemon juice

1 Tbsp

2 Tbsp

3 Tbsp

Unprocessed salt

Pinch

2 pinches

3 pinches

Pure coconut butter (not coconut

oil), at room temperature

110 grams (1/2 c

tightly packed)

220 grams

(1 c packed)

330 grams

(11/2 c packed)

 

  1. Have all the ingredients at room temperature. Choose the quantity desired and follow that column.
     
  2. In any style blender, place the coconut milk, sweetener, vanilla, lemon juice, and salt. Blend until smooth and the sweetener is completely dissolved.
     
  3. Add the coconut butter last and blend until very smooth, translucent, and gummy. Pour into a bowl.
     
  4. Refrigerate for 1 hour, until it solidifies a bit. Remove it from the refrigerator and spread it on your cake or cupcakes. The frosting is most spreadable at room temperature. If you chill it for too long or store it in the refrigerator, it will solidify and be too hard to spread. If that happens, just set it out to warm very slowly to room temperature.

Flavor Variations

 

All variations are for cups of frosting.

 

Banana Crème Cheese Frosting: In step 2, add 1⁄2 ripe banana.

 

Cinnamon Crème Cheese Frosting: In step 2, add 1⁄2 tsp of ground cinnamon.

 

Coconut Crème Cheese Frosting: At the end of step 3, add 1⁄2 c of medium shredded unsweetened coconut flakes (not coconut flour) and stir well.

 

Lemon Crème Cheese Frosting: In step 2, add the zest of one Meyer lemon. (Note: This frosting only works with Meyer lemons; other lemons are too acidic.)

 

Orange Crème Cheese Frosting: In step 2, add the zest of one orange.

 

Raspberry Crème Cheese Frosting: In step 2, add nine fresh or six frozen raspberries, squeezed and drained well.

 

Vanilla Crème Cheese Frosting: In step 2, add the scrapings of 1 vanilla bean and 1 more tsp of vanilla.

 

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