AIP Vanilla Frosting
The AIP Vanilla Frosting could trick even the most sophisticated palate. It ‘s reminiscent of buttercream but dairy and refined sugar free icing. It’s perfect for AIP cupcake, AIP cake, or AIP baking recipes. This recipe fits the Vegan, Paleo and AIP diets.
Servings: 28 tablespoons
- 1 cup Palm Oil Shortening
- 2 tablespoons Coconut Cream
- 1/4 cup Arrowroot Flour tapioca flour is fine as a substitute
- 1/4 cup Honey substitute Maple Syrup for Vegan
- 1/2 teaspoon Vanilla Powder substitute 1 teaspoon Vanilla Extract for Paleo
- pinch Salt
- This frosting is similar to a true buttercream frosting in consistency and texture. It can be added to a pastry bag and piped onto a AIP cake, AIP cupcakes or any AIP desserts.
- You can make this in advance but if you store it in the fridge it will harden. To get it back to a pliable consistency, leave it at room temperature or just use your mixture to loosen it up again.
- While this frosting is AIP friendly, it’s also a great option if you’re looking for a paleo buttercream frosting, paleo vanilla frosting or refined sugar free icing.
- You may want to use a little more arrowroot flour to make it a bit thicker but be careful not to use too much. I’d say a teaspoon or two but no more otherwise it will get lumpy.
- Since palm shortening is a solid fat, it will melt under the right circumstances. As you continue to beat it, the mixture will warm up. If it gets too warm, just pop it into the fridge so that it can firm up. This is especially helpful advice when you are using a piping bag. Just the warmth of your heads around the bag will soften the frosting. You may need to let it chill and firm up in the fridge for 20 minutes.
Serving: 1tablespoon | Calories: 24kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 5mg | Fiber: 1g | Sugar: 2g | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg