Category
Dessert
Servings
12 cupcakes
Prep Time
20 minutes
Author:
Missy J
Trials and trials to develop the best carob sugar free frosting. Keep this recipe as your go to topping or filling for a Swiss roll.
Ingredients
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1 ½ cup room temperature organic palm shortening.
6 tbsp. butter or vegan butter
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1 cup Missy J’s carob powder
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1 cup allulose syrup
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Or Maple Syrup
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3 tsp. organic vanilla extract
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¼ tsp. Kosher Salt
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Mixing Bowl
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Whisk
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Measure Cups
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Measuring Spoons
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Spatula set
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Mixing Spoon
CAROB FROSTING
Tools & Supplies
Directions
Gently warm palm oil in a double boiler to be sure it whips smoothly.
In a bowl or standing mixer, whisk palm shortening and “butter” for 1 minute until smooth. (If the frosting feels “gritty” gently warm mixture a little more. Do not melt.
Add syrup of choice, vanilla and salt. Mix again for 1 minute to incorporate.
Slowly add Missy J’s Carob Powder and whisk until smooth. 2-3 minutes until it is smooth.
TIP: COVER MIXER WITH A TOWEL TO AVOID DUST STORM. (Ask me how I know. LOL)
Always scrape down sides of mixing bowl. Scrape with mixer turned off.
Use a piping tip to decorate your favorite carob creations.
Recipe Note
OPTIONS: This recipe can be created using other flavor ideas like mint, berry, orange oil, pb etc... let your imagination run wild.