This butter free funfetti frosting is made with coconut cream and coconut oil for a creamy frosting that is as good as American buttercream. The naturally vegan frosting is lightly sweetened, vanilla flavored, and adorned with festive rainbow sprinkles. Use it on top of a gluten free funfetti cupcakes for two for a fun, celebratory dessert!
Butter Free Funfetti Frosting
Summer, parties, BBQs, graduations, and any celebration call for a little funfetti! Certainly, you can use vanilla frosting without butter, chocolate frosting without butter, and even strawberry butter-free frosting, but desserts are just a bit sweeter when they are speckled with brightly colored sprinkles.
This funfetti frosting takes my original butter-free vanilla frosting and adds sprinkles. That’s it. This is great because you can have fun with which type of sprinkles you add and make them fit any season or occasion. My only recommendation is to use sprinkles that are less likely to bleed their color, like jimmies.
Everything To Love About The Frosting Frosting
- It’s creamy – Coconut cream and coconut oil combine to make the ultra-creamy base of the frosting. And no, you won’t taste the coconut!
- No butter or dairy – If you are looking for a vegan frosting, or just want a frosting without all the guilt of 4 sticks of butter, this funfetti frosting will satisfy that. And you may be hard-pressed to tell the butter is MIA.
- Delightfully sweet – It is still frosting, so it is sweet. But not cloyingly sweet it hurts your teeth! And when you balance the flavor with a little salt and vanilla, you have a classic frosting.
- It’s versatile – Not only is the frosting great on vanilla gluten free cupcakes or mini yellow birthday cake, but you can decorate it to fit your occasion. Add food color, different sprinkles, or even chocolate chips to dress the frosting up however you like.
Ingredients
- Coconut Cream – Or coconut milk. Either will work and a can of coconut cream will likely have more coconut solids. Make sure it is unsweetened and contains guar gum. The guar gum acts as a stabilizer and helps to make the frosting thick and creamy.
- Coconut Oil – Cold-pressed and refined coconut oil is solid and does not have a detectable flavor.
- Powdered Sugar – I prefer and recommend organic powdered sugar for the quality of the ingredients.
- Vanilla – A must for the vanilla flavor! You can use extract, paste, or even a vanilla bean!
- Salt – The salt balances the sweetness and flavors.
- Funfetti Sprinkles – I recommend jimmie sprinkles because the color is less likely to bleed into the frosting.
Notes On The Coconut Cream and Oil
- Refrigerate the can of coconut cream overnight – We only use the coconut solids from the can and chilling it aids in the separation of liquid and solids.
- In fact, refrigerate a couple of cans – No two cans of coconut cream are alike. Even with my favorite brand, sometimes the whole can is coconut solids, and only 1/3 of it is. I keep extra cans available in case I need to open two.
- Leftovers are great for smoothies – Chances are you will have extra coconut solids in the can. Save it for your favorite smoothies, use it in creamy caramel banana overnight oats, or make blueberry whipped coconut cream.
- Use full-fat coconut cream – We need the full fat variety to create a thick and creamy frosting.
- I recommend refined coconut oil – You will see refined and virgin. Virgin will taste like coconut. Refined goes through a little more processing to remove the coconut flavor.
Coconut Cream Brands I Recommend
- Good and Gather from Target – The coconut cream or coconut milk will work from this brand. It whips up nicely, is thick and creamy, and I successfully use it to make frosting and whipped cream. Pros: not a strong coconut flavor and contains guar gum. Cons: it can be hit or miss on how much coconut solid you get from can to can.
- Simple Truth Organic from Kroger grocery (i.e. King Soopers, City Market) – This brand has all the same features as Good and Gather.
- Thai Kitchen from Walmart and maybe the grocery – It whips very light and fluffy. Pros: not a strong coconut flavor and contains guar gum. Cons: some may find the texture chalky, but I find this unnoticeable when whipped into frosting or whipped cream.
Helpful Tips
- Do not overheat the mix when melting it together – The mix of coconut solid and coconut oil just needs to melt together. We don’t need to overheat it.
- Add a little powdered sugar to the mix when melting – I find a little powdered sugar gives all of the fat particles something to attach to, and not separate.
- Allow the mix to cool to room temperature – This will give the mixture some time to start setting back up.
- Add powdered sugar in 1/2 cup increments – I have found this makes for a creamier texture.
- Do not add too much powdered sugar – You may be tempted to keep adding powdered sugar to get the butter-free frosting to thicken. Be warned, too much and the frosting will set up like fudge.
- Refrigerating the frosting will set it even more – You can make it ahead of time and refrigerate for up to 1 week in a sealed container. Bring it to room temp and stir/mix before using.
Frosting FAQ
What is the texture/consistency of the frosting made without butter?
At room temperature, it is thick and creamy, like store-bought frosting in a tub. When it is refrigerated, the frosting sets up firm.
How many cupcakes or what size cake can I frost?
The frosting should easily frost 6 cupcakes or a small 6-inch layer cake.
My frosting is still loose. What did I do wrong?
A few questions/thoughts: Did your can of coconut milk have guar gum? Was the coconut truly solid from the can, or was it soupy and loose? Did you use cold-pressed coconut oil? Did you try refrigerating the frosting for a few minutes, and try to whip again?
Is the funfetti butter-free frosting the same consistency as American buttercream?
