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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Chocolate Buttercream Frosting - A twist Recipe

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This recipe for Chocolate Buttercream Frosting - A twist is from GIFTS FROM THE KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup sweet potato puree*
2/3 cup coconut sugar
2 tsp pure vanilla extra
pinch of fine sea salt
1/4 cup unsweetened cocoa powder
2 1/2 oz. good quality unsweetened chocolate, chopped
1/4 cup smooth natural sunflower seed butter or sesame tahini
2 tbsp. coconut oil or butter


*Homemade sweet potato puree: Bake a large sweet potato, unpeeled at 400F for about 40 minutes, until very soft. Allow to cool completely. Remove skin and puree in a food processor.
Directions:
Directions:
1. Make potato puree
2. Place sweet potato puree, coconut sugar, vanilla and salt ini food processor and process to blend. Add cocoa powder and process until combined. Set aside.
3. Add melted chocolate mixture to processed mixture in food processor and blender until smooth and creamy, scraping sides as necessary. If coconut il begins to separate (mixture will appear oily and a bit curdled) or if frosting is too thick, add more sweet potato puree or rice milk, 1 tablespoon at a time, blending after each addition until frosting is silky and spreadable.



Refrigerate in an airtight container for up to 6 weeks.
Number Of Servings:
Number Of Servings:
1 cup
Personal Notes:
Personal Notes:
You can use this recipe immediately as a fudge frosting.
For buttercream, refrigerate until firm and then beat with electric beaters until fluffy and lighter in colour. Either way makes a creamy filler in sandwich cookies. Sweet potato provides substance and a bit of sweetness. Extra frosting can be frozen. Defrost in the refrigerator overnight; then bring to room temperature and beat with electric beaters before using.

 

 

 

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