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