Ingredients
1 ½ cups palm shortening or vegetable shortening, softened to room temperature
¾ cup powdered erythritol or powdered sugar
2 teaspoons pure vanilla extract
5 tablespoons arrowroot flour
4 tablespoons coconut flour
3 tablespoons coconut oil, melted (adjust for consistency)
Instructions
- Combine shortening and sweetener: In a stand mixer with a paddle attachment, beat the softened shortening with powdered erythritol or sugar on medium-high speed until smooth and creamy.
- Add remaining ingredients: Mix in vanilla extract, arrowroot flour, and coconut flour for about 1 minute until evenly incorporated.
- Drizzle in coconut oil: Slowly add melted coconut oil while mixing on high. Start with 3 tablespoons and add more if needed to achieve your preferred consistency.
- Final stir: Turn off the mixer and gently stir the frosting to ensure everything is smooth and fully combined.
Notes
- If using granular erythritol, process it in a spice grinder or blender until powdered to avoid gritty frosting.
- Arrowroot flour is preferred for texture, but tapioca flour can be a substitute if necessary.
- Coconut oil should be melted completely but not too hot; add slowly to prevent separation.
- Adjust coconut oil quantity to make frosting thicker or softer depending on your use.
- Store frosting in an airtight container in the freezer for up to 3 months. Thaw at room temperature before using.
- Prep Time: 10 min