Who here is a sucker for dessert? THIS girl is. How obsessed am I? Mmmm, a lot. I spent all of my time last week baking. Pretty much baked Monday through Thursday, making about five to six different kinds of desserts, which most are gone by now. Whatever was left, I had to freeze in order to keep for later; Preston, myself and our neighbors could not polish them all, unfortunately. So. Much. Cake.
When I prepare desserts, I am usually so busy making them, that I don’t taste the batter nor lick the whisk attachment as I bake. However, as soon as photo-taking-time rolls around, and I find myself inches away from the treat with my camera, oh boy…you bet I get all up in there (as soon as I shoot my last photo). It’s impossible for me to get so close, smell the deliciousness, and then store the treat away. Seriously though, who could?! I have to eat it. Willpower down the drain. Since I photograph all of my recipe creations, you now know that I pretty much stuffed my face last week.
This Paleo Whipped Buttercream recipe that I am sharing today was added on top of some cute Vanilla Cupcakes I also created last week, which recipe will be soon on the blog! The combo was soooo good, especially because the Vanilla Cupcakes were not only decorated with Paleo Whipped Buttercream, but also with three different kinds of berries. And whoever breathes knowa that berries and cream is a match made in heaven. Add vanilla flavors on top of that, and just “wow”. A winner. I think you guys are really gonna love those cupcakes, so stay tuned for that recipe!
Anyway, this Paleo Whipped Buttercream recipe is dreamy on any kind of baked good. It goes on nice and soft when you’re decorating your cake/cupcake, and it stays put and even hardens a tad when you place your creation in the refrigerator till it’s time to eat. I actually had a bit of Paleo Whipped Buttercream leftovers after decorating my Vanilla Cupcakes, so I added a dollop of it to my black coffee. It was noms; felt like a rich whipped cream of sorts. I normally have my coffee just black or with unsweetened carton coconut milk, but since I had some Paleo Whipped Buttercream left in my fridge, I thought what the heck. No one wastes Paleo leftovers in my household. No siree!
This Paleo Whipped Buttercream recipe can also be made into different flavors if you like! For example, here are a few ideas:
- Paleo Chocolate Whipped Buttercream: add 1 cup of raw cacao powder.
- Paleo Espresso Whipped Buttercream: omit the vanilla & add 1 tablespoon of instant coffee.
- Paleo Mocha Whipped Buttercream: add 1 tablespoon of instant coffee & ½ teaspoon of raw cacao powder.
- Paleo Strawberry Whipped Buttercream: add ¼ cup freeze dried strawberries (Trader Joe’s sells delicious ones)
Flavors are endless, so get creative with it and customize your Paleo Whipped Buttercream according to your needs and likes! Hope you love it. XO
- Refrigerate full fat canned coconut milk overnight. When ready to prepare your Paleo Whipped Buttercream, grab your canned coconut milk from the refrigerator, flip it upside down, open the can and drain the coconut liquid found on top. This will leave you with coconut cream; use some of it for this recipe!
- Add all ingredients to a standing mixer’s bowl. Start by beating ingredients on low, so that the flour is incorporated, and slowly increase speed to high. Beat on high for about 3 minutes, or until smooth.
- Use Paleo Whipped Buttercream to decorate your favorite cupcakes and cakes.