{"id":5176,"date":"2020-10-01T15:38:16","date_gmt":"2020-10-01T19:38:16","guid":{"rendered":"https:\/\/www.jmcutlery.com\/wiz\/?p=5176"},"modified":"2024-11-20T22:32:34","modified_gmt":"2024-11-21T03:32:34","slug":"healthy-naturally-sweet-frosting","status":"publish","type":"post","link":"https:\/\/www.jmcutlery.com\/wiz\/healthy-naturally-sweet-frosting\/","title":{"rendered":"How To Make Naturally-Sweet Frosting"},"content":{"rendered":"

How To Make <\/span><\/strong><\/span>Naturally-Sweet
\nFrostings!<\/span><\/span><\/strong><\/p>\n

Frosting doesn’t need to be made of a ton of
\nsugar or sweeteners any more, to taste like
\ndecadent dark chocolate. Instead of refined
\npowdered sugar, try dates, bananas,<\/a> maple
\nsyrup, honey or powdered coconut sugar for
\nsweetening the recipes below.<\/span><\/strong><\/p>\n

 <\/p>\n

Most of the frosting recipes I’ve seen call for
\nmore than 1 cup of white confectioner’s sugar or
\nartificial sugar substitutes. They will taste so
\nsweet that you really won’t taste your cake.<\/span><\/p>\n


\nThe real purpose of frosting is to make baked
\ntreats “look<\/em> enticing<\/em>.” We expect that it will taste
\nsweet.\u00a0<\/span><\/p>\n

It needs to look extra pretty, and taste like you
\nexpect<\/span>, while you can still taste the cake as well.<\/span>
\n
\nYou want to use the least amount of sugar in order
\nto <\/span>taste the cake. You should enjoy the cake flavor,
\n<\/span>not <\/span>only sugar sweetness. But most recipes I’ve
\nseen over-power the cake taste with sugar.<\/p>\n

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

\"\"<\/p>\n

 <\/p>\n

How To Make Healthy
\nDate-Sweetened
\nCHOCOLATE FROSTING<\/strong><\/span><\/p>\n

 <\/p>\n

\"\"<\/p>\n

1\/2 cup (118 ml) non-dairy milk<\/span>
\n6 dates, about 4 oz. pitted and mashed, or date paste.
\n(add 1-2 tbs. powdered coconut sugar <\/span><\/span> 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>
\nA few drops of <\/span>vanilla extract, and a pinch of salt.<\/span><\/p>\n

 <\/p>\n

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

How To Make Decadent
\nChocolate-Fudge Frosting
\n(Banana-Sweetened)<\/em><\/span>
\n\u00a0<\/span>
\n<\/strong><\/span><\/p>\n

1\/2 a large banana, very-ripe for sweeter taste
\n(1 Tsp. of lemon juice will eliminate banana flavor)<\/span>
\n2 Tbs. (or more!) unsweetened cacao powder<\/span>
\n1\/16 (scant tsp.) salt<\/span>
\n4 Tbs. melted coconut oil mix in <\/strong>gradually<\/strong>
\nuntil <\/span>desired consistency.
\nOptional: <\/strong>1\/4 tsp. cinnamon or vanilla and
\n1\/2 tsp. instant espresso coffee powder<\/span><\/p>\n

 <\/p>\n

If you don\u2019t want any banana flavor detected<\/strong>
\nin <\/span>the frosting,\u00a0use a non-ripe banana and extra<\/span>
\npowdered coconut sugar<\/span><\/span>
\nAdd 1\/4 tsp lemon juice to reduce any banana flavor.<\/span><\/p>\n

Blend everything (or mash with a fork).<\/span><\/p>\n

Optional:<\/strong> Feel free to sweeten to taste with low<\/span>
\nglycemic sweeteners such as coconut sugar,<\/span>
\npure maple syrup, date paste, or honey if needed.<\/span><\/p>\n

 <\/p>\n

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

WARNING:<\/span> NEVER USE<\/span> a sugar substitute<\/span><\/strong>
\n(unless your <\/span>body is so far gone it cannot process
\nany natural form of sweetener). They were never
\napproved for ‘frequent’ consumption, or for children,
\nor pets, or your guests who may have sensitivities
\nto them.<\/span><\/p>\n

