This is an easy and completely homemade caramel dairy free small batch frosting recipe made with maple syrup caramel sauce, coconut oil and coconut cream, and powdered sugar. The butter free frosting is fluffy, creamy, and perfectly flavored with caramel. Use it to frost small batch cakes, cupcakes, or even as a filling in cookie sandwiches!
Prep Time45 minutesmins
Total Time45 minutesmins
Course: Dessert
Cuisine: American
Keyword: Butter-Free, Buttercream, Dairy-Free, Small Batch
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.
If using the 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.
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 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.
Notes
The blog post has A LOT of helpful troubleshooting tips and faq's to successfully make this dairy free frosting!Caramel Sauce
I have only made this frosting using the Maple Syrup Caramel Sauce on the blog. 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.
Unsweetened Canned Coconut Milk
Use unsweetened canned coconut milk that includes guar gum. The guar gum works as a stabilizer to help the frosting set. Do not use carton coconut milk.
Do not use light or lowfat coconut milk or cream. We need the full fat variety to create a thick and creamy frosting.
Unsweetened canned coconut cream will work too, as long as it has guar gum. It separates into a solid and liquid just like canned coconut milk does, and I have not found significant differences between the two.
Brand recommendations are in the Blog Post.
The coconut milk (or cream) solids must be solid. Any extra water could impact the way the frosting turns out.
It can be hit or miss sometimes on how solid the coconut milk (cream) is in the can. If your can does not have coconut solids, you may want to save that can for another recipe and try a new one.
Cold Pressed Coconut Oil
The coconut oil for this recipe is solid - not liquid. It almost resembles a lighter shortening.
I keep my coconut oil in the pantry - away from heat and light.
Frosting Tips
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.
The recipe makes enough frosting for 6 cupcakes or a small 6-inch, 2 layer cake.
I have piped this frosting into a simple swirl on cupcakes and as a filling in cookies. Do not expect the frosting to work for intricate designs or flowers.
The texture and consistency of the frosting is similar to the store-bought frosting in the small tubs.
This frosting is great as a filling in cakes, cupcakes, or cookies. Or to simply frost cakes, cupcakes, or bars.
If you want to make the frosting truly vegan, I would recommend looking for organic powdered sugar. Sometimes (it's hard to say), the process of manufacturing the powdered sugar may not be 100% vegan. No animal product in the sugar itself, just the processing of it.