Paleo coffee buttercream frosting is the quarantine creation I didn’t see coming. Aka a girl can only stress bake so many things before she needs some icing. It’s easy to make, refined sugar free and the perfect option when you need to make any boxed goods look a bit more fancy. Shortbread cookies? Cupcakes? Chocolate chip cookies? Maybe all of the above!
Now that I’m thinking about it, I feel like I’ll need to try this with my paleo chocolate chip cookies soon. And a decaf latte. Any excuse for coffee, right?
As always, there’s a few ways you can make this recipe. I opted for decaf instant coffee but you could absolutely use Four Sigmatic’s coffee packets or another alternative instant coffee. The only thing you’ll really need to prep ahead for this recipe is the coconut powdered sugar. It’s incredibly easy to make and I’ve done a full blog post on it here.
Paleo Coffee Buttercream Frosting Ingredients
Here’s what you’ll need to make your soon to be newest obsession:
vegan butter
almond milk
How To Use + Store
Once you finish making the recipe, I find the easiest way to add it onto your baked goods is with a piping bag. You can either use a traditional one or the makeshift version with a gallon ziplock.
For the ziplock version: Use the ziplock to line a coffee cup and transfer the icing from your bowl to the bag. Store in the fridge until you’re ready to use. It may need to sit on the counter for a few minutes to soften. Cup the tip of the bag about 1/4 inch from the corner and pipe away!
Other Treat Ideas:
When you make this, be sure to tag me on Instagram and let me know! Words of affirmation is my love language and I love seeing what you babes are making. Until next time. Xoxo, Savvy
Paleo Coffee Buttercream Frosting
Speedy paleo frosting that's dairy free and refined sugar free!
Ingredients
- 1 cup vegan butter softened
- 1 cup coconut powdered sugar
- 2 tbsp decaf instant coffee
- 2 tbsp unsweetened almond milk
Instructions
-
In your mixer using the flat attachment, cream the butter until smooth (aka mix it until there's no lump - mom thought this meant add cream to your butter as a kid lol).
-
Once smooth, add in your instant coffee and powdered sugar. Slowly incorporate the mixture so you don't set off a powder party in the kitchen. Unless you want to have one. Then by all means, party on!
-
After it's mostly incorporated, slowly add in the milk while the mixer is still running. You may not need all of the milk but you want the icing to be smooth & thick-ish.
-
Remove from the mixer and add to the pipping back of your choice. Or a gallon ziplock that you can cut the end off of to pipe onto your desired cupcakes or cookies. This would absolutely be delicious on some shortbread cookies!
-
Enjoy. Consider sharing. And relish in the fact that you've been productive today but also now have a fabulous treat!
