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

paleo pink buttercream frosting on aip cupcake

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!)

Course Dessert, dessert ingredient

Cuisine American, French

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

Prep Time 20

Total Time 35

Servings servings

Calories 63kcal

Author Megan

Cost $4

Equipment

large mixing bowl
beaters
small pot
food processor, blender or coffee grinder A coffee grinder works best, or small food processor.

Ingredients

1 cup palm shortening or lard (not leaf lard) , slightly soft at room temperature but not melted; best palm shortening here
¼ cup honey (or agave if preferred, not for AIP)
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 , measure before blending into a fine powder; or slightly more, to taste

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.)
Refrigerate cake or cupcakes until a few hours before serving.

Nutrition