Small batch vanilla butter free frosting is made with coconut milk and coconut oil, and just as tasty as traditional buttercream. The vanilla frosting without butter is exceptionally creamy and perfectly flavored with vanilla. Frost your favorite cakes or cupcakes with the frosting or use it as a filling between two cookies!
Prep Time30 minutesmins
Total Time30 minutesmins
Course: Dessert
Cuisine: American
Keyword: Butter-Free, Buttercream, Dairy-Free, Small Batch, Vanilla
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 + 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 - 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. If the frosting still looks loose, 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
Serving Size - The recipe makes enough frosting for 6 cupcakes or a small 6-inch 2 layer cake. The recipe can easily be doubled.
Unsweetened Canned Coconut Milk - The coconut milk should contain guar gum. It works as a stabilizer to help the frosting set. Do not use carton coconut milk.
Full Fat Coconut Milk - Low-fat will not yield a creamy frosting.
Coconut Cream - A can of unsweetened coconut cream will also work - as long as it contains guar gum. Note that I have found minimal differences between a can of coconut milk and cream - just price!
Only Coconut Solids - Be sure you are using only the solids in the can. Any extra water may impact the way the frosting turns out.
Try A Few Cans - It can be hit or miss 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 - Is solid, not liquid, and resembles a lighter shortening.
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.
Allow refrigerated frosting to come to room temperature and give it a good stir before using.
You may be tempted to keep adding powdered sugar to get the frosting to firm up. Be warned. Too much powdered sugar and the frosting will set up solid, like fudge.
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.