FDA\u00a0 Approved “Safe” only means you’re not very
\nlikely <\/span>to die from a teaspoon of it in a beverage,
\nhowever; I did have a <\/span>violent reaction to aspartame
\nsweetener and to sucralose in<\/span>\u00a0a bottle of Starbucks
\nCoffee!<\/span>
\n
\nI have had severe negative <\/span>reactions to many sugar
\nsubstitutes fed to me unexpectedly; including Erythritol
\nand Stevia. They’re not the sweetener fix. They do not
\nsatiate the brain’s desire for sugar. They cause weight
\ngain rather than loss. Most people who drink nothing
\nbut diet drinks can’t shed their excess fat and keep
\nit off.<\/span><\/p>\n

They think if they had real sugar they’d be even fatter.<\/span>
\nNOT SO!<\/span><\/p>\n

Stevia is only natural if you put a fresh leaf in your
\nbeverage! <\/span>Erythritol is a sugar alcohol. Alcohol can
\ncan kill some pets.<\/span><\/p>\n

 <\/p>\n

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

How To Make
\nCHOCOLATE GANACHE<\/span><\/span>\u00a0(\u0261\u0259\u02c8Nosh’)<\/em>:<\/span><\/strong><\/span>
\nGanache is a glaze, icing, sauce, or filling for<\/span><\/span>
\n pastries made from chocolate and coconut <\/span><\/span>cream.
\n<\/span><\/p>\n

POURABLE DECORATIVE
\nCHOCOLATE GANACHE
\n<\/strong><\/span><\/h2>\n

\"\"<\/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

HERE ARE POPULAR THICKNESSES
\nAND USES FOR CHOCOLATE GANACHE<\/span><\/span><\/strong><\/span><\/p>\n

CHOCOLATE GANACHE RECIPE
\nFor entire layer cake:
\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 coconut cream to a simmer on the stove
\ntop, <\/span>stirring occasionally. Just as soon as you
\nsee <\/span>a simmer, <\/span>remove from heat and pour over
\nchocolate chips, swirling <\/span>the bowl to make sure
\nall chips are covered.<\/span><\/p>\n

Place lid on chocolate chips to trap the heat and
\nlet sit <\/span>undisturbed (no mixing) for 5 minutes.<\/span><\/p>\n

Remove lid and swirl<\/span> the chocolate chips with a
\nwhisk starting in the center and <\/span>working outward
\nuntil smooth. It will turn into velvety ganache
\n<\/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 before
\npouring it over your cake.
\n<\/span>
\nIt was perfect for glazing the entire surface of a cake
\nroll after <\/span>15 minutes (it should coat a spoon nicely
\nwhen ready for <\/span>cake coverage – set your timer!).<\/span><\/p>\n

\"\"<\/p>\n

 <\/p>\n

<\/h2>\n

Preparation:<\/span><\/strong><\/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 ganache 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\u00a0chocolate to<\/span>
\n 4 ounces cream or\u00a0coconut cream)<\/span><\/p>\n


\nCHOCOLATE LAYER CAKE FILLING<\/span>
\nand THICK GLAZE:<\/span><\/span><\/strong>
\n 1:1 equal parts chocolate and cream.<\/span><\/span><\/p>\n


\nChocolate truffles:<\/strong> 2:1, two parts chocolate<\/span><\/span>
\n to one part coconut cream.
\n<\/span><\/span><\/p>\n

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


\nYou 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


\nIt 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


\nMix 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

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

 <\/p>\n

Chocolate-Fudge Frosting!<\/span><\/strong><\/p>\n

1\/2 a very-ripe large banana\u00a0\u00a0<\/span>
\n2 Tbs. (or more!) unsweetened cocoa powder<\/span>
\nscant 1\/16 tsp salt<\/span>
\n1\/4 tsp. cinnamon<\/span>
\n4 Tbs. melted coconut oil mixed in gradually until
\ndesired consistency.<\/span><\/p>\n

 <\/p>\n

If you don\u2019t want any banana flavor detected in<\/span>
\n the frosting,\u00a0use a non-ripe banana and extra
\nsweetener.\u00a0<\/span>
\noptional: Feel free to sweeten to taste with low
\nglycemic sweeteners such as coconut sugar,
\npure maple syrup, if needed.
\n<\/span>
\nBlend everything (or mash with a fork).<\/span><\/p>\n

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

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


\nWhipped Healthy Chocolate Frosting<\/strong> <\/span>
\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 powder or cacao\u00a0<\/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\u00a0 coconut sugar in my coffee grinder
\na few pulses until it’s powder.<\/span><\/p>\n

