This is the easiest and creamiest frosting you’ll ever make. No cooking, no thickeners, just five ingredients whipped in the food processor, and it is delicious beyond words. A favorite frosting for my Mexican Chocolate Birthday Cake, it also tastes yummy on Paleo Carrot Muffins. The secret to its creamy texture is pure coconut oil at room temperature. I used Just Like Sugar natural chicory root sweetener, which doesn’t raise blood sugar or cause weight gain like most sweeteners. Coconut oil is very temperature sensitive, so be sure all ingredients are at room temperature, about 68° to 72°F. If it’s a warm summer day and your ambient temperature is higher than 72°F, this frosting will not work – it will melt and make a mess. However at 70°F, you’ll have a fabulicious-beyond-words frosting and you’ll want to kiss me! This recipe uses canned coconut milk, as thick as possible. Lite coconut milk or coconut milk beverage in a carton are too thin. For the perfect flavor and consistency follow the recipe exactly, at least the first time. I’ve never tried this recipe with any other sweetener so I can’t say if it will work. If you try this with lemon zest it will fail, however Meyer’s lemons which are less acidic worked perfectly for me. You will need a food processor.
This frosting tastes fantastic on Mexican Chocolate Birthday Cake!
Paleo Orange Buttercream Frosting
- Have all the ingredients ready at room temperature. Choose the quantity desired and follow that column.
- In a food processor, mix the coconut milk, sweetener, vanilla, orange zest, and salt until very smooth.
- Add the coconut oil last and mix until very smooth. Pour into a bowl. It will be translucent and a bit runny.
- Refrigerate for 1 hour until it solidifies a bit, then spread on your cake or cupcakes. This 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.