I’m trying to make a sugar-free and dairy-free frosting for my baby’s first birthday, so here’s a recap of what I’ve tried so far.
- I took a jar of full-fat (not light) coconut milk and opened it and refrigerated it overnight.
- The next day, I scooped out the more solid top parts with a spoon carefully, leaving the watery bottom part (I removed 1/3rd to 1/2 the contents)
- I used the whisk attachment for my immersion blender and whisked it for a minute until it looked like whipped cream, and added a capful of vanilla extract.
- This created the bottom right blob on the following picture. It tasted like whipped cream, but more coconut-y and not sweet. Not bad if you need a light and fluffy topping for something though- the texture was nice!
- Next I added about 2 tablespoons of dairy-free cream cheese and a teaspoon of lemon juice, and whisked again.
- I ended up with the top left blob, which had a more frosting-like consistency but tasted too tart
- For the top right and *winning* blob, I added dates which I had previously food-processed until I got a light caramel color. It was SO good! It tasted sweet, and thick like frosting, and spread well on a cake! The next day it didn’t look as good on the cake though, so I would do the process the day of.
I was so happy to discover that you can make frosting that tastes good without a ton of powdered sugar! I definitely have a sweet tooth, and this is so much less sugary but still fulfills that creamy sugary craving. Oh, if you are soy-free, I think coconut oil may work as well as cream cheese to thicken the frosting (you can’t store it somewhere too warm though).
Now I just have to try some different cake recipes!
Growing Green 