AIP Frosting
Having a good frosting go-to recipe is just the name of the baking game. This AIP Frosting is sweet, creamy, and delicious. It works great on cookies, cakes, and other baked goods. Each recipe yields about ½ cup of frosting, which is a perfect amount for the AIP Sugar Cookie Recipe.
Ingredients
Vanilla Frosting
- 3 Tablespoons Palm shortening
- 1 ½ Tablespoons Coconut butter
- 1 ½- 2 Tablespoons Maple syrup
- 1 Teaspoon arrowroot flour
- 1 Teaspoon Coconut milk
- ¼ Teaspoon Vanilla
- ⅛ Teaspoon Salt
Green Frosting
- ¼-½ Teaspoon Matcha powder
Instructions
For vanilla frosting
- Start with room temperature ingredients. If the coconut butter or palm shortening is too solid to mix, try softening them in the microwave, but do not melt them!
- Mix the coconut butter and palm shortening until creamy smooth.
- Next add the maple syrup, coconut milk, and vanilla. Mix until well incorporated.
- Finally add the arrowroot flour and salt and mix again.
For green frosting
- Add matcha ¼ of a teaspoon at a time until you reach the shade of green you want. If your matcha is clumpy, you may want to push it through a mesh strainer to get all the clumps out so the matcha mixes evenly into the frosting.
- You can use the frosting right away. If it seems a little too soft to use, you can stick it in the refrigerator or freezer for about 10 minutes to help solidify it.
Notes
For storage, place in an airtight container and store for up to a week in the refrigerator. The frosting will become solid in the cold. When you are ready to use it, let it thaw on the counter until it reaches a softer consistency.
For AIP frosting, it is easiest to work with room temperature products. But if you live in a colder climate you may need to heat up your coconut butter a little bit so that it will easily mix with the rest of your ingredients, BUT DO NOT MELT THEM!