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Paleo Chocolate Buttercream Frosting

Posted on May 22, 2014 | 2 comments

Paleo Chocolate Buttercream Frosting

Paleo Chocolate Buttercream Frosting


As promised, here is the Paleo Chocolate Buttercream Frosting to go with my Paleo Vanilla Cupcakes.  It tastes equally good on vanilla or chocolate cakes or cupcakes. Or, just licked off the beater!

 

This Paleo Chocolate Buttercream Frosting recipe can easily be doubled or tripled if you have a birthday party or other large gathering to prepare for. Also, it freezes very well, so any leftovers need never be wasted. (I have a gold star for you if you actually have any leftovers to freeze, and don’t just eat them up like I do!)

 


Paleo Chocolate Buttercream Frosting

  • Paleo_chocolate_buttercream_frostingPrep time:  15 minutes
  • Cook time:  0
  • Servings:  to frost 12 cupcakes

 

  • 4 TBS. coconut oil
  • 4 TBS. room temperature butter
  • 3 TBS. organic maple syrup, or honey, or 15 drops SweetLeaf water-processed liquid stevia (**)
  • 4 TBS. unsweetened organic cacao powder
  • 1 tsp. chocolate extract
  • 3 tsp. arrowroot flour, or tapioca starch

 

(Payton’s Paleo 30 Day Challenge friendly if you use the liquid stevia drops for sweetener.)


1) Using an immersion blender or hand mixer, mix together the oil, butter, chocolate extract and maple syrup. With the mixer on high-speed, allow the oil, butter, extract and syrup to froth-up together into a frosting consistency.

2) While continuing to mix on low-speed, sprinkle in first all the cocoa, then the starch, a little at a time. Stop just when you have the consistency a little thinner than you think you want it. (The frosting will set-up/thicken a bit as the mixed in starch and cocoa absorbs the moisture, and even more if you refrigerate the cupcakes after they are frosted).

 

You can soften up the coconut oil only, for a few seconds in the microwave to make it easier to blend if your kitchen is cool. Then, after the frosting is done, place it in the fridge for a few minutes if you need to firm it up to a thicker consistency.

 

Note though, that you can’t soften the butter by microwaving it, or it will separate. Take the butter out of the fridge to soften to room temperature before attempting to mix it with the oil.

 

This yummy recipe for Paleo Chocolate Buttercream Frosting can be made ahead and refrigerated, if needed. Simply remove it from the fridge early enough to allow it to come to a spreadable consistency when you want to use it.

 

(**) I only use the brand called SweetLeaf Liquid Stevia Sweet Drops because they use only cold water to extract the flavoring from the stevia leaves, no chemicals, no alcohols, no petroleum products, no enzymes. I use their liquid stevia, not their powdered product because the powdered contains inulin, which though it is a beneficial natural fiber, some people, especially those intolerant to some FODMAP foods, cannot digest inulin without experiencing lots of bloating and gas.

 

2 Comments

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  1. Yoli

    Any ideas why this turned out a little bitter? I used Maple syrup and a bit of Chocolate Stevia. Maybe it was the Stevia?

    • Payton

      Hi Yoli,

      Is it possible you used a cocoa powder (which can taste more bitter), instead of cacao powder? That is the only thing I can think of as no one has mentioned any overly bitter taste.

      But it is also possible that you are one of the people who experience a bitter after taste to any flavor of stevia? Some people say that about any kind of stevia.

      Maybe try again without any stevia?

      ~ Payton

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