Buttercream Frosting. It is the cherry on top of most baked goods. It adds to the pleasurable “mouth feel” as the texture is thick, creamy, and smooth while the taste is decadent. It also adds to the flavour; the combination of cake and frosting is a match made in heaven.
I recently posted a recipe for Choc Red Velvet Cupcakes and I specifically whipped up this buttercream frosting to top these delicious little morsels. It has also got to be the simplest way to make frosting, (taking all of 5 minutes), is sugar-free and high fat. No more thin, runny, sickly sweet and crusty icing sugar, this frosting is EVERYTHING.
Of course you can make other flavours or add toppings for texture too:
- Add raw cacao for chocolate (or melt some 85% dark chocolate) – you may need extra sweetener if using raw cacao
- Use some berries for either flavour or just the juice for colour (blue, red, purple etc)
- NEVER add artificial colourings
- Use natural flavourings for colour like beet powder
- Add cinnamon or other spices to liven things up
- Top with nuts, raw cacao nibs or coconut shavings for additional texture
Most importantly, be creative and enjoy this frosting…you will not be disappointed!
Oh and it can be frozen and eaten later – I usually put them on the cupcakes, put them in a glass container and then freeze for later – or kept in the fridge for several days (butter doesn’t go bad but coconut milk does so I’d eat sooner rather than later).
Please share your thoughts on this frosting in the comments below.
With love (and healthy fats), Bianca x