{"id":1764,"date":"2018-02-07T21:11:54","date_gmt":"2018-02-08T02:11:54","guid":{"rendered":"http:\/\/www.jmcutlery.com\/wiz\/?p=1764"},"modified":"2023-01-05T19:55:56","modified_gmt":"2023-01-06T00:55:56","slug":"quick-dairy-free-gluten-free-naturally-sweetened-frosting","status":"publish","type":"post","link":"https:\/\/www.jmcutlery.com\/wiz\/quick-dairy-free-gluten-free-naturally-sweetened-frosting\/","title":{"rendered":"Easy Dairy-Free Gluten-Free Naturally Sweetened Frostings"},"content":{"rendered":"

Easy, Healthy Frosting Recipes…Low-sugar,
\n<\/span>Vegan, Dairy free, Gluten Free, Low Glycemic<\/span><\/strong><\/span>
\nRefined-Sugar Free, Naturally-Sweetened!<\/span><\/strong><\/span><\/p>\n

 <\/p>\n

These are surely the fastest, easiest, lower
\nglycemic, <\/span><\/strong><\/span>healthiest frosting recipes! You’ll
\nfind enough Dairy free, Gluten Free, frosting
\n<\/span>recipes here to never need more.<\/span><\/strong><\/span><\/p>\n

\u00a0 \u00a0 \u00a0 \u00a0 \u00a0+++++++++++++++++++++++++++<\/span><\/strong><\/span><\/p>\n

WARNING:<\/span> Do not use<\/span> a processed sugar substitutes
\n<\/span><\/strong><\/span>Don’t ruin these healthy frostings thinking you’ll improve
\nthem with calorie-free processed sweeteners!
\nDon’t drink diet anything! Don’t believe “no sugar added”
\non a label means no processed sweetener added.<\/span>
\n
\nProcessed substitutes <\/span>are not healthy.<\/span>\u00a0“Safe” only means
\na serving won’t result in sudden death for most people.
\nIt won’t quench <\/span>your sugar cravings. I’ve had adverse
\nreactions to many that I consumed unwittingly;
\nErythritol <\/span>and Stevia, as well as others. Agave Nectar, while
\nsafer due to no sugar spikes, it’s a fructose as opposed to
\nglucose table sugar. fructose is hazardous to your liver.
\n(healthline.com\/nutrition\/sucrose-glucose-fructose) <\/span><\/span><\/span><\/span><\/p>\n

+++++++++++++++++++++++++++<\/span><\/span><\/span><\/strong><\/p>\n

Healthy Chocolate Frosting #1
\nVegan<\/span> <\/span><\/span>Chocolate-Fudge Frosting!<\/strong><\/span><\/span><\/p>\n

\"\"<\/p>\n

You may never need another chocolate
\nfrosting recipe. <\/span>It’s so quick and healthy and
\na favorite <\/span>choice for Birthday Cake frosting.<\/span><\/p>\n

\"\"<\/p>\n

 <\/p>\n

\u00a0Vegan <\/span><\/span><\/span>Chocolate-Fudge Frosting!<\/span>
\nNo sweetener needed<\/span><\/strong><\/p>\n

Ingredients<\/strong>
\n1\/2 a very-ripe large banana\u00a0\u00a0<\/span>
\n2 Tbs. (or more!) unsweetened cacao or cocoa powder<\/span>
\n1\/16 (scant tsp)<\/em>\u00a0salt<\/span>
\n1\/4 tsp cinnamon
\n<\/span>4 Tbs. melted coconut oil mixed in gradually until
\ndesired consistency.<\/span><\/p>\n

Optional:<\/strong> 1\/4 tsp. cinnamon or vanilla
\n1\/2 tsp. instant espresso coffee powder
\neven a pinch of instant espresso.<\/span>
\nIf you don\u2019t want any banana flavor detected<\/strong>
\nin <\/span>the frosting, use a non-ripe banana, and a 1\/2 tsp.
\nof lemon juice.
\n<\/span>Feel free to sweeten to taste with low glycemic
\nsweetener such as coconut sugar, or pure maple
\nsyrup, if needed.
\n<\/span>
\nBlend everything (or mash with a fork). <\/span>Then beat
\nif you desire it to be more fluffy.<\/span><\/p>\n

+++++++++++++++++++++++++++++++++++<\/span><\/strong><\/span><\/p>\n

Meringue is really one of the easiest, most
\nimpressive, Healthy White Frosting<\/span> Recipes.<\/span><\/span>
\n<\/span><\/strong>
\nBake 10 minutes, just until the peaks have
\nturned golden brown.<\/span><\/p>\n

\"\"
\n\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a03 Ingredients<\/strong>
\n4 large egg whites
\n1\/4 teaspoon *cream of tartar or 1\/2 tsp lemon juice or vinegar
\n1\/4 cup sugar
\n
\nA few tricks when preparing <\/strong><\/span>Meringue<\/span><\/strong>
\n1. Separate your eggs while they are cold and then allow
\nthem to <\/span>come to room temperature for the fluffiest meringue.<\/span>
\n2. Make sure the bowl and beater blades are cold and<\/span>
\n\u00a0 \u00a0scrupulously clean. Wash them again.
\nAny oil film can prevent egg whites from fully stiffening.\u00a0<\/span>
\n3. Take care not to over whip your meringue. It will deflate.
\nIt should have a smooth <\/span>and glossy look. Stop right there.<\/span>
\n4. Use cream of tartar or lemon juice to stabilize (to hold its form).<\/span>
\n5. Place meringue on baked or unbaked treats about 4 inches under
\nthe heat and bake for about 10 Minutes until edges are golden.<\/span><\/p>\n

