A while ago I set out to make a cake. The cake… well let’s just say that recipe’s not ready for prime time yet 😉 but the frosting was so good that I want to share it with you now! Because who doesn’t love a rich, velvety buttercream frosting?
To make the frosting, you will need to make some powdered sugar. You can do this by whizzing coconut sugar and arrowroot starch in a food processor or spice grinder for what seems like forever–you want it to be really smooth and powdery, otherwise the frosting will have a gritty texture. If you want to test the consistency of your sugar as you process it, I suggest waiting a minute after turning off the blade before you open the lid. This way, you can avoid inhaling a puff of sugary air! I learned that lesson the hard way.
When chilled, this frosting becomes quite thick, so you can definitely pipe with it. Because the coconut sugar starts out a caramel color, this frosting has that color, too. I haven’t experimented with food dyes yet here, but I expect that you could get some nice, dark colors with this frosting.
- 1 cup coconut sugar
- 1 Tbsp arrowroot starch
- 1/2 cup palm shortening
- 2 Tbsp coconut cream
- Put the coconut sugar and arrowroot starch in a food processor or spice grinder and process until completely smooth and powdery. This will take several minutes.
- In a bowl, cream the powdered coconut sugar together until fluffy. Mix in the coconut cream until smooth. Chill in the fridge to allow to firm up, then use. Frosting should be kept refrigerated and used within the week.