Have you ever had plans to do something, then something else happens that sidetracks you and it takes you a while to get back to it? Yeah, me too. Like this recipe. I’m actually embarrassed to say I started on it back in July 2014. Is 18 months too long of a sidetrack?
Maybe it was meant to be that way. Because at the time, I didn’t really have a chocolate cake recipe I really loved and it wasn’t until I discovered the magic that is cassava flour that I was able to create the best grain-free chocolate cake I’d ever eaten (or any chocolate cake, for that matter). And this frosting pairs so perfectly with that chocolate cake, so I think it was meant to be that I waited this long to get it done.
What I really love about this frosting is that it can made with or without dairy. Truth be told, I love butter in frosting, but I know not everyone can tolerate it well (myself included, though I do torture myself simply because I love the taste). So if dairy isn’t your thing, go without the butter and know this will still taste great.
The real turning point for me was the powdered sugar, though. In all my pre-paleo baking years, I was a buttercream master. I had perfected the almond buttercream frosting, but trying to make it without powdered sugar would be next to impossible. I tried many paleo variations using different techniques, but none were really great enough for me. I did make some swiss meringue buttercream to go with my chocolate cake, and while it really is great, I missed the plain old buttercream. Then I realized I could make my own powdered sugar with granulated maple sugar. Lightbulb!
So armed with my trusty Blendtec, I powdered up some sugar and made a delicious cherry buttercream frosting and couldn’t be happier. My husband thinks it’s just not right to add fruit to desserts, so he would prefer this as a plain almond buttercream which would be easy enough. Just leave out the cherries and add a little coconut milk to the desired consistency, but why would you leave out the cherries?! I mean, come on, it’s cherries!
Speaking of cherries, we planted a Montmorency cherry tree in our yard last fall. I can not wait to eat cherries straight off the tree. It’s fairly mature already, so fingers crossed for cherries this year.
Now go, make some cupcakes and frost them with this gorgeously pink frosting and maybe share some with the fruity dessert lovers in your life.