Finally made a nutrient dense cake frosting from scratch. I love birthdays and birthday parties but I hate the idea of serving my guests or my kids junk food. My wife mastered a simple coconut flour brownie type chocolate cake and all it needed was a nice buttery frosting to match. Found some recipes online and adapted to my preferences. The butter cream recipe in Nourishing traditions is a flop, the rapadura they say to use ruins the texture, I tried it 3 times and same result each time. Here's what I did that worked awesome:
1/3c honey 1 pastured egg
1 pastured egg yolk
pinch of salt
1/2 lb pastured butter
1-2 tsp vanilla to taste
Make sure all ingredients are at ROOM TEMP. this will not work with cold eggs and cold butter. Let sit out for a day so they are room temp.
In a stand mixer with wire whisk add egg, yolk and salt, whip for a few minutes until a nice gelatin forms. It wont form a meringue because the yolks are in it but you want to get it lofty and gel like, it should form soft peaks.
drizzle in the honey while whipping and continue to whip for a minute or two.
you should still have a gelatinous type substance.
dallop in the butter a spoonful at a time until it's all in there, this is when your gelatin will flop. and flop and flop and continue to flop for a minute, then two, then three, maybe four but keep whisking on high. It is building an emulsion and it takes time. Just like magic, after quite a few minutes of high speed whisking the frosting will start to turn into a heavy whipped cream. Keep whisking for a minute or two after that to really whip some air into it and then add your vanilla. Taste test and adjust vanilla to your taste.
Store in the fridge if you want to use it a different day, just remember you will need to leave it out awhile to soften if you want to spread it.
Also if you do this leave your feedback about how it worked in your kitchen, I only did this one time but it worked right away. Cant wait to do it again:)
posted 4 years ago
Here is the cake recipe, making it again today:)
1/2 cup minus 1 Tbs. coconut flour (use the "dip and sweep method" to measure or use a kitchen scale and measure 50 grams of the flour)
1/2 cup cocoa powder - substitute carob powder if there is a chocolate sensitivity
1/2 cup plus 2 Tbs. butter, melted
3 eggs, at room temperature (egg substitutes will not work)
1/2 cup plus 2 Tbs. honey or maple syrup
1 tsp. vanilla extract, optional
1.Preheat the oven to 300 and grease a glass baking dish (8x8 or 9x9).
2.Mix together all ingredients. You can do this by hand or with an electric mixer or high-powered blender.
3.Pour into the baking dish and bake for 30-35 minutes, until a toothpick inserted into the center comes out clean. Cool for 30 minutes before cutting or removing from the pan.
4.These store well at room temperature or in the fridge for a few days. Make sure you keep them in an airtight container.
Thanks John, i'm going to try this. i bookmarked you so i can find it again
i have a maple syrup frosting that is great but you have to heat the syrup to the soft ball stage first, this will be nice because i don't have to cook anything.
This sounds really interesting. I'll have to remember to try it next time I make a cake.
My go-to frosting is cream cheese, since the cheese is already thick and creamy. I mix up the recipe depending on the application, but the basic procedure is:
-Soak raisins or dates in a little milk until soft (you can nuke them to speed the soaking, or just let it soak overnight in the fridge).
-Blend the fruit and milk mixture until very smooth, using an immersion blender or high power counter blender.
-Beat room temperature cream cheese until fluffy, then add in the milk/fruit mixture a little at a time and continue to beat until well combined.
-Beat in desired extracts, flavorings, etc.
I use a lot of milk to make a glaze style topping for cinnamon rolls, or just a bare minimum of milk for cupcake frosting. Sometimes I beat in some fruit, which can make it too runny, in which case I add some room temp coconut oil or butter to firm it up. It's all very by taste and by eye, but you get the gist.
Ghislaine (and anyone else), I've got a pretty great no-refined-sugar, gluten free almond cake recipe too. I like to pipe a little fruit into the middles while still warm and top with berry cream cheese frosting. It makes lovely cupcakes.