This is an easy and completely homemade small batch Caramel Dairy Free Frosting recipe made with maple syrup caramel sauce, coconut oil and cream, and powdered sugar. The butter free frosting is fluffy, creamy, and perfectly flavored with caramel.
Butter free Caramel Frosting
✰✰ This post contains A LOT of helpful information on how to successfully make the dairy free caramel frosting. You may want to skim through it before you start to make it!
If you are here, chances are you are looking for a caramel frosting recipe to frost some fall cupcakes or cakes. Or, like me, you have asked yourself ‘is there a dairy free frosting’, or do I always have to make buttercream using butter?
To answer your question: Yes, you can make a buttercream without butter. In fact, this recipe makes frosting with oil instead of butter. Coconut oil to be exact. And we add coconut cream solids to make the frosting creamy.
What Does Frosting Without Butter Taste Like?
Frosting. And in the case of this recipe, caramel frosting. I jest a little, but this recipe can easily compete with traditional buttercream. And it can certainly compete with any store bought frosting.
- Smooth – We heat the coconut oil and coconut milk solids to make them homogenous and smooth.
- Creamy – The coconut cream makes the frosting creamy, plus the powdered sugar.
- Sweet – This is a frosting made with powdered sugar and caramel sauce. It is designed to be sweet and we balance that out with a little salt.
- Easy To Pipe/Frost – Which means it works for simply frosting a cupcake or cake.
Flavored Frosting Without Butter
To get the promised caramel flavor into the frosting, we will make homemade maple syrup caramel sauce. It is incredibly easy to make, and one may argue even easier than making traditional caramel.
But, if you want to mix things up for more fall flavors, try my apple cider maple syrup caramel sauce or candy corn caramel sauce.
Ingredients
- Maple Syrup Caramel Sauce – I have provided a link in the recipe itself.
- Coconut Oil – Another link is provided in the recipe. You will use refined and cold pressed coconut oil. As pictured below, it is solid.
- Unsweetened Coconut Milk – A can of unsweetened coconut milk or coconut cream is what we need. And for best results, the coconut cream should contain guar gum to help stabilize the frosting! Links below on the brands I prefer.
- Powdered Sugar – If you are looking to ensure the frosting is vegan, choose powdered sugar that is labeled as such, like Wholesome powdered sugar.
- Tapioca Flour – It is also called tapioca starch, and they are the same thing. This helps to thicken the base slightly. Plus, it also acts as an emulsifier – meaning it will bind the coconut oil and cream together. You can also use corn starch.
- Salt – The frosting is designed to be sweet, and salt balances out the sweetness.
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.
Troubleshooting Tips
- Why is the coconut cream in the can soupy? – Perhaps the can wasn’t refrigerated long enough. Or you are trying a brand I have not tried and that is the way it was packaged. The other reason could be the can was shaken too much (in transit, or at the store).
- There is not enough coconut cream in the can of coconut milk – This can happen, and I have experienced it. You will need to try another can. I always keep at least 3 cans of coconut milk in the fridge at all times, for this reason.
- My sauce isn’t getting thick when I heat it – We aren’t looking for pudding consistency. More like a creamy soup.
- The mixture is taking too long to cool – Patience is key. I once waited close to 30 minutes for my mixture to cool down. Try using a larger bowl so the sauce has more room to spread out and cool.
The #1 Question I Get On How To Make Frosting Without Butter
- The frosting is not getting thick or fluffy – Key tips below:
- Use coconut milk that has guar gum – I have tried brands without, and the frosting didn’t come out as desired.
- Refrigerate the can of coconut milk – We want to avoid unnecessary liquid in the coconut solids. Refrigerating will do this.
- Only use the coconut solids – Depending on how much is in the can, it may seem inevitable to get a little coconut liquid in with the solid. This is ok, just do your best to get just the solids from the can.
- Use tapioca flour – This acts as an emulsifier to bind the ingredients. Thus, contributing to the success of whipping into frosting.
- Chill the mixture after heating it – Hot liquid is naturally going to take longer to whip up because it needs time to cool down.
- Add a little more powdered sugar – A couple more tablespoons may be all you need to get the fluffy consistency.
- Don’t give up on the mixer – The frosting may just need a few more minutes on high speed to get more incorporated, which will result in a fluffy frosting.
Recipe FAQ
You can certainly try it, and let me know how the frosting turns out. My only concern would be all the extra ingredients and how they may impact the result.
Yes, the frosting will set firm. And it will get even firmer if you refrigerate it. Bring refrigerated frosting to room temperature and mix or stir again to loosen.
The small batch frosting can frost 6 cupcakes and 1 6-inch layer cake.
Yes! I have recipes for chocolate butter free frosting, strawberry butter free frosting, and vanilla butter free frosting.
Cover and refrigerate the frosting for 1 week or longer. Before using, bring to room temperature and whip it up again to make it fluffy.
Yes.
Please read the Troubleshooting Tips provided in the blog post.
Caramel Butter Free Frosting Serving Suggestions
It may seem intuitive that you can use the frosting to frost just about any baked treat. For holiday small batch baking, it would be delicious on the small batch of spice cupcakes, gluten free apple spice cupcakes, and vanilla orange layer cake.
But, if you want to keep the flavors traditional, try it on a small batch of chocolate or vanilla cupcakes. Or the classic 6-inch yellow cake for a birthday celebration.
Caramel Butter Free Frosting
EQUIPMENT
INGREDIENTS
- 1/4 cup Maple Syrup Caramel Sauce
- 1 teaspoon tapioca flour (or corn starch)
- 5 tablespoons unsweetened canned coconut milk or cream, full fat (see recommendations in Blog Post)
- 5 tablespoons cold pressed refined coconut oil
- 2 cups powdered sugar
- 1/4 teaspoon salt
INSTRUCTIONS
- Prep: 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. Note – You will have extra coconut milk solids and liquid which can be used in smoothies.
- Prep: If using my Maple Syrup Caramel Sauce – You can make this ahead of time, like the day before. Or, give yourself time to make the caramel sauce and have it cool slightly to room temperature before making the frosting.
- Make The Frosting – In a small saucepan add the caramel sauce and tapioca flour. Over medium-low heat, stir the caramel until the tapioca dissolves and there are no lumps. Add the coconut solids and coconut oil. Heat the mixture until the coconut solids and oil have completely melted, and the mixture starts to thicken slightly. This should only take about 2 to 3 minutes. Do not boil. The mixture will resemble creamy soup.1/4 cup Maple Syrup Caramel Sauce, 1 teaspoon tapioca flour, 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. Cool the mixture in the refrigerator until it is completely cool. This may take anywhere from 15 to 30 minutes. The mixture should still be liquid when you add the powdered sugar.
- Using a handheld mixer fitted with the whisk attachments, add a 1/2 cup of the powered sugar to the caramel mixture. Start at low speed to incorporate the powdered sugar. Turn up the speed to high and beat for 1 minute. At this point, the frosting will look sticky and gooey. 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 fluffy, 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.2 cups powdered sugar, 1/4 teaspoon salt
- If the frosting still looks loose, you can 1.) continue to beat the frosting for a couple more minutes, as this incorporates air into the frosting. If that doesn't work, 2.) add more powdered sugar in tablespoon increments, or 3.) refrigerate it for about 10 minutes, then beat for a couple more minutes until it thickens. See Notes and the Blog Post for more tips and FAQs to help make and troubleshoot the frosting.
- The frosting is ready to use right away or can be refrigerated. Refrigerated frosting will firm even more. Allow it to come to room temperature and stir/mix to fluff before frosting.
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.
- Caramel Sauce – I have only made the frosting with my Maple Syrup Caramel Sauce. I am not certain how store bought caramel will work because of all the extra ingredients in it. You can certainly try it. Just note it may not be dairy-free.
- 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
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!