More Recipes You'll Love
Caramel icing with only four ingredients and no powdered sugar in sight. Ground unrefined sugar, palm shortening and vanilla whip into a fluffy icing that swirls together in the prettiest way. It's quick, it's fun, and it lands perfectly on apple pie cupcakes.
Pro Tips
- Powder the granulated sugar in a coffee grinder first — it turns into instant icing sugar and keeps the frosting fluffy rather than gritty.
- Whip on high until the icing is genuinely fluffy; if it's dry add a splash of almond milk, if it's wet add a touch more shortening.
- Spread it on cooled cupcakes only — warmth softens the shortening and the swirls lose their shape.
- The swirled look of the sugar and icing is part of the charm, so don't over-mix it into perfectly smooth oblivion.
- It stores chilled for up to several months, so it's worth a batch whenever the kitchen is already busy.
Frequently Asked Questions
Can I use regular powdered sugar instead?
You can, but grinding your own unrefined sugar keeps the icing paleo-friendly and free of the cornstarch in commercial powdered sugar.
How do I fix icing that's too thick or too thin?
Beat in a splash of almond milk if it's too dry, or a spoonful more shortening if it's too wet. Small adjustments go a long way.
How long does caramel icing keep?
Chilled, it lasts for several months. Let it come to room temperature and give it a quick whip before frosting.
What should I put it on?
Apple Pie Cupcakes are the classic pairing, and it's equally good on ZuCakes or anything that wants a sweet, fluffy finish.
Recipe Card
Ingredients
Method
- 1. Use coffee grinder to powder sugar.
- 2.
- Combine all ingredients in electric mixer, whip on high until icing is fluffy (add a splash of almond milk or shortening if mixture is too dry or wet).
- 3. Store chilled for up to several months.
