Candy Potato Frosting – Detoxinista
Candy Potato Frosting is produced from baked candy potatoes, with no powdered sugar or meals coloring required. It makes a enjoyable, wholesome frosting in your favourite muffins and cupcakes!
Why You’ll Love It
It’s naturally sweetened. As an alternative of utilizing refined sugar, candy potato frosting will get its sweetness from baked candy potatoes and pure maple syrup. Because of the addition of vanilla and almond extracts, it doesn’t style like a “wholesome” frosting.
It’s colourful! Who wants synthetic meals coloring when candy potatoes are available in such stunning hues? You should utilize orange candy potatoes, purple candy potatoes, or white candy potatoes to make totally different frosting colours with this recipe.
It’s allergy pleasant. For individuals who want a frosting that’s gluten-free, dairy-free, and vegan, this one makes use of coconut oil as an alternative of butter. (Use refined coconut oil if you wish to keep away from any coconut taste.)
It’s nourishing. Candy potatoes are an amazing supply of fiber and vitamin C, they usually develop a silky texture when blended, similar to conventional frosting.
Elements You’ll Want
What’s in candy potato frosting?
- Baked candy potatoes
- Maple syrup
- Coconut oil
- Vanilla extract
- Almond extract
- Salt
That’s all it’s worthwhile to make this straightforward vegan frosting, however you may as well add cocoa powder to make a chocolate model. I’ve included a variation within the printable recipe under, and you’ll add roughly cacao powder, relying on if you would like a milk chocolate or darkish chocolate taste.
In case you don’t desire a coconut taste added to your candy potato frosting, make sure to use refined coconut oil. (It can say expeller pressed on the bundle label.) It will add zero coconut taste to the recipe.
Make Candy Potato Frosting
1. Bake the candy potatoes.
In case you don’t have a baked candy potato available, preheat the oven to 400ºF. Wash and dry the candy potato, then pierce it a number of occasions with knife to assist it vent.
Rub the potato with olive oil, and place it on a rimmed baking sheet. Bake at 400ºF for 45 to 60 minutes, till the middle of the potato is tender, and simply pierced with a fork. (If in case you have an instantaneous learn thermometer, the interior temperature ought to attain at the least 207ºF within the thickest a part of the potato.)
Let the potato cool till it’s simple sufficient to deal with with out burning your arms.
2. Mix.
Slice open the baked potato and scoop out sufficient of the cooked center to tightly pack a 1-cup measuring cup. (Save any leftover cooked potato for my Sweet Potato Smoothie recipe.)
Add the candy potato puree to a high-speed blender, together with the maple syrup, melted coconut oil, vanilla extract, almond extract, and a pinch of salt. Mix till clean, and add a tablespoon of water or almond milk, if wanted to assist with mixing. (This shouldn’t be needed so long as your components aren’t chilly from the fridge.)
Be aware: You should utilize a meals processor to combine this frosting if it’s worthwhile to, however the outcomes might not prove fairly as clean.
3. Chill.
Pour the blended frosting into an hermetic container, and let the frosting chill within the fridge for six to eight hours, or in a single day. It can thicken up, because of the coconut oil!
4. Take pleasure in!
As soon as the frosting is thick, give it a stir and it’s prepared to make use of. You possibly can unfold it on a chocolate cake with a spatula, or add it to a piping bag and apply it to cupcakes.
Candy potato frosting could be saved in an hermetic container within the fridge for as much as 1 week. Or you’ll be able to freeze it for as much as 3 months.
Widespread Questions & Substitutions
How a lot frosting does this recipe make? This batch makes just below 2 cups of frosting, which is sufficient to frost 12 cupcakes, a single layer 9-inch cake, or the highest of a 9 x 13-inch cake. To frost a two-layer cake, as you’ll be able to see in my Healthy Carrot Cake photographs, make a double-batch of frosting.
Can I exploit a special oil? This recipe works as a result of coconut oil is strong when chilled. To get comparable outcomes, you’d want to make use of one other fats that’s strong when chilled, corresponding to butter or shortening. I don’t suppose one other vegetable oil (like olive oil) would work fairly as properly.
Can I make it with out oil? In case you require an oil-free recipe you’ll be able to pass over the oil, however the texture may very well be considerably totally different in that case. I’d add almond milk, only a tablespoon at a time, and mix till the candy potato puree is clean sufficient to unfold like frosting.
Can I exploit a special sweetener? Be at liberty to experiment with this recipe, however take into account that different sweeteners will add one other layer of taste. Honey is far stronger in taste than maple syrup, so I’d use much less if you wish to strive that.
Can I make chocolate frosting? Sure, I’ve included a chocolate candy potato frosting variation within the printable recipe under.
Extra Wholesome Frosting Recipes
In case you want another frosting concepts, strive one of many choices under.
By the way in which, you can also make this frosting with purple candy potatoes, too! Once you make each orange and purple candy potato frosting, it seems to be good for a Halloween cupcake.
Candy Potato Frosting
Candy Potato Frosting is made with out powdered sugar or meals coloring! This wholesome frosting is of course sweetened, and is ideal for topping muffins or cupcakes.
Servings:
Tools
Elements
Candy Potato Frosting
- 1 cup baked candy potato (tightly packed)
- 1/2 cup + 2 tablespoons pure maple syrup (at room temperature)
- 1/4 cup melted coconut oil (see notes)
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (non-compulsory; however advisable)
- 1/8 teaspoon nice sea salt
Chocolate Candy Potato Frosting (Variation)
Directions
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Add the frosting components to a high-speed blender and mix till clean, about 60 seconds.
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Pour the blended potato frosting into an hermetic container with a lid, and place it within the fridge to set. It ought to thicken up in about 8 hours, so it is best to make this the evening earlier than you want it so it might thicken in a single day within the fridge.
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As soon as the frosting has thickened up, it is prepared to make use of! Switch it to a piping bag to make use of on cupcakes, or unfold it with a spatula over your favourite cake recipe. Leftover frosting could be saved in an hermetic container within the fridge for as much as 1 week. (It also needs to freeze properly for as much as 3 months.)
Notes
• Bake Candy Potatoes: Preheat the oven to 400ºF. Wash and dry the candy potato, then pierce it a number of occasions with a knife. Rub the potato with olive oil and place it on a rimmed baking sheet. Bake till the potato is tender, about 46 to 60 minutes.
• Use refined coconut oil (or expeller pressed) in case you don’t wish to add a coconut taste to your frosting. For a thicker frosting, you need to use as much as 1/3 cup of coconut oil. If the frosting finally ends up being too thick to unfold after being saved within the fridge, you’ll be able to add 1 to 2 tablespoons of almond milk or water to assist skinny it out once more. Simply stir with a spatula, till it’s spreadable.
Diet
Energy: 71kcal, Carbohydrates: 10g, Protein: 0.1g, Fats: 3g, Saturated Fats: 3g, Polyunsaturated Fats: 0.1g, Monounsaturated Fats: 0.2g, Sodium: 24mg, Potassium: 57mg, Fiber: 0.2g, Sugar: 8g, Vitamin A: 1179IU, Vitamin C: 0.2mg, Calcium: 16mg, Iron: 0.1mg
In case you do that candy potato frosting recipe, please depart a remark under letting me know the way you prefer it. And in case you make any modifications, I’d love to listen to about these, too!
