What is Raw Food Frosting?
Raw food frosting is frosting that contains no ingredients that have been heated above 110-120 degrees Fahrenheit – no sugar, no butter (unless it’s from raw, non-pasteurized milk), and definitely no Crisco.
What Can I Use in a Raw Food Frosting?
To make a raw food frosting, coconut oil is a great replacement for butter or shortening and agave nectar is a great replacement for sugar.
Why Make a Raw Food Frosting?
I made a raw food frosting to top raw food cupcakes, of course! That’s right, I made cupcakes that required no baking!
Clearly with all the baking I do, I am not a member of the raw foods movement. I did, however, attend a raw food potluck and needed something to bring. I could have brought a salad, but you know I had to bring cupcakes!
What is Raw Food All About?
According to the Wikipedia article on raw foodism, raw foodies believe that “raw foods contain enzymes which aid digestion, meaning that the body’s own enzymes may work unimpeded in regulating the body’s metabolic processes, and heating food above 110-120 degrees Fahrenheit degrades or destroys these enzymes in food.” It is not an eating style I plan on taking up. However, I have respect for those that do so. All of the food at the raw food potluck was fantastic!
The Raw Food Frosting Recipe
I got the frosting recipe from a post on the Raw Freedom Community. While this recipe features lemon juice, you could make the same recipe with most fruits. I have reprinted it below with my modifications.
Raw Food Frosting Recipe: Use Coconut Oil and Agave
- 1 C coconut oil
- 1/4 C agave nectar
- rind from 1 large lemon
- 1/4 C lemon juice
Beat the coconut oil until creamy.
Mix in the agave nectar.
Mix in the lemon rind and lemon juice.
The frosting will spread well. However, it will not be thick enough to pipe. After you put it in the refrigerator, it will harden. I liked it much better cold and would strongly recommend serving it that way.