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Three-quarter cup medium-pink beet honey frosting with lard for Full GAPS

Pink Beet Honey Frosting with Lard for Full GAPS

A dairy-free Full GAPS lard-and-honey frosting with a separately measured three-quarter-cup portion tinted light, medium, or dark pink with pure beet powder.
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Prep Time 15 minutes
Cook Time 3 minutes
Cooling Time 15 minutes
Total Time 33 minutes
Servings: 1 batch (yield not specified by source)
Course: Dessert, Frosting
Cuisine: American-inspired, GAPS
Ingredients Equipment Method Notes

Ingredients
  

Dairy-Free Lard Frosting Base
  • 1 cup qualifying lard slightly soft at room temperature, not melted
  • 1/4 cup raw honey
  • 1/4 cup filtered water
  • 1 tsp pure unflavored gelatin
  • 1 tsp ground cinnamon
  • 1 very small pinch sea salt
Pink Decoration
  • 3/4 cup finished lard frosting base measure before tinting
  • 1/2-2 tsp pure beet powder

Equipment

  • Le Creuset Signature stainless-steel saucepan
  • Stainless measuring cups and spoons
  • Stainless mixing bowl
  • Electric hand mixer
  • Small clear pitcher
  • 3/4-cup measure
  • Small glass or stainless tinting bowl
  • Flexible spatula
  • Piping bag and tip optional

Method
 

  1. Sprinkle the gelatin over the filtered water in a small stainless-steel saucepan. Stir and let it soften for 1 minute.
  2. Heat over medium, stirring until the gelatin dissolves, about 2 to 3 minutes. Turn off the heat before it simmers.
    Gelatin dissolved in steaming water without simmering for lard honey frosting
  3. Stir in the raw honey, cinnamon, and salt. Cool the mixture completely to room temperature, about 15 minutes.
  4. Beat the slightly soft lard in a stainless-steel bowl until creamy, about 40 seconds to 1 minute. Add the cooled honey-gelatin water about 2 tablespoons at a time, beating about 20 seconds after each addition, until smooth.
    Soft lard ready beside cooled honey gelatin water before mixing
  5. For plain frosting, spread over a fully cooled cake at room temperature. For pink decoration, first measure 3/4 cup finished frosting into a small glass or stainless-steel bowl.
  6. Beat pure beet powder into the measured 3/4-cup portion: 1/2 teaspoon for light pink, 1 teaspoon for medium pink, or 2 teaspoons for dark pink.
  7. Spread or pipe the pink portion thinly at room temperature. Darker color brings stronger beet flavor.

Notes

  • Full GAPS: Use after qualifying lard, honey, gelatin, cinnamon, and beet have been introduced and tolerated.
  • Separate formula: Do not substitute butter; use the separate satin buttercream recipe.
  • Pink portion: Tint only a measured 3/4 cup unless you separately measure another portion.
  • Color: 1/2 teaspoon beet powder is light pink, 1 teaspoon medium, and 2 teaspoons dark.
  • Scaling: At 2x, double every base ingredient and tint 1 1/2 cups finished frosting with 1 to 4 teaspoons beet powder.

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