Recipe: Vanilla Frosting (Paleo, SCD, GAPS, AIP)

Recipe: Vanilla Frosting (Paleo, SCD, GAPS, AIP) post image

I don’t use frosting a lot because it is so sweet. But when you need to make a special treat you don’t have to use bad fats and refined sugars. You can make a very good frosting with good fats and natural sweeteners.

Palm shortening is not hydrogenated and is a healthy fat. Coconut oil and anything that comes from a coconut is healthy. Raw honey is an excellent sweetener especially when it is not heated.

For AIP, you can substitute vanilla powder for the extract.

Vanilla Frosting




  1. Let the palm shortening, coconut concentrate and the coconut oil soften
  2. Add all the ingredient to the bowl
  3. With the hand blender, combine for 4 – 5 minutes
  4. Taste to be sure it is sweet enough for you
  5. Refrigerate for at least an hour before use
  6. Blend it up again just before using to frost cookies or cake

Prep Time: 10 minutes

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Leave a Comment

  • Judith March 25, 2015, 7:19 am

    There is absolutely NO difference between “natural” and “processed” sweeteners like honey and table sugar.. The liver does not have a separate door or portal for different sugars. They are all equally dangerous. So there’s no need to feel safer or superior for using honey which has MORE fructose (the raw material for LDL-b which causes hardening of the arteries) than table sugar in a recipe. Read “Grain Brain” by Dr. David Perlmutter for the easiest-to-understand explanation of this for a lay person who’s never taken a course in biochemistry. We now know that SUGARS cause heart disease and low fat/high sugars and carbs causes Alzheimers and Dementia rather than what the nut jobs of the 50s and 60s were telling us — all wrong. Not your fault, you were misled and misinformed.