Whipped Lemon Coco-Frosting

This might just be the closest thing to mother nature frosting on the planet! In fact, dare I say it is. When I created this recipe I was absolutely taken back. A frosting (or icing as we call it in Oz) that has not only zero refined sugary junk to send you on a blood sugar rollercoaster for the day, but also that has zero added sugar! The only sweetness is coming from the whole food coconut butter! I have balanced out the lemon (acid) and zest so that you taste more lemon than you do coconut. It tastes just like your grandma’s lemon frosting – less the sugar! Your tastebuds will be utterly tricked into thinking that this is a naughty-frosting, but as you can tell by the 4 simple ingredients pictured below – it’s so not!

Slather my zingy-tangy whipped lemon-coco frosting on whatever your little heart desires. If you need to make a double batch of the recipe below (which makes approx. 1 Cup frosting), I like to make it in my stand up mixer with the whisk attachment. This will make it even more ‘whipped!’ I highly recommend you make this to go with my Carrot Cake Muffins with Whipped Lemon-Coco Frosting, as this is the perfect pairing.

The healthy fat in coconut butter aside from its anti-microbial properties will help to slow the release of glucose into your bloodstream and raise satiety hormones such as CCK, GLP-1, and Peptide YY. You will be blown away how simple and easy this frosting is to make and how much it caters to a sweet tooth in the healthiest possible way! Please tag me if you make this recipe, as I love to see your creations on Instagram at @thrivewithpriscilla and repost them!

Important Note: Coconut butter comes in a jar, not a can and is the coconut flesh and oil combined. It is a whole food that has been pureed. Your ingredient label should state one ingredient: Organic coconut. Often, the oil separates and sits on top of the flesh which is normal. You will need to stir it through well before using it in this recipe. If your coconut butter is hard (ie: you are in a cold climate) gently melt the coconut butter bain marie style (place sealed jar into a bowl and pour hot water to half way up the jar to slowly soften.) Stir until well integrated and softened before using in this recipe. I use Artisana Organics brand.

Whipped Lemon Coco-Frosting

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Recipe by Priscilla Soligo Course: Desserts, Holidays, Sweet ToothDifficulty: Easy
Prep time

5

minutes

Ingredients

  • 160g ⅔ Cup Coconut butter

    Important Note: Coconut butter comes in a jar, not a can and is the coconut flesh and oil combined. It is a whole food that has been pureed. Your ingredient label should state one ingredient: Organic coconut. Often, the oil separates and sits on top of the flesh which is normal. You will need to stir it through well before using it in this recipe. If your coconut butter is hard (ie: you are in a cold climate) gently melt the coconut butter bain marie style (place sealed jar into a bowl and pour hot water to half way up the jar to slowly soften.) Stir until well integrated and softened before using in this recipe. I use Artisana Organics brand.

  • 15g 1 Tbsp Fresh Lemon Juice

  • 10g 2 tsp Vanilla Extract

  • 60g ¼ Cup Warm Filtered Water

  • 10g 2 Lemon Zest (zest from 2 x lemons)

Directions

  • In a medium bowl, mix all ingredients together using a fork until very well combined.
  • The frosting/ icing will resemble the texture of creamy mash potatoes with a whipped appearance.
  • Double batch: If you prefer to make a double batch of this recipe (will make 2 cups of frosting, as this recipe makes just 1 cup) I prefer to use a stand up mixer with the whisk attachment. Add all ingredients into the mixer and mix on medium until frosting is well integrated and has a whipped appearance.
  • We love using this frosting on my Carrot Cake Muffins with Whipped Lemon-Coco Frosting (a match made in heaven!) Also, on top of just about any dessert you feel needs a little whipped lemon-zing from mother nature!

Notes

  • Storage: Store frosting outside of the fridge in an airtight sealed glass container for up to 5 days. If you have made my carrot cake muffins frost the one you eat for that day. This frosting also stores well in the fridge for up to one month. Before use, add a tiny teaspoon or two of just boiled water to loosen, as it will harden slightly in the fridge.

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