Simple Chocolate Frosting
1 cup coconut oil
1 cup cocoa powder
1/2 cup maple syrup or honey
Beat ingredients together with a hand mixer. Flavor extracts may be added (we like mint)
Maple Vanilla Glaze
1 c sifter powdered sugar
1-2 T milk (any kind)
1 T maple syrup
1 tsp vanilla
Maple Syrup Frosting
2 c maple syrup
3 egg whites
1/8 tsp salt
(for a smaller batch use 1 c syrup and 2 egg whites)
Over medium-high heat, bring syrup to 242 degrees without stirring.
Beat egg whites with salt until soft peaks form.
Still beating on high, pour hot syrup into egg whites slowly.
Alternate Maple Frosting
1 c butter or shortening
1/3 c maple syrup
3 to 4 c powdered sugar
Whip the maple syrup and the butter or shortening together, then slowly add the powdered sugar (half a cup at a time) while continuing to mix until it's smooth. Can be piped.
Strawberry Frosting (based on this recipe)
1 cup organic palm shortening, slightly chilled but not hard
2/3 cup honey or maple syrup
1 tsp vanilla extract
4 T arrowroot powder
4 tsp coconut flour, sifted
2 T cold coconut cream
4 T berry (or other) powder
The berry powder can be made from grinding freeze-dried fruit in a coffee or spice grinder.
Blend all ingredients in a bowl, then drizzle coconut oil in slowly with mixer running.
White Chocolate Ganache
12 oz white chocolate
4 oz heavy cream (coconut if dairy-free)
Melt together in a double-boiler.
White Chocolate Matcha Ganache
7 oz white chocolate
1/2 c. thick coconut cream
1 1/2 tsp matcha powder
Chop the white chocolate into small pieces and put into a heat proof bowl. Heat the coconut cream and whisk the matcha powder into it, then pour the hot mixture over the chocolate and stir until the chocolate melts completely and the ganache is smooth.
Irish
Cream Frosting
1/2 c
shortening
1 1/2 c powdered sugar
2 T Irish cream whiskey
2 T cocoa powder
