“Brown-Sugar” Frosting {Paleo, GF, CF, EF, Cane-Sugar-Free}

This Brown Sugar Frosting tasted to me like a special-diet-friendly version of when you take a bite of molassessy brown-sugar mixed with some butter. It was very, very easy and it was a great, stable version of icing that would hold up for our bake-sale boxes.

Most buttercream icings are simply 3 ingredients, butter {your fat}, about 4 cups of powdered sugar {your sweet}, and a tiny amount of milk {liquid} — and sometimes an extract for flavor. So, using that equation, I came up with this alternative:

1/2 cup spectrum organic palm shortening
1 cup organic coconut crystals / coconut sugar
1-2 tablespoons non-dairy milk of choice

First, I measured out my 1 cup of coconut crystals and put that into my Vitamix. I blended the crystals into a super-fine “powdered sugar”. Of course, the color is more consistent with a brown sugar, you won’t get a powdery white like the traditional powdered sugar.

With my hand held mixer, I mixed the shortening until creamy and then gradually added the powdered coconut sugar into the mix. About half way through the powdered sugar, I added about a tablespoon of coconut milk and then the remaining powdered coconut sugar. The result looked like this: