Caramel Butter Free Frosting

Fluffy caramel frosting made without butter on a whisk.

5 from 1 review

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.

Prep Time45

Total Time45

Course: Dessert

Cuisine: American

Servings: Cups (approx.)

Calories: 149kcal

Author: Erin Cernich

Equipment

Ingredients

¼ cup Maple Syrup Caramel Sauce
1 teaspoon tapioca flour or corn starch
5 tablespoons unsweetened canned coconut cream, full fat
5 tablespoons cold pressed refined coconut oil
2 cups powdered sugar
¼ 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 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.

Notes

✰✰ The blog post has A LOT of helpful troubleshooting tips and FAQs on how to make the frosting.

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.

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