I’m a little tired of re-inventing the wheel when it comes to needing a recipe for something. It has to be healthy with as lttle refined ingredients as possible. In this case, I needed to accomodate my baby who’s turning one.
One of my pet peeves is to use just any recipe or God-forbid, go to the store and buy pre-made artificial stuff.
In regards to frosting, i have always used cashews with either agave nectar or dates, depending on what kind I make. I like to go raw as much as possible. For my baby. I did not want to give her nuts just yet, so I’m going with cream cheese and coconut. I’m not big on dairy, but a little won’t hurt I suppose. So I gathered up cream cheese, coconut oil, for stablilty, and an alternative to powdered sugar—which i swear to never use.
For the Frosting:
8 ounces organic cream cheese, at room temperature
1/4 cup organic pasture butter or additional cream cheese, at room temperature
1/2 cup extra virgin coconut oil, liquid
1/4 cup raw sugar
1/4 cup organic shredded coconut
1 tablespoon agave nectar
1/2-3/4 teaspoon beet juice (if you have a juicer, this is a cinch. If not, put a couple slices of beet into the frosting and stir until desired color is achieved, then remove the beets)
Directions: Put the cream cheese and butter into your mixer bowl and beat until smooth. Beat in the coconut oil.
Put raw sugar and coconut into a bullet blender with the flat blade or food processor with metal blade. Process until fine. Add to the mixer bowl with the agave nectar, and the beet juice; alter the color to your liking.
Put frosting into the refrigerator to firm up.
There you have it. Scoop frosing into a piping bag to decorate or spread onto cupcakes or cake with a spatula. It may be necessary to return the frosting to the fridge to continue. The frosting gets soft if it sits too long.
I frosted 15 cupcakes with this amount, but I did not go heavy on each cupcake as you can see. Needless to say, the baby ate the whole cupcake!