I just LOVE Sex and the City! What successful, independent, strong woman DOESN'T?
In, it Miranda, the cranky lawyer, calls the main character to say, "Your good friend Miranda has just taken a piece of cake out of the garbage and eaten it. You will probably need this information when you check me into the Betty Crocker Clinic",
So ... I have a confession to make. When I made this frosting, I had some left over. And ... after I ate all the iced cupcakes ... I took a little out of the fridge every night and ate it.
Come to think of it ... I ate more than a little when I finished it. Feel free to call the Betty Crocker Clinic ...
It's just that good! And ... to tell you the truth ... I've always been intimidated by baked goods. But this even inspired me so much that I actually bought a pastry bag!
It's really easy ... and only has two ingredients too. A great workout for my mixer which languishes in the cupboard.
I even used Lily's stevia-sweetened chocolate chips to avoid sugar. And canned coconut cream. Sooo easy ...
Use this with my Paleo Vanilla Cupcakes. You won't throw THEM in the trash ...
AuthorJill PlaceChocolate Paleo Frosting with only 2 ingredients? Get OUTTA here! Oh ... and SPOILER ALERT ... it's not only easy ... it addictive!
Place chocolate in heat-proof bowl.
Heat coconut cream until it is very hot (but not boiling) either in a microwave or in a very small pot over a low flame.
Pour the cream over the chocolate and shake the bowl to make sure the chocolate is covered by the hot cream. Let sit undisturbed for 5 minutes.
Whisk the chocolate and coconut cream together until a smooth ganache is formed. Let sit at room temperature for about 30 minutes. Then move the mixture to the freezer for 10 minutes.
Remove from the freezer and stir around the mixture to make sure it chills evenly. Place back in the freezer for 5 minutes. Remove and check to see that the mixture is fully chilled, but not completely hard. The ganache should be spreadable, but quite chilled. If it's still warm or very soft, place back in the freezer and check on it every 5 minutes. If it's too hard, let it sit out until it's softened a bit.
Whip the ganache with an electric mixer until lightened and fluffy, about 5 minutes on medium-high speed. Make sure to frequently scrape down the sides of the bowl to ensure it is evenly whipped. When done, it should be an easily spreadable consistency.
Use immediately with your favorite cupcake or cake recipe.
Recipe will make enough frosting to frost between 12 to 16 cupcakes or a 3-layer 6" or 8" cake.
Ingredients
Directions
Place chocolate in heat-proof bowl.
Heat coconut cream until it is very hot (but not boiling) either in a microwave or in a very small pot over a low flame.
Pour the cream over the chocolate and shake the bowl to make sure the chocolate is covered by the hot cream. Let sit undisturbed for 5 minutes.
Whisk the chocolate and coconut cream together until a smooth ganache is formed. Let sit at room temperature for about 30 minutes. Then move the mixture to the freezer for 10 minutes.
Remove from the freezer and stir around the mixture to make sure it chills evenly. Place back in the freezer for 5 minutes. Remove and check to see that the mixture is fully chilled, but not completely hard. The ganache should be spreadable, but quite chilled. If it's still warm or very soft, place back in the freezer and check on it every 5 minutes. If it's too hard, let it sit out until it's softened a bit.
Whip the ganache with an electric mixer until lightened and fluffy, about 5 minutes on medium-high speed. Make sure to frequently scrape down the sides of the bowl to ensure it is evenly whipped. When done, it should be an easily spreadable consistency.
Use immediately with your favorite cupcake or cake recipe.
Recipe will make enough frosting to frost between 12 to 16 cupcakes or a 3-layer 6" or 8" cake.
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