\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Instructions<\/span><\/strong>
\nRemove eggs from the refrigerator and separate, as they will <\/span>
\nseparate best cold. Allow egg whites to reach room temperature <\/span>
\nto allow them to whip to their fullest.<\/span>
\nBeater blades, and bowl must be cold and spotlessly-clean
\nAny oil film <\/span>can prevent eggs from stiffening.
\nPreheat oven to 350 degrees.<\/span>
\nWhip the egg whites until they are glossy and smooth, then <\/span>
\nadd the cream of tartar or lemon juice to help the egg whites hold
\ntheir form.
\n<\/span>Slowly add the sugar to the egg whites about a tablespoon at <\/span>
\na time, beating after each addition until the sugar is fully incorporated. <\/span>
\nContinue beating until stiff peaks form. Spread meringue on top of <\/span>
\npre-baked cake, pie, or pudding in their last 10 minutes of baking,
\nor on no-bake desserts,
\nplace about 4 inches under the heat <\/span>and bake for about 10
\nminutes, until golden.<\/span>
\n
\n*For every 1\/2 teaspoon of cream of tartar in a recipe, <\/span>
\nyou can use 1 teaspoon lemon juice or white vinegar. instead<\/span>
\n
\nEgg whites were used for many years before the invention of
\nmeringue powder and will most likely work well in your recipe.
\nWhen it comes to flavor, egg whites are actually a superior
\noption when <\/span>compared to meringue powder.<\/span><\/p>\n

 <\/p>\n

While it is not as easy to whip up large amounts of meringue
\nfrom <\/span>egg whites as it is from meringue powder, egg whites
\n<\/span>can be used to <\/span>make a slightly better end product.<\/span><\/p>\n


\nTo make meringue from egg whites, it is recommended that
\nyou use cream of tartar or <\/span>lemon juice to stabilize it,\u00a0 (to
\nstop egg whites from collapsing by <\/span>preventing the formation
\nof overly strong protein bonds <\/span>that force water out). It is this
\nprocess that causes the collapse of <\/span>whipped egg whites.<\/span><\/p>\n

+++++++++++++++++++++++++++++++<\/span>
\n<\/strong><\/span><\/p>\n

Vegan Dairy-free (Nut-Free)
\n<\/em>Cream Cheese Frosting<\/strong><\/span><\/p>\n

(You can buy Tofutti Dairy-Free Cream <\/span>Cheese in
\nmost supermarkets or health food or kosher stores)<\/span><\/p>\n

How to Make Your Own Dairy-Free
\nCream Cheese for Frosting<\/span><\/strong><\/span>
\n1 (13.5 oz.) can full-fat, coconut cream, additive-free,\u00a0<\/span>
\nunsweetened, refrigerated overnight.<\/span>
\n1 tsp. melted coconut oil<\/span>
\n1\/2 tsp teaspoon lemon juice (fresh-squeezed),<\/span>
\npinch sea salt.<\/span>
\n
\nDirections<\/strong><\/span>
\nCarefully open (do not shake)<\/em> the refrigerated coconut
\ncream.<\/span>
\nWith a slotted spoon, scoop out only the coconut solids
\nat <\/span>the top portion into a medium processor bowl.
\n<\/span>(Save the liquid for <\/span><\/em><\/span><\/span>smoothies or as dairy-free milk)!
\n<\/em><\/span>
\nUsing an electric processor<\/span><\/span>, <\/span><\/strong>beat in the lemon juice
\nand <\/span>sea salt\u00a0 until smooth
\nand creamy. Refrigerate until firm.<\/span><\/p>\n

\u00a0 \u00a0 \u00a0 \u00a0 \u00a0For the cream cheese glaze:<\/span><\/strong>
\n3 ounces dairy free cream cheese, (above), softened.<\/span>
\n1\/3 cup powdered coconut sugar which I g<\/span>ri<\/span>nd in my
\ncoffee grinder.<\/span><\/p>\n

A splash of coconut cream or milk to soften<\/span><\/p>\n

OR<\/span><\/strong>
\n\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Bundt Cake Glaze<\/strong><\/span>
\nStream on a pattern of glaze with 1\/2 cup of<\/span>
\npowdered sugar (or vegan vanilla chips)<\/span>
\ndissolved in 3 to 4 tsps. hot coconut cream.<\/span><\/p>\n

Below are several versions of the Easiest
\nFrostings<\/strong><\/span><\/p>\n

 <\/p>\n

 <\/p>\n

\"\"<\/p>\n

\u00a0<\/span>\u00a0<\/span><\/strong><\/span><\/p>\n

\u00a0 \u00a0 \u00a0 +++++++++++++++++++++++++++++++<\/span><\/span><\/strong><\/p>\n

 <\/p>\n

\u00a0 \u00a0 \u00a0 How To Make a Healthier Substitute For
\nRefined Confectioner’s Sugar, Using Coconut Sugar\u00a0<\/strong>
\n<\/span>For every cup of coconut sugar, <\/span>add one tablespoon of
\nTapioca starch or <\/span>arrowroot powder<\/span><\/span> and blend <\/span>in a clean
\ncoffee grinder or high-powered food processor <\/span>until <\/span>smooth.
\n<\/span>
\nWhile this process will never result <\/span>in a blend as white
\nor as <\/span>silky as commercially produced powdered sugar,
\nit\u2019s a much <\/span>more healthful solution.<\/span><\/p>\n

How To Distract The Eye From the Off-white Color
\nof Natural Coconut Sugar:<\/strong><\/span><\/p>\n

You can color it naturally with beet juice for pink,
\nturmeric for yellow.
\n<\/span><\/p>\n

Drizzle on ganache or melted fruit spread, or sprinkle cake
\ncrumbs, or grated chocolate shavings, even chocolate
\nsprinkles etc., over your off-white icing.
\n<\/span>
\n<\/span><\/p>\n

You can flavor that plain glaze or frosting to taste with orange
\njuice, <\/span>orange extract, lemon juice, or almond extract.<\/span><\/p>\n

\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 +++++++++++++++++++++++<\/span><\/span><\/p>\n

Easier than making Streusel and <\/span><\/strong>just as pretty<\/strong>.
\n<\/span>
\n\u00a0 \u00a0How To Top Any Cake Fast<\/span><\/strong>
\nThe first 5 Are the Quickest, Healthiest,
\nPretty <\/strong><\/span>Toppings You’ll ever really need<\/span><\/strong><\/p>\n

