This Coffee Frosting is unlike any frosting you’ve bought at the store. It is light and creamy, full of real cold brew flavor, but is made without refined sugar, packed full of protein, and is coconut cream based.
Whoever said frosting couldn’t be delicious and good for you was lying. This recipe is super fluffy and light, perfect to top just about any baked good, and is made with three nutritious ingredients. Yep I said nutritious. Plus it is is dairy free and refined sugar free. And takes all of about five minutes to whip together! So next time you’re making some cupcakes save yourself the trip to the store and try this instead.
Let’s Make Coffee Frosting!
Believe it or not the ingredients in this recipe actually make this a pretty well rounded snack. The coconut cream provides healthy fats, and the protein powder obviously provides the protein! And the cold brew is there for the necessary dose of caffeine 😛 You could dip some apple slices in it to add some fiber and antioxidants and you really would have it all!
Before you go out and start buying expensive cold brews, I urge you to check out this little gadget. I bought this for Neil as a Christmas present because we buy way too much cold brew. I didn’t have high expectations for it but it works SO WELL. We make a batch almost every weekend. And we just use regular coffee we buy to make hot! Definitely worth the purchase.
And depending on the protein powder you use you may decide you want to add a little sweetener. I used Earthly Choice and tasted it and didn’t think it needed anything else. But if you do I’d suggest adding Organic Stevia. This is one of the safest artificial sweeteners and is zero calorie. You could also use coconut sugar or regular old cane sugar, but I would suggest not using a liquid sweetener (like agave or maple syrup) just so so that your frosting doesn’t become too runny. But taste it first! Because I really don’t think it needs it.
And if you think about it ahead of time, you can leave the coconut cream in the fridge overnight to help the cream separate from the liquid and have an extra thick frosting. I’ve done it both ways, just depending when I decide to make it, and I think it works well either way! If you do this you won’t need to let it set in the fridge.
The toughest part of this whole recipe will be deciding what to eat it on! But that’s a good problem to have and if you really can’t decide, just eat it off a spoon like I do 🙂Print
Please let me know if you try this recipe, I would love to hear what you put it on and what you think! If you need ideas you can find it on my Cold Brew Donut recipe (coming soon) – a match made in heaven! And if you remake on Instagram don’t forget to tag me at @donutworry_behealthy so I can see your creation and send you some love right back!
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