CHOCOLATE BUTTERCREAM FROSTING
(this is NOT FULLY DAIRY FREE because some butters contain casein/lactose …which can also give those with dairy intolerance issues. If you can have “GOAT’S MILK“ instead of “COWS MILK” you can use goat’s milk butter instead. I have not found a goat’s milk butter that is salted. So you will want to add salt to the recipe. Taste as you go! I have not attempted this with “GHEE“ but will do so soon!)
1 stick of “salted” butter” (250 g) – (room temperature..not liquid,
but fairly soft)
2 ounces of unsweetened dark chocolate
4 Tbsp of unsweetened chocolate almond milk (or milk of choice – if to thick add another tbsp or 2 of milk)
2 tbsps of powdered xylitol (Xylitol Canada)
4-5 tbsps of RAW organic honey (I use “Dutchman’s Gold RAW Honey” Dutchman’s Gold RAW Honey)
1-2 tbsps of unsweetened vanilla extract (Simply Organic Brand –
Unsweetened Vanilla Extract)
- In a large mixing bowl, beat the butter (make sure it is warm/room temp….you can use an electric mixer on medium speed for about 2-3 minutes then up it to a faster speed for a few mins or until creamy. ( I prefer to use my FOOD PROCESSOR)
- Then add in the unsweetened vanilla almond milk and beat until smooth.
- Melt your xyltiol and honey into the unsweetened dark chocolate over a double boiler.
- Then add the liquefied chocolate mixture with the vanilla into the remaining butter and mix until smooth.
If you have any issues with it not being smooth enough you can grab it and put it into a microwaveable safe dish (ie: glass dish) and heat for about 15-30 secs. Then put back into your large mixing bowl/food processor and blend until smooth.)
You’ll want to let this solidify slightly if adding it to muffins etc. (decorating different shapes (ie: roses/flowers etc.) with butter cream frosting.
Everyone’s taste are different..so you may want to add more or less chocolate/sweetener to the frosting.
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