 <\/p>\n

\"\"<\/p>\n

 <\/p>\n

 <\/p>\n

Quick Easy Less Gooey Frosting –<\/strong><\/span><\/p>\n

Sprinkle on chopped nuts before baking.<\/span><\/p>\n

Shake Powdered Sugar <\/span>through a<\/span> <\/span>strainer
\nimmediately before serving <\/span>(or it dissolves).
\n
\nDrizzle on a simple glaze of melted
\nfruit spread or chocolate.<\/strong>
\n<\/span>
\nOR USE:
\n<\/span>\u00a0No-cooking-needed, no-fuss<\/em> streusel topping.<\/span><\/span><\/span><\/strong>
\n2 tbs. powdered coconut sugar + 1-1\/2 tsp
\ncinnamon (or blend to taste).<\/em> <\/span>Mix with 1-3 tbs. melted
\n<\/span>coconut oil until dissolved into glaze. Sprinkle that with
\nchopped dates or dried fruit and nuts. Brush it on.<\/span><\/span><\/span><\/p>\n

Other Spices<\/strong>: Cinnamon can be omitted, replaced, or<\/span>
\nused in addition to any number of other spices. Allspice,<\/span>
\nclove, cardamom, ginger, and nutmeg all work well<\/span>
\nin this. Press (chopped) nuts and\/or dried fruit on the glaze.<\/span><\/p>\n

\"\"<\/strong>
\n
\nBefore baking,<\/strong> you can top the batter or dough with this\u00a0<\/span>
\ninstead of after it’s baked. So friends can have it warm
\nfrom the oven instead of cooled, frosted, and reheated.<\/span><\/p>\n

OR
\n<\/span><\/span><\/span><\/strong>Sprinkle<\/strong> 1\/2 cup of chopped pecans or walnuts over top<\/span><\/span><\/span>
\nof batter just before baking. Drizzle with melted fruit spread
\nor chocolate glaze after it cools. Sprinkle with powdered
\nsugar through a strainer just before serving, keeps powder
\non top without melting.<\/span><\/span><\/span><\/p>\n

\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 +++++++++++++++++++++
\nCHOCOLATE GLAZE<\/span><\/strong><\/p>\n

1\/2 cup semisweet chocolate chips<\/span>
\n2 tablespoons Coconut oil<\/span>
\n1 tablespoon plus
\n1 teaspoon light maple syrup<\/span>
\n1\/4 teaspoon vanilla extract<\/span><\/p>\n

How To make chocolate glaze:<\/strong> Melt the
\ningredients together over low heat or in the
\nmicrowave, stirring often. Add corn syrup if
\nneeded to make a smooth, shiny glaze.
\nYield: about 1\/2 cup glaze.<\/span><\/p>\n

OR Sprinkle <\/span><\/span>Powdered Sugar When serving
\n<\/strong>
\nFruit Drizzle<\/strong>
\n<\/span>
\nSlowly melt 1\/3 cup or more of fruit preserves<\/span>
\nin a microwave safe bowl or over a double boiler.<\/span>
\nSwirl or drizzle it decoratively from the tip of a big<\/span>
\nspoon on top of plain cake. <\/span>Add a few berries or
\nchopped nuts to it.
\n<\/span><\/p>\n

\"\"
\n<\/span><\/p>\n

Healthy Frosting!<\/strong> It\u00a0is NOT an oxymoron.<\/span><\/p>\n

I personally love to see my\u00a0cakes and muffins<\/span>
\n topped off with a frosting.\u00a0I certainly won’t\u00a0ingest<\/span>
\n artificial sweeteners. <\/span>I love to have a piece
\nof cake whenever I please, without gobs of sugar.
\n<\/span><\/span><\/p>\n

 <\/p>\n

\"\"<\/p>\n

 <\/p>\n

\u00a0<\/strong>Glaze Frosting & Instructions<\/strong><\/span><\/p>\n

EASY VANILLA GLAZES<\/span><\/strong><\/p>\n

Ingredients<\/span><\/strong><\/p>\n

1 1\/4 cups Powdered Coconut Sugar
\nsifted in a strainer to remove any lumps<\/span>
\n1 tablespoon light maple syrup<\/span>
\n1 tablespoon melted coconut oil<\/span>
\n1 to 2 tablespoons any milk or water<\/span>
\n1\/2 teaspoon vanilla extract<\/span><\/p>\n

To make the vanilla glaze:<\/strong> Stir the ingredients
\ntogether, adding extra Powdered Coconut Sugar
\nto adjust the consistency as needed. Heating it
\nhelps the sugar dissolve.
\nYield: about 1\/2 cup glaze.
\n<\/span><\/p>\n


\nAPPLE CIDER GLAZE<\/span><\/strong><\/p>\n

\"\"<\/p>\n


\nHow To make APPLE CIDER GLAZE<\/span><\/strong><\/p>\n

2 tablespoons bottled (boiled) cider<\/span>
\n1 tablespoon heavy cream or coconut cream<\/span>
\n1 cup powdered\u00a0 sugar
\nTo make apple cider glaze:<\/strong> Stir all of the ingredients
\ntogether, adding additional sugar or cream if needed to
\nmake the glaze the consistency of molasses. Dip top <\/span><\/p>\n

of donuts in glaze, or drizzle glaze over doughnuts.
\nYield: about 1\/2 cup glaze.<\/span><\/p>\n

 <\/p>\n

Top Healthy Natural Frosting Sweeteners\u00a0<\/strong><\/span><\/h2>\n

Raw honey (1 tablespoon = 64 calories)<\/span><\/p>\n

Dates (1 Medjool Date = 66 calories)<\/span><\/p>\n

Coconut sugar (1 tablespoon = 45 calories)<\/span><\/p>\n

Maple syrup (1 tablespoon = 52 calories)<\/span><\/p>\n

Blackstrap molasses (1 tablespoon = 47 calories)<\/span><\/p>\n

Banana puree (1\/4 cup = 50 calories)<\/span><\/p>\n

Real fruit jam (varies depending on fruit)<\/span><\/p>\n

 <\/p>\n

\u00a0<\/span><\/p>\n

\"\"
\n<\/span><\/span><\/p>\n

\u00a0 \u00a0 My Go To favorite white frosting <\/span><\/span><\/span><\/strong><\/p>\n

