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Creamy Carob Frosting

Creamy Carob Frosting

A sumptuous, creamy texture with rich, deep flavor makes this the perfect “unchocolate” frosting.

INGREDIENTS
9 ounce can evaporated milk
1/3 cup fruit sweetener
1 1/4 cups unsweetened carob chips
1/4 to 3/4 cup water
3 ounces cream cheese, at room temperature
1 1/2 teaspoons vanilla extract
1 1/2 cups whipping cream

Combine the milk and sweetener in a medium-sized saucepan over medium heat. As the milk becomes hot, gradually whisk in half of the carob chips. As the chips melt, add the remaining chips, continuing to whisk until the chips have melted and the sauce is totally smooth. Stir in the water.

Whip the cream cheese until smooth with an electric mixer on medium-high speed, and add carob sauce made above, and the vanilla. Beat until light and creamy. Reduce to low speed again and stir in 1/2 cup of whipping cream. Use a rubber spatula to remove any unmixed cream cheese from the bottom of the bowl. When the mixture is smooth, gradually add the rest of the whipping cream. Increase the speed to high and whip until stiff. Use immediately for the best decorating texture.

Read more: Food, All recipes, Desserts

Adapted from Fruit-Sweet and Sugar-Free, by Janice Feuer. Copyright (c) 1993 Royal Teton Ranch. Printed by permission of Inner Traditions.
Adapted from Fruit-Sweet and Sugar-Free, by Janice Feuer.

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Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on anniebbond.com, a website dedicated to healthy and green living.

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Fruit-Sweet and Sugar-Free

Prizewinning pies, pastries, muffins & breads from the Ranch Kitchen Bakery.buy now

7 comments

+ add your own
6:54AM PST on Dec 18, 2012

Thanks for the recipe.

6:50PM PDT on Jun 23, 2012

hmmm...

12:26PM PDT on May 15, 2012

Thanks Annie.

1:55AM PST on Nov 18, 2011

Thank you

5:15PM PDT on Aug 23, 2011

Love the recipe. Thanks.

10:54AM PST on Mar 5, 2011

Thanks.

4:27AM PST on Nov 12, 2010

thank you

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