Peppermint Frosting

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Ingredients
Instructions
Nutrition

Christmas is almost here folks! Do you think peppermint and Christmas go together? If you do, you’ll enjoy using this Peppermint Frosting recipe on my Paleo Chocolate Cupcakes. It’s a healthy version of a Devil’s Food Chocolate Cupcake topped with minty Christmas frosting. I love the holidays.

This healthy frosting would also be a great topping on Paleo Christmas Cookies, especially my Gluten-Free Star Cookies (aka Paleo Sugar Cookies). Here’s how to make your very own peppermint frosting from scratch.

Ingredients
Serves:
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Instructions
  1. In a food processor combine the egg yolks and shortening
  2. Process for 3 minutes until fluffy
  3. Pulse in honey until well combined
  4. Pulse in peppermint extract and food coloring
  5. Refrigerate for 2 hours to set
  6. Spread over cupcakes

This Peppermint Frosting recipe is based on a recipe by Rochel from her book A Taste of Wellness. If you’re looking for something more savory, check out my recipe for Rochel’s Cashew Bread.

I’ve received a bunch of requests lately for cookie recipes using different types of oils and fats, so I thought I would make a list of Christmas cookies below that use everything from coconut oil to grapeseed oil to butter to shortening. No need to worry about substitutions, just use one of the recipes below to roll out and decorate with this delicious easy to make peppermint frosting!

Nutrition
There is no Nutrition Label for this recipe yet.

Comments

8 responses to “Peppermint Frosting”

  1. Just getting into the Paleo way (diet, lifestyle) really need to do this for my health, literally. I found out I have a hiatel hernia and need to cut out lots of foods I love. Hoping this diet will help me lose weight and get my health back.

  2. Does it work with coconut oil. It’s expensive and kitchen cluttering to buy so many different products. The vegan shortening says it is palm oil. Coconut oil is, of course, a palm oil. Is it the same thing?

  3. I’m making brownies this afternoon, and this frosting recipe is the perfect topper for them! I have everything but the vegan shortening, so Whole Foods, here I come! (…like I really need another excuse).

    • Yes, I too thought eating raw eggs is a huge no-no. I saw on a contestant baking show that a famous chef refused to eat a dish someone had prepared with raw egg. I don’t think I’ll risk this recipe.

  4. Does this harden in the fridge like ganache? I ask because I have a recipe for peppermint brownies which calls for a layer of mint frosting and than a chocolate ganache topping which is all supposed to harden together in the fridge/

    • If you used coconut oil or palm shortening (responsibly sourced, of course) instead of vegan shortening…this would harden in the fridge.

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