Homemade FROSTING!!!! UMMMMMM, YUMMMM! This stuff is way to good.
It should be outlawed if that were possible! Good news is the taste & texture are so intense, just a small dabble really does satisfy. And the added nutrient bonus from the unexpected holiday “secret” ingredient ups the urgency of TRYING THIS NOW.
I have to admit this brings back serious childhood memories of a frosting obsession!!!!! If only that stuff on the grocery store shelves was as nourishing as this homemade version. Please give it a try & let me know how it goes. I am open to a bake off challenge any day…Betty Crocker are you out there?
1/2 Cup Organic butter or Organic palm shortening, softened
1 Cup palm sugar, erythritol, granulated honey, powdered
2 T coconut milk (room temp.)
1/2 Cup sweet potato, or winter squash of choice, smoothly mashed**
2 t vanilla extract
1/4 t sea salt
1/4 t cinnamon
1/2 t stevia extract
1/2 T lemon juice
**I’ve used freeze dried sweet potatoes, a Honeyville Farms product, powdered in a spice grinder before measuring a 1/2 Cupful.
First, powder the sweetener of choice in a spice grinder.
Cream the softened butter or shortening with the powdered sweetener. Add sweet potato & coconut milk. Mix well. Add vanilla, stevia, salt, cinnamon. Mix well. Add lemon juice. If frosting seems too dry or thick, add up to 1 T extra lemon juice in 1/2 T increments &/ or add up to 2 T coconut milk in 1T increments. If frosting does not seem smooth and fluffy enough, use a hand blender until desired consistency is reached, though hand whipping with a spoon should be sufficient, & you’ll burn a few more calories in the process!