\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Quick, Easy,
\nNo Added Sugar Needed,
\nVanilla Fudge Frosting\u00a0 Recipe\u00a0<\/span><\/span>
\n<\/span><\/strong>(or Coconut Banana Buttercream)<\/span><\/strong><\/p>\n

You’ll need to double or triple this amount
\nTo frost a double layer cake.
\n<\/span><\/p>\n

\u00a0 \u00a0 \u00a0 \u00a0 White & Ganache Two-Tone Frosting<\/span><\/strong>
\nIf you want to cover a cake with both buttercream <\/span>
\nand ganache, either for a two-tone effect or simply <\/span>
\nfor the sake of the shiny glaze, start by filling and <\/span>
\nassembling your cake.<\/span><\/p>\n

Then, spread the surfaces<\/span> of the cake with a thin
\ncoating of buttercream, as <\/span>if you were spreading
\nbutter on toast. This is called <\/span>a “crumb coat,” which
\n<\/span>immobilizes crumbs on the <\/span>surface of your cake and
\nprevents them getting into <\/span>your outer icing.<\/span><\/p>\n

Refrigerate the cake for 20 to 30 minutes, <\/span>while the
\ncrumb coat sets. Then spread the top and sides of <\/span>
\nyour cake evenly with buttercream. Make it as smooth <\/span>
\nand even as possible, because the glossy ganache <\/span>
\nwill emphasize every imperfection.<\/span><\/p>\n

Some bakers want their ganache to make a smooth <\/span>
\nlayer on top of the cake, with an eye-pleasing pattern <\/span>
\nof drips running over the side. To achieve this effect,
\nrefrigerate cake at least an hour before pouring the
\nganache.
\nMix up your ganache and let it cool to 85 to 95 degrees
\nFahrenheit, which <\/span>gives it a thick, creamy consistency.
\nPour ganache <\/span>onto the middle of the cake, and quickly
\nspread it to <\/span>the edges with a spatula. Turn the cake as
\nyou work, <\/span>so the drips will run evenly down all sides.
\nAllow the <\/span>ganache to set for at least 30 minutes before
\ncutting <\/span>and serving the cake.<\/span><\/p>\n

 <\/p>\n

\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Ingredients<\/strong>
\n1\/2 a very-ripe large banana (80g to 100g)
\n(less ripe if you fear tasting the banana)<\/span>
\n1\/4 cup coconut oil or melted coconut butter<\/span> <\/span><\/span>
\n1\/16th tsp salt<\/span>
\noptional: 1 or 2 drops pure vanilla extract<\/span>
\n1\/4 tsp cinnamon (omit for a whiter frosting)
\n<\/span>I added a Tsp of tapioca dissolved to a paste with
\na few drops of hot water for a whiter firmer frosting,
\nThe ripe banana gives it enough sweetness, but you
\ncan add a <\/span>powdered sugar or maple syrup if you
\nwant it sweeter. You can add Agar Agar (a vegan
\ngelatin) for firm frosting that really holds up.<\/span><\/p>\n

 <\/p>\n

\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0To make the frosting,<\/strong>
\njust blend all ingredients together.(It\u2019s even better <\/span>if
\nyou microwave the banana for 10-15 seconds
\nbefore adding other <\/span>ingredients.)<\/span><\/p>\n

Be sure not to use a cold or frozen banana unless
\nyou completely thaw <\/span>it first, because it will solidify
\nthe coconut butter and make it taste grainy.<\/span><\/p>\n

+++++++++++++++++++++++++++++++<\/strong><\/span><\/p>\n

 <\/p>\n

\"\"\"\"<\/p>\n

 <\/p>\n

HEALTHY DATE SWEETENED CHOCOLATE FROSTING<\/span><\/strong>
\n1\/2 cup (118 ml) non dairy milk<\/span>
\n6 dates (add 1-2 tbsp. coconut sugar for sweeter)<\/span>
\n1\/2 tsp (0.5 tsp) tapioca or potato starch<\/span>
\n2\/3 cup (120 g) vegan chocolate chips (Kosher Pareve
\nshould suffice) <\/span>
\nI use half dark chocolate and half semi-sweet chips
\na few drops of <\/span>vanilla extract and a pinch of salt.<\/span><\/p>\n

Blend the dates with the milk and starch until smooth.
\nPour into a <\/span>pan and heat over medium heat to bring to
\njust about a boil. Take <\/span>off heat. Add chocolate and let
\nsit for 2 mins Then whisk well until well <\/span>combined and
\nsmooth, Chill for 15 to 30 mins until desired thick <\/span>
\nconsistency.
\nAdd a dollop of the frosting on the first layer <\/span>and
\nspread. <\/span>Place the second cake on top. Add another
\n<\/span>dollop and spread then <\/span>spread the rest of the frosting all
\nover.
\nAdd sprinkles, roasted hazelnuts, <\/span>or chocolate
\nshavings on top. Serve with whipped coconut cream or <\/span>
\nvanilla ice cream.<\/span><\/p>\n

Store on the counter for the day. Store
\n<\/span>refrigerated up <\/span>to 5 days.<\/span><\/p>\n

\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0++++++++++++++++++++++++<\/strong><\/span><\/p>\n

HOW TO MAKE CHOCOLATE GANACHE
\n<\/span><\/span><\/strong>(\u0261\u0259\u02c8Nosh’)<\/em>: Ganache is a glaze, icing, sauce, <\/span><\/span>or
\n<\/span><\/span>filling <\/span><\/span>for <\/span><\/span>pastries made from chocolate and cream.<\/span><\/p>\n

 <\/p>\n

HERE ARE POPULAR\u00a0 <\/strong><\/span>CHOCOLATE
\nGANACHE RECIPES:\u00a0 \u00a0Varied by Pourability<\/span><\/strong><\/p>\n