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

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

If you want a no-fail option, buy coconut cream<\/strong><\/em> (not coconut milk),<\/em><\/span>
\navailable on Amazon or at Whole Foods or
\nan Asian market or section. <\/span>I only buy Native
\nForest or Nature’s Greatest Foods.
\n(Watch labels for <\/span>chemical additives).<\/span><\/p>\n

Try not to shake the can before opening. Leave the
\ncan (or bowl) uncovered in the fridge overnight. It
\nshould get <\/span>very, thick.<\/span><\/p>\n

Transfer only the creamy part to a bowl, saving
\nthe<\/span> watery part out to use as coconut milk for a
\nsmoothie or as plant based milk in a recipe, but
\nuse it within 4 days.<\/span><\/p>\n

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

\"\"<\/p>\n

 <\/p>\n

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

Chocolate Avocado Frosting<\/span><\/strong>
\nTotal 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 powdered
\ncoconut sugar to taste<\/span>
\n1\/4 tsp pure vanilla extract<\/span>
\n1\/8 tsp salt<\/span>
\nOptional<\/strong> 2 tbs. coconut oil for spreadability<\/span>
\n
\nInstructions:<\/strong><\/span>
\nBe sure to use soft, ripe avocados. Combine all
\ningredients in a food processor or <\/span>blender until
\ncompletely smooth.<\/span><\/p>\n

You can add a little oil, such as melted coconut oil,<\/span>
\nif your blender has any trouble getting the frosting
\nsmooth <\/span>(which can happen if using a low-power
\nblender).<\/span><\/p>\n

Because of the lack of<\/span> preservatives, it\u2019s best to
\nmake up a batch of this avocado frosting right before
\nyou <\/span>plan to use it.<\/span><\/p>\n

Leftovers can be stored in the fridge for a few days<\/span>
\nand will still taste delicious, but color and texture
\nare best immediately after blending.<\/span><\/p>\n

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

 <\/p>\n


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

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

\u00a0<\/span><\/span>Coffee Fudge Frosting<\/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 coconut sugar
\n(Grind sugar a few pulses in coffee grinder
\nand you’ll have powdered sugar).
\n(or simply increase the maple syrup to 4 tbs.
\nand decrease coffee to 1\/4 cup)<\/span><\/p>\n

Place the nuts in a cereal-sized bowl and cover
\nwith water. Let sit at least 4 hours, or overnight,
\nunless you have a powerful food processor.
\n<\/span>
\nDrain the nut liquid, then combine all ingredients
\nin a small food processor or blender until super-smooth. <\/span>
\n(I used my 2-cup Mini-Ninja for this).
\n<\/span>
\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<\/span><\/strong><\/p>\n

Yield: Yields almost a 1\/2 cup <\/span><\/p>\n

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

1\/4 cup peanut butter or allergy-friendly alternative<\/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><\/strong><\/p>\n

Blend everything (including chips, if using) in a
\nsmall food processor. If you have a bigger processor,
\nit might be best to double the recipe so everything
\n<\/span>blends more smoothly. Best to store unused frosting
\n<\/span>covered in the fridge.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

How To Make Naturally-Sweet Frostings! Frosting doesn’t need to be made of a ton of sugar or sweeteners any more, to taste like decadent dark chocolate. Instead of refined powdered sugar, try dates, bananas, maple syrup, honey or powdered coconut sugar for sweetening the recipes […]<\/p>\n","protected":false},"author":1,"featured_media":5199,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[92,20,18,19,63,17,45,74,247],"tags":[392,23,459,46,341,239,79,48,318,51],"class_list":["post-5176","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all","category-brownies","category-cakes","category-cookies","category-dairy-free","category-desserts","category-gluten-free","category-kosher-pareve","category-vegan","tag-chocolate-frosting","tag-dairy-free","tag-fruit-sweetened","tag-gluten-free","tag-healthy-frosting","tag-icing","tag-kosher-pareve","tag-non-dairy","tag-sugar-free","tag-vegan"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/5176","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/comments?post=5176"}],"version-history":[{"count":48,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/5176\/revisions"}],"predecessor-version":[{"id":8965,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/5176\/revisions\/8965"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media\/5199"}],"wp:attachment":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media?parent=5176"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/categories?post=5176"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/tags?post=5176"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}