Paleo Chocolate Buttercream Frosting Recipe
This paleo chocolate buttercream frosting recipe is luscious, decadent and full of fabulous, real food ingredients. Use it on cupcakes & cakes, to fill a pie or as a dip for fruit. The buttercream is quick and easy to whip up, refined sugar free and paleo.
Nutrition Facts
Ingredients
Instructions
Gently heat up the chocolate: in a microwave on medium power (about 60-120 seconds, stopping and stirring every 30 seconds) or on the stove top using a double boiler method on medium-low until melted. Whisk in the vanilla extract and set the chocolate aside to cool.
Scoop the coconut cream out of the can(s) of coconut milk into a medium mixing bowl. If you are using heavy cream, place it directly into the mixing bowl. Beat with an electric mixer on high speed until stiff peaks form (usually 2-3 minutes.) Cover and refrigerate the cream.
In the bowl of a stand mixer, beat the softened butter on medium speed for 1 minute.
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Continue Reading at Themovementmenu →Chef's Notes
Feel free to use either heavy whipping cream or chilled coconut cream.
The coconut sugar cannot be substituted for regular, granulated sugar.
I recommend using between 70-80% dark chocolate.
Get your butter soft by letting it sit at room temperature for about 1-1.5 hours (depending on the temperature of your house.)
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Reviews from the Original Source
I followed the directions using heavy cream and it is perfect. I have a friend who has dietary restrictions for her family and this recipe has helped make the cake turn out so well. Thanks.
I made this recipe exactly as described, but it was grainy from the coconut sugar and greasy due to all the coconut cream. I'm not sure why yours looks so good Monica, and mine doesn't, or what I did wrong ... but this just tastes overpoweringly of coconut. I don't taste chocolate at all. What a waste of time and ingredients!
This was and is amazing frosting! Soooo tasty. Thank you for sharing this!
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