Recipe #1
\n<\/span><\/strong>You can use a 1:2 ratio <\/span>
\n(4 ounces chocolate and 8 ounces of heavy
\nwhipping cream or coconut cream)
\nfor a much thinner ganache that you
\ncan pour.<\/span><\/p>\n

\"\"<\/p>\n

Preparation:<\/span><\/h2>\n

Bring heavy cream or coconut cream
\nto a simmer on the stove top, <\/span>stirring
\noccasionally. Just as soon as you see a
\n<\/span>simmer, <\/span>remove from heat and poor\u00a0<\/span>over
\nchocolate chips, swirling <\/span>the bowl to make
\nsure all chips are covered.<\/span><\/p>\n

Place lid on chocolate chips to trap the
\nheat and let sit <\/span>undisturbed (no mixing) for
\n5 minutes. Remove lid and swirl <\/span>the chocolate
\nchips with a whisk starting in the center and
\n<\/span>working outward until smooth. It will turn
\ninto velvety ganache <\/span>right before your eyes.<\/span><\/p>\n

Once it’s velvety, let it sit uncovered at room
\ntemperature <\/span>(70\u02daF) for about 15 minutes
\nbefore pouring it over your cake.<\/span><\/p>\n

It was perfect for glazing the entire surface
\nof a cake roll after <\/span>15 minutes (it should coat
\na spoon nicely when ready for <\/span>cake coverage;
\nset your timer!).<\/span><\/p>\n

\"\"<\/p>\n

 <\/p>\n

\u00a0Pourable Chocolate <\/span>Ganache\u00a0<\/span><\/span><\/strong><\/span><\/h2>\n

1\/4 cup cacao
\n1 tablespoon\u00a0maple syrup<\/span>
\n\u00bd teaspoon\u00a0vanilla extract<\/span>
\n2 teaspoons milk of choice <\/span>
\n (I use coconut or almond milk)<\/span><\/p>\n

\"\"<\/span><\/h2>\n

Preparation:<\/span><\/p>\n

Put the cacao in a medium heatproof bowl
\nin the microwave, Or over simmering water
\n(double boiler), melt together the coconut oil,
\nmaple syrup, vanilla and cacao powder.<\/span><\/p>\n

Once melted, remove it from the stove and<\/span>
\nadd the milk, and stir to combine. Allow the<\/span>
\nganache to cool and thicken. You can speed<\/span>
\nthis up by\u00a0freezing or refrigerating the ganache<\/span>
\nfor a few minutes.
\n<\/span>
\nTop your brownie with the *ganache, then<\/span>
\ncut into squares and serve. Store in the<\/span>
\nfridge, in an airtight container.<\/span>
\n
\nCook\u2019s Notes<\/strong><\/span><\/p>\n

In a small saucepan, bring the cream to a boil.<\/span>
\nPour the hot cream over the chocolate and whisk<\/span>
\n gently until the chocolate is completely melted<\/span>
\n and smooth.\u00a0 (If using a 70% bittersweet chocolate,<\/span>
\n the ganche might be a bit thick; add more cream,<\/span>
\n a tablespoon at a time, to thin it.\u00a0You might also<\/span>
\n want to add a couple of teaspoons of sugar when<\/span>
\n you add the hot cream.<\/span><\/p>\n

Make Ahead Tips<\/strong><\/span><\/p>\n

Ganache will keep for a week in the refrigerator,
\ncovered. Rewarm gently before using.<\/span><\/p>\n

\"\"<\/span><\/span><\/span><\/strong><\/p>\n

 <\/p>\n

FOR POURABLE CHOCOLATE CHIP <\/span>GANACHE<\/span><\/span><\/strong>
\n 1\u20442 cup semi-sweet chocolate chips<\/span><\/span>
\n 1\u20442 cup heavy cream or coconut cream\u00a0<\/span><\/span><\/p>\n

(A 1:1 ratio means 4 ounces chocolate to<\/span>
\n 4 ounces cream or\u00a0coconut cream)<\/span><\/p>\n

\u00a0Chocolate <\/span>Layer cake Filling
\nand Thick Glaze:<\/span><\/span><\/strong>
\n 1:1 equal parts chocolate and cream.<\/span><\/span><\/p>\n

\u00a0<\/span>Chocolate truffles:<\/strong> 2:1, two parts chocolate<\/span><\/span>
\n to one part cream.
\n<\/span><\/span>
\n\u00a0 <\/span>Soft Icing and Pourable Chocolate Glaze:<\/strong>
\n1:2 one part <\/span><\/span>chocolate to two parts cream.<\/span><\/span><\/p>\n

You don’t actually need to even simmer the
\ncream. It\u00a0needs to be hot enough to melt the
\nchocolate. Chop the\u00a0chocolate finely before
\ncombining it with the hot cream.<\/span><\/span><\/p>\n

It will melt in very warm cream given enough<\/span>
\ntime. (And\u00a0if your cream cools before all the<\/span>
\nchocolate has melted, you can reheat the cream<\/span>
\nover a double-boiler or by setting<\/span>
\nyour bowl over a pan of simmering water.)<\/span><\/p>\n

Mix until melted and remove from heat. Fill<\/span><\/span>
\n piping bag or clean squeezer bottle with the<\/span><\/span>
\n ganache once it\u2019s cooled a bit.<\/span><\/span><\/p>\n

\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0+++++++++++++++++++++<\/span><\/p>\n

 <\/p>\n

\"\"<\/span><\/p>\n

\"\"<\/strong><\/span><\/p>\n

Whipped Healthy Chocolate Frosting
\nTotal Time: 5m<\/span><\/p>\n

Ingredients<\/strong><\/span><\/p>\n

1 can full-fat coconut milk or coconut cream<\/span>
\n1\/4 cup plus 1 tbs. cocoa or cacao powder<\/span>
\n1\/2 tsp pure vanilla extract
\n<\/span>(1\/2 a very over-ripe large banana may be sufficient)<\/span>
\nYou may add a sweetener of choice to taste (Use
\ncoconut sugar<\/span> powdered for thickest results).
\n<\/span>I put coconut sugar in my coffee grinder
\na few pulses until it’s powder.<\/span><\/p>\n

