Whipped Chocolate Buttercream (Paleo)

This frosting has a fluffy and thick texture at the same time, and holds up PERFECTLY at room temperature! Be sure to read the entire recipe before beginning! This recipe can seem intimidating at first, but it really isn't. I would recommend setting aside about 40 min. to make this your first time. Additionally, you can make this in bulk and freeze it up to 1 month.

Ingredients:

3 egg white

1/2 cup maple syrup

1 cup palm shortening or grass fed UNSALTED butter (salted butter does not taste well in this recipe)

2 TBS of arrowroot powder

1 tsp vanilla

1/2 cup melted 72-80% dark chocolate chips melted

1/4 tsp finely ground coffee

Let's Get Cooking:

Fill a sauce pan with water. Place a glass bowl over the sauce pan so the water is about 1-2 inches from the bottom of the bowl (see picture). Turn the water to medium-high heat. Pour 3 egg whites and 1/2 cup of maple syrup in the bowl and whisk. Continue to whisk until the egg white mixture reaches 160-170 F on a candy thermometer. This is important to make sure the egg whites are fully cooked and don't make anyone sick! It is also important to whisk the egg white mixture by hand over the heat most of time in order to prevent any of the egg from cooking. This takes around 5 min total, but longer/shorter depending on how long it takes the mixture to reach 160 F.

Once it is cooked to 160 F, place the egg mixture in a clean glass bowl (plastic doesn't allow the egg whites to whip as well for some reason). With an electric mixture, mix on high until your egg white / syrup mixture triples or more in size and forms stiff peaks. This doesn't take but 3-5 min.

With mixer still running, add in a cup of palm shortening or unsalted butter 1/4 a cup at a time, mixing on medium to high. At first the mixture will turn more watery and lumpy. Don't worry! This is normal. Continue to mix on medium/high until the frosting thickens. If it stay lumpy and does not thicken, remove 1 cup of the mixture and microwave for 10 seconds, then pour it bake into your mixture and continue beating. It will thicken within about 2-5 min max. (Weird thing to co but this works I promise!) Add in 2 TBS arrowroot powder (this will help to fully thincken the frosting!).

At this point do you feel intimidated? Don't!!!! This is seriously an easy recipe!

Add in the tsp. vanilla. Mix in the melted chocolate chips. Continue to mix to allow the frosting to thicken. Add in ground coffee.

Frost your favorite cake or use this as a filling between two of my chocolate chip cookies!

Store in the refrigerator or freezer if you don't use it all.

Bon appetite! -Analisa