Victoria is a stay-at-home mom, author, educator, and blogger at Healthy at Home. She currently lives in Colorado with her family.
Making Healthy Caramel Apple Frosting
So, this Caramel Apple Frosting comes with a story. If you were to Google "caramel apple frosting" online, you would come up with a variety of recipes using store-bought frosting in the tub. I'm serious! Try it. A homemade caramel apple frosting simply doesn't exist... until now.
You can even try searching for a caramel frosting online, and all you will get is the same recipe over and over again—one that uses tons of sugar, or worse, uses store-bought caramel syrup as a base. Then the frosting itself is loaded with two to three cups of powdered sugar just to get it to firm up and be fluffy. I simply couldn't do that to my recipe or my readers.
I was on a mission to create a clean-eating (no processed foods or refined ingredients) caramel apple frosting, especially because one simply did not exist. It sounds wonderful, right? I thought so, too! I wasn't going to let the lack of recipes and the use of store-bought ingredients and powdered sugar get me down. I could figure this out. Traditionally, when I want to conquer a new recipe, or when I have an idea for a great recipe that I've never made before, I turn to the hordes of bakers online.
Usually, I can find dozens of recipes like the one I am trying to make amidst all of the recipes on the internet. I can then check out every recipe and pick and choose the ingredients I like and the methods I prefer to create my recipes. It's also very easy to take a conglomeration of all of the recipes I find, and, substituting in a few ingredients I like, and changing the measurements to match my taste preferences on a few items, come up with my own creation.
This, of course, takes time, and lots of testing and adjusting in my own kitchen, before it's just right. The difference with this one, was that I had to start from nothing and create a delicious frosting recipe. They say, where there's a will, there's a way. Well, there was definitely a will over here as I'm particularly stubborn. And so, with a little ingenuity, a lot of creativity and hard work, and even help from my husband, I figured it out.
Now I get to share it with you. Let me show you how I did it!
|Prep time||Ready in||Yields|
Enough frosting for a single-layer cake
- Caramel Syrup:
- 1 cup coconut sugar
- 1/4 cup water
- 6 tablespoons butter
- 1/2 cup heavy cream
- 1/2 cup caramel syrup (above)
- 1/2 cup coconut oil
- 1/4 cup apple jam
- 1/2 teaspoon vanilla extract
- Arrowroot starch or whole wheat flour, (optional)
- In a medium saucepan, mix your coconut sugar and water. Stir over medium heat until it all liquefies.
- Then add your butter and heavy cream and stir until incorporated.
- Allow it to boil for 1 minute and then remove it from the heat. Let it cool for about 5 minutes before using it. It might even help to pop it into the refrigerator to help it thicken up if needed.
- If your coconut oil is solid, soften it a bit on the counter or in the microwave before using it. You don’t want it melted, just softened.
- Then pour your homemade caramel syrup and coconut oil into the food processor and blend until combined. I had to heat my coconut oil a bit to get it to blend smoothly. Using warm caramel syrup would do the same thing.
- Pulse in your apple jam and vanilla until light and fluffy.
- Depending on the temperature outside and your altitude, your frosting may need some help in thickening. In this case, pop your frosting in the refrigerator for 30 minutes first.
- Your frosting may be just perfect at this point and not need any help. But if it does, add one tablespoon of flour at a time to get it to thicken up. Mine took 4 tablespoons and I kept checking the flavor to make sure it wasn’t getting diluted.
- I then popped it back into the refrigerator until it was time to use it.
- Once cooled, it was just perfect for me. I could fluff it with my knife and spread it on very easily.
I have to tell you that I was rather impressed with how successfully this frosting came together. I was pretty discouraged there for a while until my husband brought it to me that last time, and it had set. Not only did it finally firm up for me, but it tasted amazing. We were both a little more excited than we probably should have been over some frosting. But if only you had been there through the journey.
I was ready to simply pour it over the cake if it hadn't worked out that evening, and give it another try the next day. It was creamy, it spread very easily, and it had the bite of rich caramel and the sweetness of the apple. Delicious!
Now, I'm happy to say that I have the only clean-eating Caramel Apple Frosting recipe with Homemade Caramel Syrup, made from scratch. No store-bought caramel and absolutely no powdered sugar. This is a frosting recipe you can feel good about eating that has all of the wonderful caramel taste of a street fair in the fall.
I used it with my Cinnamon Apple Spice Cake, but it would be equally delicious on a variety of cakes and delicacies. Try it on some fudge brownies for a treat, it would be fantastic on some cheesecake, and I would highly suggest this on a decadent chocolate cake to make it even more so. I hope you find this frosting just as amazing as we did. You'll have to leave a comment and tell me how you used it. Enjoy!
© 2018 Victoria Van Ness
Victoria Van Ness (author) from Fountain, CO on October 05, 2018:
That's funny Shauna. Thank you so much for the advice. I need to take a tip or twelve from you. I'm so not an icing person. Give me a savory dish, especially with Alfredo sauce, and I'm good. Desserts are definitely a challenge for me. It sounds like I need to invest in a stand mixer. :) Thank you again!
I'm pretty proud of this recipe. Thank you Pamela!
Shauna L Bowling from Central Florida on October 05, 2018:
Victoria, I applaud you for coming up with a recipe completely from scratch, meaning having no guidelines. Your frosting would have been fluffy had you used the mixer instead of the food processor. Creaming the coconut oil with the caramel, beating at high speed until light and fluffy would have done the trick. I make icing from scratch all the time. I make a 7-minute icing that I have to beat over a double boiler for a few minutes then finish off the stove while still warm. I don't know why it's called Seven Minute icing. It actually takes 10 minutes of beating at high speed!
Pamela Oglesby from Sunny Florida on October 05, 2018:
This frosting recipe sounds delicous, healthy and truly unique. Great job of finding the perfect blend of ingredients.