Maple-Vanilla Coconut Butter Frosting

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Nutritional Info

Servings Per Recipe: 18
Amount Per Serving
Calories: 83.4

Total Fat: 8.6 g
Cholesterol: 0.0 mg
Sodium: 1.5 mg
Total Carbs: 2.2 g
Dietary Fiber: 0.7 g
Protein: 0.3 g

View full nutritional breakdown of Maple-Vanilla Coconut Butter Frosting calories by ingredient

Introduction

Clean and Healthy Paleo frosting
Great for pumpkin or gingerbread spiced cakes Clean and Healthy Paleo frosting
Great for pumpkin or gingerbread spiced cakes

Number of Servings: 18

Ingredients

5 Tbsp coconut butter

1/2 cup coconut oil

1/2 tablespoon honey

1 tablespoon maple syrup

1 teaspoon pure vanilla extract

Tips

Cut recipe in half if needed to frost cakes for 9 servings.

Directions

Place the coconut butter and coconut oil in a microwave-safe dish and heat until softened, but not melted. The length of time you need to nuke it will depend on the temperature in your house, so start with 30-second increments and repeat until you get the right consistency. Place the coconut butter and oil in a large mixing bowl, then add the honey, maple syrup, and vanilla extract. Beat until fluffy with a standing or hand mixer. If you don’t have a mixer, a whisk will work

NOTE: I almost always over-heat the coconut oil and coconut butter, and it gets liquidy. Here’s what to do: mix it per the instructions above, then let it sit at room temperature. As it cools, it will thicken a bit. When it’s the consistency of very thick honey, drizzle it on top of the cold cake. It will tighten up like a frosting glaze, then refrigerate.

Serving Size: 16 servings

Number of Servings: 18

Recipe submitted by SparkPeople user BUDGETMOM.