Vanilla Frosting Without Butter (or Cream Cheese)
Creamy vanilla frosting made without butter, cream cheese, or any substitutes — just melted coconut cream and coconut oil for a smooth, texture that mimics classic buttercream. Pipes into simple swirls and makes enough to frost a 6-inch cake or a small batch of cupcakes, and doubles easily.
Servings: 2 Cups (approx.)
Calories: 220kcal
Ingredients
- 5 tablespoons unsweetened canned coconut cream, full fat
- 5 tablespoons cold pressed refined coconut oil
- 1 teaspoon vanilla extract
- 2 cups, plus 1 tablespoon powdered sugar
- ¼ teaspoon salt
Instructions
- A can of coconut milk or coconut cream will work. Refrigerate the can at least overnight. This causes the liquid and coconut solids to separate. We only use the thick solids from the can, and they must be thick. Too much liquid, and the frosting won't come together. If your can has been shaken, or the solids didn't separate after refrigerating, try a different can. You will have extra, which you can use to double the recipe or save for smoothies.
- In a small saucepan, add the coconut solids, coconut oil, and 1 tablespoon of powdered sugar (this will help bind the cream and oil). Heat over medium-low heat and stir with a spatula until the mix is melted - this should only take about 1 to 2 minutes. Do not boil. The mixture will resemble a creamy soup.5 tablespoons unsweetened canned coconut cream, full fat, 5 tablespoons cold pressed refined coconut oil
- Transfer 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 liquid when you add the powdered sugar. Note - You can also refrigerate it for about 5 minutes to speed up the cool down.1 teaspoon vanilla extract
- Use a hand mixer fitted with the whisk attachments, and add 1/2 cup of the powdered sugar and salt to the coconut mixture. I recommend sifting the powdered sugar for smooth frosting. Start at a 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, clumpy, and gooey. Do not give up. The frosting will come together as you mix in the remaining powdered sugar.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 3 minutes, until it is light and creamy - this will incorporate air to make the frosting light. The frosting should be thick and creamy and resemble the store-bought frosting you buy in the small tubs at the grocery store. If the frosting still looks loose, refrigerate it for about 10 minutes, then beat for a couple more minutes until it thickens. Be cautious with adding more powdered sugar. This frosting will set, and too much will make it too thick (think fudge).
- The frosting is ready to use right away and can sit at room temp for up to 8 hours. Or, it can be refrigerated for up to 1 week. Important if refrigerating - the frosting will firm. Bring to room temperature and re-mix to loosen.
For this frosting to be successful, use coconut milk/cream that contains guar gum, which helps thicken the frosting. In testing, cans without it didn't come out right.
Notes
- Serving Size - This is a small batch frosting recipe for small batch cakes and cupcakes. It is easily doubled.
- Yield - Enough frosting for a small 6-inch cake or layer cake, 6 cupcakes, or 12 to 24 cookies.
- Coconut Milk or Coconut Cream (Full-Fat Only) - For the frosting to work, whichever you choose, the coconut solids must be thick, and the can should include guar gum (it will be listed as an ingredient). This acts as a stabilizer to thicken the frosting. Do not use carton coconut milk.
- Special Note - The amount of coconut solids in the can, can be hit or miss. Sometimes the can has been shaken too much, and the solids and liquid won't separate, even after refrigerating. If your can has too little or is just mixed, save it for another recipe and try a new one.
- Piping and Decorations - The frosting is best suited for simple swirls or spreading on desserts. Intricate details, designs, or flowers probably won't hold their shape.
Nutrition
Calories: 220kcal | Carbohydrates: 41g | Protein: 0.1g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Sodium: 50mg | Potassium: 15mg | Sugar: 40g | Vitamin C: 0.1mg | Calcium: 2mg | Iron: 0.2mg