Instructions<\/span><\/strong><\/p>\n

Healthy Whipped Healthy Chocolate Frosting Recipe:<\/strong><\/span><\/p>\n

If you want a no-fail option, buy coconut cream (not coconut milk)<\/span>
\navailable on Amazon or at Whole Foods or an Asian market or section.<\/span>
\nI only buy Native Forest or Nature’s Greatest Foods. Watch labels for<\/span>
\nchemical additives. Try not to shake the can before opening. Leave<\/span>
\nthe can (or a bowl) uncovered in the fridge overnight. It should get<\/span>
\nvery, very thick. Transfer only the creamy part to a bowl, leaving the<\/span>
\nwatery part out to use as coconut milk for a smoothie.<\/span><\/p>\n

Whip in your cocoa, vanilla, and sweetener with a fork, or even
\nbeaters if you want to be fancy. Stored uncovered in the fridge,
\nthe mixture gets even thicker.<\/span><\/p>\n

\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0+++++++++++++++++++++
\n<\/span><\/p>\n

Chocolate Avocado Frosting<\/span><\/strong><\/p>\n

\"\"<\/p>\n

Total Time: 5m Yield: 1 cup Print This Recipe 5\/5<\/span>
\nIngredients<\/span><\/p>\n

2 ripe (Haas) avocados<\/span>
\n1\/2 cup cocoa powder<\/span>
\n4 – 8 tbs. maple syrup, honey or or powdered
\ncoconut sugar to taste<\/span>
\n1\/4 tsp pure vanilla extract<\/span>
\n1\/8 tsp salt<\/span>
\nOptional 2 tbs. coconut oil for spread-ability<\/span>
\nInstructions<\/span>
\nBe sure to use soft, ripe avocados. Combine all ingredients in a
\nfood processor or <\/span>blender until completely smooth. You can add
\na little oil\u2013such as melted coconut oil\u2013<\/span>for an even richer taste or if
\nyour blender has any trouble getting the frosting smooth <\/span>(which can
\nhappen if using a smaller or low-power blender). Because of the lack
\nof <\/span>preservatives, it\u2019s best to make up a batch of this avocado frosting
\nright before you <\/span>plan to use it. Leftovers can be stored in the fridge for
\na few days an will still taste <\/span>delicious, but color and texture are best
\nimmediately after blending.<\/span><\/p>\n

\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0+++++++++++++++++++++<\/span><\/p>\n

\"\"<\/span>
\n<\/span><\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

\u00a0<\/span><\/span>Coffee Fudge Frosting Recipe\u00a0<\/span><\/span><\/span><\/strong><\/p>\n

1 cup raw cashews or macadamia nuts (110g)<\/span>
\n1\/4 cup + 3 tbs. espresso or strong coffee<\/span>
\nvery scant 1\/8 tsp salt<\/span>
\n1\/2 tsp pure vanilla extract<\/span>
\n2 tsp pure maple syrup<\/span>
\n4 tbs. powdered sugar
\n(or simply increase the maple syrup to 4 tbs. and decrease
\ncoffee to 1\/4 cup)<\/span><\/p>\n

Place the nuts in a cereal-sized bowl and cover with water.
\nLet sit at least 4 hours, or overnight, unless you have a powerful
\nfood processor.
\n<\/span>
\nDrain the nut liquid, then combine all ingredients in a small
\nfood processor or blender until super-smooth. <\/span>
\n(I used my 2-cup Mini-Ninja for this. If your food processor
\nthat is too big, you might need to double the recipe for
\nsmoother blending.) <\/span>
\n
\nFor all substitution notes, see the nutrition link below:
\n<\/span>For the maple syrup:
\nIt will change the flavor if you use honey,
\nbut texture-wise it\u2019ll be fine.<\/span><\/p>\n


\n<\/span>\"\"<\/p>\n

\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 +++++++++++++++++++++<\/span><\/p>\n

Chocolate Peanut-Butter Frosting Recipe<\/span><\/span><\/span><\/strong><\/p>\n

Yield: Yields almost a 1\/2 cup <\/span>
\nReport this ad<\/span>
\nIngredients<\/span><\/strong><\/p>\n

1\/3 cup peanut butter or allergy-friendly alternative
\n2 tsp melted coconut oil<\/span>
\n4-8 tsp pure maple syrup <\/span>
\n2 tbs. cocoa powder<\/span>
\n4 tsp milk of choice, or more for thinner frosting<\/span>
\n3\/4 tsp pure vanilla extract<\/span>
\noptional:<\/strong> handful of chocolate chips (the “pieces”)<\/span><\/p>\n

Instructions<\/span><\/p>\n

Blend everything (including chips, if using) in a small food processor.
\nIf you have a bigger processor, it might be best to double the recipe
\nso everything blends more smoothly. Best to store uneaten frosting
\ncovered in the fridge.<\/span><\/p>\n

\u00a0 \u00a0 \u00a0\u00a0<\/span>+++++++++++++++++++++++++++++++++++++
\n\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0COCONUT WHIPPED CREAM<\/strong>
\n<\/span><\/p>\n

Recipe\u00a0 <\/span>Easy to Make Healthy Dairy-Free
\nVanilla Coconut Whipped Cream\u00a0 Frosting
\nRecipe Berries optional.<\/span><\/strong><\/span><\/p>\n

\"\"\"\"<\/p>\n

\u00a0 \u00a0<\/span><\/strong><\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

Select an additive-free (no gum) coconut cream.<\/span>
\nChill can overnight in the refrigerator to<\/span>
\nharden. (freezer doesn\u2019t work as well)<\/span>
\nScoop hardened coconut cream into a<\/span>
\nmixing bowl and leave any clear liquid behind<\/span>
\n(reserve for smoothies, etc.)<\/span>
\nWhip with a hand mixer or stand mixer until<\/span>
\nlight peaks form.<\/span>
\nsweeten with sifted powdered sugar\u00a0<\/span>to taste.
\n(no liquid sweeteners)<\/span>
\n1 tsp vanilla extract optional.<\/span><\/p>\n