I find this butter-free frosting is creamier and thicker than American buttercream.
How long will leftovers last?
The frosting will last up to 7 days in the refrigerator in a sealed container. The frosting does set up firm. You will need to bring it to room temperature and stir it to loosen up. Beyond 7 days, the frosting will likely start to dry out.
Butter Free Funfetti Frosting
Small batch butter free funfetti frosting is made with coconut cream and coconut oil for creamy frosting that is as good as American buttercream. The naturally vegan frosting is lightly flavored with vanilla and adorned with festive rainbow sprinkles.
EQUIPMENT
INGREDIENTS
- 5 tablespoons unsweetened canned coconut milk or cream, full fat (see recommendations in Blog Post)
- 5 tablespoons cold pressed refined coconut oil
- 2 cups, plus 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 to 2 tablespoons funfetti sprinkles
INSTRUCTIONS
- Refrigerate the can of coconut milk at least overnight. This causes the liquid and coconut solids to separate – we are only using the solids from the can. You will have extra coconut milk solids and liquid which can be used in smoothies.
- In a small saucepan, add the coconut milk solids, solid coconut oil, and 1 tablespoon of powdered sugar. Heat over medium-low heat and stir the mix with a spatula until it has completely melted together – this should only take about 1 minute. Do not boil. The mixture will resemble a creamy soup.5 tablespoons unsweetened canned coconut milk or cream, full fat, 5 tablespoons cold pressed refined coconut oil
- Transfer the mix to a small mixing bowl and stir in the vanilla extract. Let cool to room temperature – about 10 to 15 minutes. You still want the mix to be be liquid when you add the powdered sugar. Note – You can also refrigerate it for a few minutes to speed up the cool down.1 teaspoon vanilla extract
- Add the remaining 2 cups of powdered sugar in 1/2 cup increments at a time. Using a handheld mixer fitted with the whisk attachments, add a 1/2 cup of the powered sugar and salt to the coconut mixture. Start at low speed to incorporate the powdered sugar and avoid having it spray everywhere. Turn up the speed to high and beat for 1 minute. At this point, the frosting will look sticky and gooey.2 cups, plus 1 tablespoon powdered sugar, 1/4 teaspoon salt
- Continue to add a 1/2 cup of powdered sugar at a time – beating for at least 1 minute after each addition. With the final 1/2 cup, beat the frosting for an additional 2 to 3 minutes, until it is light and creamy. The frosting should be thick and creamy and resemble the store-bought frosting you buy in the small tubs at the grocery. Add the funfetti sprinkles and use a spatula to fold into the frosting.1 to 2 tablespoons funfetti sprinkles
- If the frosting still looks loose, refrigerate it for about 10 minutes, then beat for a couple more minutes until it thickens. Be cautious about adding more powdered sugar. If you add too much powdered sugar, you will likely end up with solid frosting – i.e. fudge. See Notes and the Blog Post for more tips and faq's that are helpful for making and troubleshooting the frosting.
- The frosting is ready to use right away or can be refrigerated. If refrigerating, the frosting will firm even more. Allow refrigerated frosting to come to room temperature and stir/mix to fluff before frosting.
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RECIPE NOTES
- Serving Size – This is a small batch frosting recipe that can be doubled. The recipe will yield enough frosting for at least 6 cupcakes and 1 single layer 6-inch cake.
- Coconut Milk (Cream) – Use unsweetened canned coconut milk (or cream) that includes guar gum. The guar gum works as a stabilizer to help the frosting set. Do not use carton coconut milk.
- Full-Fat Coconut Milk (Cream) – The light or low-fat variety will not yield frosting as creamy and thick. I have provided the brands I use in the blog post.
- Solid Coconut Cream – The coconut solids must be solid. Any extra water will impact the way the frosting turns out.
- Special Note – It can be hit or miss the amount of coconut solids in are in the can. If your can does not or has too little, you may want to save that can for another recipe and try a new one.
- Frosting Texture – The freshly made frosting is light and fluffy. Refrigerated frosting will become thicker. The frosting is similar in texture to the store-bought frosting in the small tubs.
- Piping and Decorations – This is not traditional buttercream and will not behave as such. Intricate details, designs, or flowers, probably won’t hold their shape.
- Storage – The frosting will be fine at room temperature for about 8 hours. Cover and refrigerate the frosting for 1 week, maybe longer. To use, bring to room temp and stir (or mix again), to loosen.
NUTRITION ESTIMATES
Calories: 224kcal | Carbohydrates: 42g | Protein: 0.1g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Sodium: 50mg | Potassium: 15mg | Sugar: 41g | Vitamin C: 0.1mg | Calcium: 2mg | Iron: 0.2mg
Nutrition information is calculated by a third-party and should only be considered an estimate and not a guarantee.
about the author ...
I'm Erin and I'm all about desserts - and a little bit of butter!
I've tested, written, and photographed hundreds of recipes on my website. Here you'll find the tastiest small batch desserts - all homemade, all simple, and all for you! Click here to learn more about me!
I love to use this frosting on birthday cakes and cupcakes!
Yummy and pretty easily accomplished. I was a bit worried early on but refrigerated, added a touch more powdered sugar, whipped and refrigerated again- yum. I used on sugar cookies
Thanks so much Samantha!