Paleo AIP PINK “Buttercream” Frosting (Strawberry, naturally colored, dairy-free)

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Paleo AIP PINK “Buttercream” Frosting is dairy-free and refined sugar-free. You’ll love this naturally colored pink frosting for decorating cookies, cakes, cupcakes and more. (Strawberry flavored, but see the variation if needed!)

Perfect for Valentine’s, to make treats “pretty in pink” or for girl-themed parties, pink frosting is just the thing to make you smile! I know it always makes me happy!

This recipes uses strawberries to color the frosting. See this recipe (coming soon!) if you’d like to color your frosting with beet powder instead.

Ingredients in Paleo Pink Strawberry “Buttercream” Frosting

Strawberry “Buttercream” Frosting uses:

• lard — (Like this, not leaf lard) or palm shortening — (This is the best variety and brand.)
• honey
• water
• gelatin
• sea salt
• freeze-dried strawberries — Use these organic ones.

How to make Paleo AIP PINK “Buttercream” Frosting

See the actual Recipe card (scroll down) for the exact and more detailed recipe.

1. Place freeze-dried strawberries in food processor, blender or coffee grinder and blend to a fine powder. Set aside.
2. Place the water in a small saucepan and sprinkle gelatin over its surface. Stir in with fork or whisk, and allow gelatin to dissolve for 1 minute. Heat over medium heat, stirring the entire time, until the gelatin dissolves completely, about 2 to 3 minutes.
3. Turn off heat. Stir in honey and sea salt to dissolve. Allow to cool to room temperature, about 15 minutes.
4. Place the lard or shortening in a large metal bowl. Beat on high with hand beaters until creamy, about 1 minute.
5. Add honey-gelatin-water 1 to 2 tablespoons at a time, beating about 20 seconds after each addition. Beat until frosting is smooth and honey mixture is incorporated evenly. Add freeze-dried strawberry powder, and beat to fully incorporate.
6. Frost your cake, cupcakes or cookies!

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Paleo Pink Buttercream Frosting (AIP, Dairy-free, Strawberry)

Paleo AIP PINK "Buttercream" Frosting is dairy-free and refined sugar-free. You'll love this naturally colored pink frosting for decorating cookies, cupcakes and more.

(Strawberry flavored, but see the variation in the Notes below if needed!)

Prep Time20 minutes mins

Total Time35 minutes mins

Course: Dessert, dessert ingredient

Cuisine: American, French

Keyword: aip, buttercream, dairy-free, frosting, paleo, pink, strawberry

Servings: 15 servings

Calories: 63kcal

Author: Megan

Cost: $4

Equipment

• large mixing bowl
• beaters
• small pot
• food processor, blender or coffee grinder

Ingredients

• 1 cup lard slightly soft at room temperature but not melted; OR best palm shortening here
• ¼ cup honey
• ¼ cup water
• 1 teaspoon gelatin <—see link (use DISCOUNT code is BEAUTIFUL10 at check out for 10% off entire purchase) for the best pesticide-free 3rd party tested gelatin
• pinch sea salt
• 1 cup freeze-dried strawberries

Instructions

• Place freeze-dried strawberries in food processor, blender or coffee grinder and blend to a fine powder. (If you plan to use a pastry tip to frost the cupcakes, any pieces of strawberry that aren't powdered will clog the smaller tips. So remove or crush the larger pieces; or use an open, large tip for piping.) Set aside.
• Place the water in a small saucepan and sprinkle gelatin over its surface. Stir in with fork or whisk, and allow gelatin to dissolve for 1 minute. Heat over medium heat, stirring the entire time, until the gelatin dissolves completely, about 2 to 3 minutes.
• Turn off heat. Stir in honey and sea salt to dissolve. Allow to cool to room temperature, about 15 minutes.
• Place the lard or shortening in a large metal bowl. Beat on high with hand beaters until creamy, about 1 minute.
• Add honey-gelatin-water 1 to 2 tablespoons at a time, beating about 20 seconds after each addition. Beat until frosting is smooth and honey mixture is incorporated evenly. Frosting will be aerated slightly and hold its shape as it's beaten.
• Add freeze-dried strawberry powder, and beat to fully incorporate.
• Frost your cake, cupcakes or cookies. (If you refrigerate the frosting before using it, simply melt it down slightly (not fully) again, then alternately beat and refrigerate until you have reached the right temperature and texture. Or bring it to room temperature slowly, and beat briefly to loosen and soften.)

Nutrition

Calories: 63kcal | Carbohydrates: 18g | Protein: 0.3g | Fat: 0.01g | Saturated Fat: 0.001g | Polyunsaturated Fat: 0.005g | Monounsaturated Fat: 0.001g | Sodium: 34mg | Potassium: 215mg | Fiber: 2g | Sugar: 11g | Vitamin A: 120IU | Vitamin C: 194mg | Calcium: 9mg | Iron: 3mg

Pin Paleo PINK Strawberry “Buttercream” Frosting (AIP) here:

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