This vanilla flavored whipped cream frosting is a perfectly <\/span>
\nsweet filling and topping. It is deliciously light, soft and so <\/span>
\neasy to make! Also, it’s incredibly thick and stable, making it <\/span>
\nthe ideal accompaniment to coat any cake or cupcake.<\/span><\/p>\n

Things You’ll Need<\/span>
\n2 cups coconut cream <\/span>chilled<\/span>
\n1\/4 cup coconut granulated sugar
\npowdered sugar<\/strong><\/span><\/span><\/span><\/p>\n

1 teaspoon vanilla bean extract<\/span><\/p>\n

Tip<\/span>
\nThis recipe will yield approximately 6 cups <\/span>
\nof whipped cream frosting. Enough to fill and <\/span>
\ncover one layer cake or 24 cupcakes.<\/span><\/p>\n

To make the frosting<\/strong>, just blend all
\ningredients together.<\/span><\/p>\n

TIP: To create the design, If you don’t have a cake<\/span>
\n rake, you can make the\u00a0lined design with a dollar<\/span>
\n store plastic comb. But for ease of decorating, I<\/span>
\n suggest a Lazy Susan turntable from jmarkcutlery.com.<\/span><\/p>\n

+++++++++++++++++++++++++<\/span><\/p>\n

\u00a0<\/span><\/span>Vegan dairy-free Greek Yogurt Frosting<\/span><\/strong><\/p>\n

\"\"<\/p>\n

This recipe makes about 1\/2 a cup of frosting<\/span><\/p>\n

Ingredients<\/span><\/strong>
\n1\/4 cup plus 3 tbsp vegan cream cheese<\/a><\/span> (such as Tofutti)<\/span>
\n
\n1\/4 cup plus 2 tbs. plain dairy-free<\/strong> Greek yogurt \u2013 or <\/span>
\nOR make it using a scant 1\/4 cup of coconut cream and
\n1\/4 tsp. vinegar instead.
\nLet stand 4 hours <\/span>or more in fridge.
\nPour off any water.
\n<\/span>4 tbs.powdered sugar (or to taste)
\n(grind coconut sugar into <\/span>powder in a
\nspice\/coffee grinder.
\n<\/span>Scant 1\/2 tsp pure vanilla extract<\/span><\/p>\n

Instructions<\/span><\/p>\n

Blend all ingredients together until completely smooth. <\/span>
\nIf a thinner frosting is desired, you can add a little milk <\/span>
\nof choice to thin it out. If using this greek yogurt cream <\/span>
\ncheese frosting to frost cakes or cookies, it\u2019s best to <\/span>
\nserve the items immediately after frosting. <\/span>
\nRefrigerate leftover frosting for up to 4 days.<\/span><\/p>\n

++++++++++++++++++++++++++++++++<\/span><\/p>\n

Recipe #17 <\/span><\/span>Cashew Cream Frosting:<\/span><\/strong><\/p>\n

\"\"<\/p>\n

The cashew cream frosting is not the kind of thing that <\/span>
\nyou heap on liberally, there\u2019s no piping bag required, <\/span>
\nbecause you don\u2019t put on that much. It\u2019s very very rich. <\/span>
\nSo you don\u2019t need all that much if spread on top of <\/span>
\ncupcakes. <\/span>
\nCrushed walnuts make the perfect topping decoration <\/span>
\nfor cashew cream frosting as there\u2019s just something about <\/span>
\nwalnuts and carrot cake that just go so well together.<\/span>
\nYield: enough for 12 carrot cake cupcakes<\/span><\/p>\n

Cashew Cream Frosting:<\/span>
\n1 cup (150g) Raw Cashews (soaked for 1 hour in hot water)<\/span>
\n2 Tbsp Coconut Oil (Melted)<\/span>
\n3 Tbsp Date Honey or Maple Syrup<\/span>
\n1 tsp Vanilla<\/span>
\n1 tsp Fresh Lemon Juice<\/span>
\n1\/4 tsp Salt<\/span>
\nCrushed walnuts for decoration<\/span><\/p>\n

Prepare your frosting by soaking the cashews in hot <\/span>
\nwater for 1 hour.<\/span>
\nThen rinse them off and add them to the blender with <\/span>
\nthe melted coconut oil, date honey or maple syrup, vanilla, <\/span>
\nlemon juice and salt and blend until very very smooth.<\/span><\/p>\n

When your cupcakes are completely cooled, spread <\/span>
\nfrosting on top of each cupcake, and immediately<\/span>
\nsprinkle with crushed walnuts.<\/span><\/p>\n

+++++++++++++++++++++++++++++++++++++<\/span><\/p>\n

How to make Dairy-Free Cream Cheese
\nFrosting,
\nA Vegan Cream Cheese Banana Frosting
\nSweet Classic Vanilla or Chocolate\u00a0<\/span><\/strong>Recipe\u00a0 <\/span><\/span><\/span><\/strong><\/p>\n

READY IN: 8 mins YIELD: 2 cups<\/p>\n

\"\"<\/span><\/p>\n

 <\/p>\n

INGREDIENTS<\/span>
\n1 large very ripe banana, mashed<\/span>
\n1\u20442 teaspoon lemon juice<\/span>
\n1\u20444 cup *vegan cream cheese (Or Tofutti) softened<\/span>
\n1\u20442 cup powdered (ground) coconut sugar, sifted<\/span>
\n1 tsp coconut oil<\/span><\/p>\n

DIRECTIONS<\/span>
\nMix the banana and lemon juice together.<\/span>
\nCream the cream cheese with 1 cup of the powdered sugar;<\/span>
\nthen add the banana and enough remaining sugar to make <\/span>
\nthe mixture thick and spreadable.<\/span><\/p>\n

