For summer use (and if you’re afraid of it melting), I recommend cutting your coconut oil in half and substituting the other half for vegan butter (such as Earth Balance).The last thing you want is a melted birthday cake. I also do not recommend using this on a cake that you plan on serving outside in the summer months.Leave on the counter for 1-2 minutes to “defrost” slightly before serving. Remember (and this is very important), heat will melt coconut oil, so make sure to frost your confection quickly and pop in the fridge immediately afterwards to stiffen.For strong coconut flavor, use unrefined coconut oil.
Soft coconut oil replicates butter the best. Make sure you are using softened coconut oil (not hard or completely melted).Now is the fun part: FROSTING your treat! Make sure to read the tips below for more info on creating the best coconut frosting. Once you have all the powdered sugar mixed in, slowly drizzle in your filtered water until you reach the desired consistency. You’ll want to do this on low speed (so you don’t have a powdered sugar tornado!). Next, slowly pour in powdered sugar, one cup at a time, while keeping your electric beaters going. In a medium mixing bowl, and using electric beaters, cream together softened coconut oil and vanilla extract. Step 1: Cream together coconut oil and vanilla So if she can do it (with her mother hovered over her of course), you can too!Īlso, be sure to check out the video below (just make sure your ad-blocker is disabled). In fact, all the pictures below are of my daughter making this frosting while I worked the camera. Making your own dairy-free coconut frosting is so simple, even a child can do it. Cold water will harden the coconut oil and mess with the consistency. Be sure to use vegan powdered sugar, since regular powdered sugar is processed with bone char, and could be bleached. This is optional but adds a lovely flavor. Melted or hardened oil with mess with the consistency of this frosting. It adds the same creaminess and texture as buttercream, creating a moan-worthy coconut frosting everyone will rave about. Luckily, there’s one ingredient that can swoop in and rescue your frosting tragedy, while also providing a delicious punch of flavor: coconut oil.Ĭoconut oil is the perfect butter substitute, especially when you’re talking frosting. It was glorious.īut what if you have a dairy allergy, or you choose to cut dairy out of your diet, for good? What then? Because life without frosting is a life I don’t wanna live. The pleasure was doubled when there were buttercream flowers involved, and I could literally stick a quarter cup of frosting straight into my mouth. In fact, when I was a kid, I would purposely scrape all the frosting off the cake in child-like ceremonious glee, before eating any actual cake.
When it comes to baking, frosting takes everything to the next level. Want more frosting? Check out my 2-ingredient chocolate ganache frosting, this vegan peanut butter frosting, and this classic vegan buttercream.
COCONUT VANILLA MILK FREE
This dairy free coconut frosting is literally THE BOMB and it goes great on just about everything! Make it super thick to ice on cakes and cupcakes, or thin it out to drizzle as a glaze on quick breads, donuts, and scones.
COCONUT VANILLA MILK PLUS
You only need 3 main ingredients to pull off this deliciously simple vegan coconut frosting! Insanely good, this frosting takes just a few minutes to whip together, plus goes great on EVERYTHING.
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