In the past, I've used the cream part of coconut milk (not light) to make frosting, and that works pretty well. Except that at room temperature, it gets too soft and doesn't hold up.
The answer: Artisana Coconut Butter. Not the most frugal option, BUT definitely the best. In my opinion, it is worth every penny!
This frosting holds up at room temperature, and yet is semi-soft when right out of the refrigerator. It is the perfect balance of creamy, smooth, spreadable, and semi-stiff. I don't expect I'll ever make another type of frosting. That's why I'm including this recipe in my new series, Basic Recipes.
The recipe, as stated, will generously frost one 8-inch square Chocolate Sourdough Cake (another yumm). It will adequately frost two 8-inch square cakes.
This frosting makes an awesome sweet dip for your favorite fresh or dried fruits!
The amount of maple syrup may be lessened to your desired sweetness. However, as it acts as a liquid, lessening it will affect the consistency, making the frosting more stiff. I believe there's room to play here. Also, the milk may be lessened or omitted to make a more stiff frosting. Enjoy!
See all Basic Recipes.
Yield: about 1/2 cup
- 1/2 cup Artisana Coconut Butter – or other raw coconut butter/cream
- 2 tablespoons cocoa powder
- 1/4 cup maple syrup, grade B
- 1/2 teaspoon vanilla
- 2 to 4 tablespoons raw milk, to thin to desired consistency
Blend all ingredients in food processor or Vita-Mix until smooth, adding the milk one tablespoon at a time. Let the food processor run long enough to gently warm and smooth the frosting (one to two minutes in a cooler room temperature when the coconut butter will be quite hard; less in warmer room temperatures). Spread on cooled cake. (Optionally, let the frosting cool a bit, too. But it shouldn't be hot anyway, it should just be mildly warm at the point where it gets smooth.) If too firm when chilled, allow to warm up in a water bath until spreadable.
Variation: Basic Vanilla Frosting – Coconut Cream.
© Copyright 2009 by Wardee Harmon.
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