 <\/p>\n

Prep Time: 10 minutes<\/span>
\nYield: 1 \u2154 cups <\/span>
\nTotal Time: 10 minute<\/span>
\nHow to make sweet and tangy creamy cream
\ncheese frosting at home! <\/span>
\nIt\u2019s so easy.
\nThis recipe as written yields 1 \u2154 cups, or enough
\nfrosting <\/span>for one 9\u2033 round or square cake layer, or
\n12 cupcakes. Multiply as needed <\/span>
\n(times two for a double-layer cake or 9\u00d713\u2033
\nsheet cake, and so on).<\/span><\/p>\n

Finally, whip the frosting until it\u2019s nice and fluffy.<\/span>
\nUse the frosting immediately, or store it in the
\nrefrigerator, covered, for up to 5 days. Before
\nusing, let it warm to room temperature for about
\n15 minutes and briefly re-whip before using.<\/span><\/p>\n

*For dairy-free cream cheese frosting<\/strong>, here’s
\nHow to Make (Nut-Free)<\/em> Dairy-Free Cream Cheese<\/strong><\/p>\n

\"\"<\/p>\n

1 (14-oz.) can full-fat coconut milk or cream,
\nunsweetened, refrigerated overnight
\n1 tsp. melted coconut oil
\n1\/2 tsp teaspoons lemon juice fresh-squeezed,
\npinch sea salt.
\nDirections
\nCarefully open the refrigerated coconut milk or cream
\nand with a slotted spoon scoop out the coconut solids at
\nthe top into a medium mixing bowl. <\/span>(Save the liquid for <\/em><\/span><\/span>
\nsmoothies)!<\/em>
\nUsing an electric mixer, beat in the lemon juice and
\nsea salt and nutritional yeast (if using) until smooth and
\ncreamy. Refrigerate until firm.
\n* (optional, 4 tsp nutritional yeast gives it a savory flavor).<\/strong><\/span><\/p>\n

 <\/p>\n

NOTES<\/span><\/strong><\/span>
\n*POWDERED SUGAR NOTE:<\/strong> If you\u2019d like to be
\nabsolutely certain that your icing is lump-free, sift
\nyour powdered sugar before mixing. You can
\nmake your own powdered sugar out of
\nraw or coconut sugar by putting it in a coffee grinder.<\/span><\/p>\n

CHOCOLATE VERSION:<\/strong> For chocolate cream
\ncheese frosting, blend in \u2153 cup cocoa powder
\nwith the powdered sugar. If desired, sweeten to
\ntaste with 1 to 2 tablespoons maple syrup.
\n<\/span><\/p>\n

\n
Serving Size\u00a0Generous 3 tablespoons<\/span><\/div>\n
Serves 8\u00a0\u00a0<\/span><\/div>\n<\/header>\n

\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0+++++++++++++++++++++<\/span><\/p>\n

\"\"<\/p>\n

Don\u2019t use honey for strict vegans or feed to children
\nunder 1 year old.. I also wouldn\u2019t advise replacing
\nthe maple syrup with stevia, as you might end
\nup with a weird aftertaste.<\/span><\/p>\n

\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 <\/span><\/span><\/span><\/strong>\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0+++++++++++++++++++++<\/span><\/p>\n

Recipe #19 <\/span><\/span>Paleo Vanilla Frosting<\/span><\/strong><\/p>\n

\"\"<\/p>\n

1 can (14 oz) full fat coconut milk, chilled overnight<\/span>
\n1 cup cashew nuts, soaked overnight<\/span>
\n1 tbs. coconut flour<\/span>
\n1 tbs. maple syrup<\/span><\/p>\n

To make the frosting, open the chilled can of full fat <\/span>
\ncoconut milk and scoop the solid coconut cream.<\/span>
\nPlace the coconut cream, cashew nuts, coconut flour <\/span>
\nand maple syrup in a blender and blend until smooth.<\/span>
\nPipe the frosting over the cupcakes and serve or <\/span>
\nrefrigerate until ready to serve.<\/span><\/p>\n

\u00a0 \u00a0 \u00a0 \u00a0 \u00a0+++++++++++++++++++++<\/span><\/p>\n

You can substitute an equal amount of coconut
\ncream with heavy cream <\/b>and use it as
\na dairy-free\u00a0alternative\u00a0in recipes that call for\u00a0heavy
\n<\/b>cream. It can\u00a0be baked, cooked and whipped, but it
\ndoes have a slight hint of coconut flavor.<\/span><\/p>\n

On this order is Fruit Cream Topping<\/strong><\/span>
\nIn a chilled bowl beat whipping cream with an<\/span>
\nelectric mixer on medium speed until soft peaks<\/span>
\nform. Gradually add 1\/3 cup of the jelly. Beat until<\/span>
\ncombined.<\/span><\/p>\n

\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0+++++++++++++++++++++<\/span><\/p>\n

* Homemade coconut butter<\/span><\/span><\/strong><\/span><\/p>\n

 <\/p>\n

Ingredients:
\n12-16 oz shredded, unsweetened coconut
\n2-4 tbs. coconut oil
\nInstructions:
\nBlend the coconut oil in either a food <\/span>processor\u00a0or
\nhigh-speed blender until smooth,\u00a0 scrape down sides
\nas <\/span>needed.
\nIt can take 3-18 minutes, depending on desired
\nsmoothness and <\/span>your machine. If it doesn\u2019t
\nseem smooth like butter, add a few tbsps<\/span>
\ncoconut oil to the blender.<\/span>
\n<\/span>
\nCoconut butter is solid at room temperature but will turn
\nback to butter when heated \u2013 (be sure to heat it gently
\nso it does not burn). \u00a0Stored in a covered container,
\nwill last a few months and needs no refrigeration.
\n<\/span>
\n++++++++++++++++++++++++++++++++<\/span><\/p>\n

Vanilla Fudge Frosting<\/span><\/strong>
\n(or Coconut Banana Butter)<\/span><\/strong><\/p>\n

\"\"<\/p>\n

1\/2 a very-ripe large banana (80g to 100g)<\/span>
\n1\/4 cup melted *coconut butter
\nBring cold banana to room temperature
\nor it will solidify the coconut butter.
\n(It\u2019s even better if you microwave the banana for
\n10-15 seconds before adding other ingredients.)<\/span><\/p>\n