Paleo “Cream Cheese” Frosting
The only thing I’ve ever really liked about cake is the frosting. I always wanted the corner piece with the most frosting. I’m not picky about the flavor, either. Any kind of frosting is fine by me. If I had to pick a favorite though, it would be cream cheese frosting.
My husband’s favorite kind of cake is carrot cake with cream cheese frosting. For his birthday this year, I made carrot cake muffins. They would have been just muffins without the frosting. Frosting turned them into little cakes. I debated about just getting some regular old cream cheese, but my husband is even more into reading labels than I am, and he decided that cream cheese was just a little too processed. I’ve made cheesecake out of cashews for my Dulce de Leche Cheesecake Bars, so I figured I would be able to create a frosting along those same lines.
Boy, oh, boy did I ever! This frosting turned out so good and so creamy and so cream cheesy! Good thing I had some muffins to frost or I would have just eaten it all with a spoon.
- 1/2 cup grass fed butter (or ghee or you could double the coconut oil to make it all the way dairy free)
- 1/2 cup coconut oil
- 1/4 cup honey
- 1 1/2 teaspoon vanilla
- 6 Tablespoons cashew butter (I made my own)
- 1 teaspoon lemon juice
Put everything into a food processor and blend until smooth and creamy. I actually made half of this recipe, and it was just enough to frost 11 cupcakes. I think a whole recipe would be just right for a cake. Try not to eat it all before you get it on your cake or cupcakes…
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