PINK ROSE BUTTERCREAM FROSTING
Beet juice adds a vibrant color to this vegan frosting.
Because of its bold, floral flavor profile, this buttercream—which gets a decadent texture from coconut butter and coconut milk— would make an excellent frosting on a more basic cake like vanilla. For a decorative presentation, Laurel Gallucci, author of Sweet Laurel: Recipes for Whole Food, Grain-Free Desserts often arranges rose petals or pistachios on top of the frosted cake.
Makes 1 Cup
Makes 1 Cup
Prep Time: 5 minutes
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- 1⁄2 cup coconut butter
- 1⁄2 cup full-fat coconut milk
- 2 teaspoons fresh lemon juice
- 2 tablespoons maple syrup
- 2 teaspoons rose water
- 2 tablespoons beet juice, plus more as needed
- In a medium saucepan over low heat, whisk together the coconut butter, coconut milk, lemon juice, and maple syrup. The frosting should be smooth, but not runny. If it is runny, add a bit more coconut butter and continue to whisk until slightly thickened.
- Stir in the rose water and beet juice. If you would like the frosting to be more pink, add more beet juice. Refrigerate any leftovers in a sealed container for up to one week.
Adapted from Sweet Laurel. Copyright © 2018 by LAUREL GALLUCCI AND CLAIRE THOMAS. Photographs copyright © 2018 by CLAIRE THOMAS. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.