Excerpted from Paleo Desserts by Jane Barthelemy (Da Capo Press, 2012)
Cream cheese is one of the latest victims of supply chain problems. The good news is you can create a spread that tastes like cream cheese, but is a lot healthier. This Paleo frosting has the 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 to make on a warm 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.
You'll need any style blender, and a digital scale for the coconut butter.
Ingredients
| Desired Quantity | 1 1⁄4 cups | 2 1⁄2 cups | 3 3⁄4 cups |
| 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
12 regular cupcakes |
One double- or triple layer 8- to 9-inch cake
24 regular cupcakes |
| Unsweetened coconut milk | 1⁄2 cup | 1 cup | 1 1⁄2 cups |
|
Just Like Sugar Table Top sweetener
(not Baking) |
1 cup | 2 cups | 3 cups |
| Pure vanilla extract | 1 tsp | 2 tsp | 3 tsp |
| Freshly squeezed lemon juice | 1 Tbsp | 2 Tbsp | 3 Tbsp |
| Unprocessed salt | 1 pinch | 2 pinches | 3 pinches |
|
Pure coconut butter (not coconut
oil), at room temperature |
110 grams
(1⁄2 cup tightly packed) |
220 grams
(1 cup packed) |
330 grams
(1 1⁄2 cups packed) |
Directions
- Have all the ingredients at room temperature. Choose the quantity desired and follow that column.
- In any style blender, place the coconut milk, sweetener, vanilla, lemon juice, and salt. Blend until smooth and the sweetener is completely dissolved.
- Add the coconut butter last and blend until very smooth, translucent, and gummy. Pour into a bowl.
- 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.
