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Strawberry Butter Free Frosting

RECIPE
5 from 4 reviews

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This small batch recipe for Strawberry Butter Free Frosting is dairy-free, made with coconut oil, coconut cream, and freeze-dried strawberries that give the frosting a vibrant strawberry flavor.  The butter-free frosting is great as a filling or to simply frost cakes, cupcakes, or bars.

Strawberry Butter Free Frosting

My first butter-free frosting recipe – vanilla butter-free frosting – is one of the most popular recipes on the blog and Pinterest.  Given its popularity, I figured it was time to add to the flavor lineup of butter-free frostings.  We have vanilla, chocolate frosting without butter, and even peach butter-free frosting, and now I am excited to add strawberry to the frosting without butter list!

Features of this Strawberry Butter Free Frosting recipe:

  • This is a dairy-free frosting that is made without vegan butter or margarine.
  • Coconut oil and coconut cream are combined to make the base of the frosting
  • The frosting is thick, creamy, and perfect for frost cakes, cupcakes, and brownies.  Plus, it makes a great filling!
  • Bold strawberry flavor, thanks to freeze-dried strawberries.
  • It is vegan, dairy free/lactose free, and versatile in that it can be made in a variety of flavors.
  • It has the taste and texture of frosting.  Think of the frosting you can buy at the stores in little tubs.  That is this frosting.  Except it is homemade and missing all of the ingredients that you can’t pronounce!

Frosting Made With Coconut Oil and Coconut Cream

This recipe for Strawberry Butter Free Frosting answers the question – ‘can frosting be made without butter?’  By combining a few ingredients, you can quickly make a batch of frosting that gives traditional American Buttercream a run for its money.

The key ingredients for butter-free frosting are:

  • A can of coconut milk
  • Coconut oil 
  • Powdered sugar
  • Feature flavor 
Freeze dried strawberries in a small bowl on a table

Frosting Ingredient List

  • Freeze-Dried Strawberries – The freeze-dried strawberries are relatively easy to find in any grocery and are usually with the nuts and dried fruits.
  • Unsweetened Canned Coconut Milk – I have provided a list below of the brands I have tested and recommend to make this frosting.  
  • Coconut Oil – The coconut oil is solid and is also the variety that you are likely to find in your grocery.  As opposed to liquid – or fractionated – coconut oil.  We want the solid, cold-pressed coconut oil.  A (affiliate) link is in the recipe for the brand I use.
  • Powdered Sugar – If you need to ensure the frosting is vegan, I recommend Wholesome Organic Powdered Sugar.  Powdered sugar is naturally vegan, though some brands may use materials during processing that make it not vegan.
  • Vanilla Extract – Adds a layer of flavor.

Coconut Cream Brands I Recommend

  1. 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 creamPros:  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.
  2. Simple Truth Organic from Kroger grocery (i.e. King Soopers, City Market) – This brand has all the same features as Good and Gather.
  3. 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.

Helpful Tips

  • Do not use light or low-fat coconut milk or cream – We need the full-fat variety to create a thick and creamy frosting.
  • The canned coconut milk (or cream) should have guar gum in it – Guar gum acts as a thickener and stabilizer.  If you are opposed to guar gum, you could try replacing the coconut milk and coconut oil with vegan butter.  I have not had success using ‘no guar’ coconut milk.
  • Refrigerate the can of coconut milk (or cream) overnight – This helps the coconut liquid and solids to separate. 
  • Add a little powdered sugar to the mix when melting – I find a little powdered sugar gives all of the fat particles something to attach to, and not separate.
  • Allow the mix to cool to room temperature – This will give the mixture some time to start setting back up.
  • Add powdered sugar in 1/2 cup increments – I have found this makes for a creamier texture.  
  • 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.  Bring it to room temp and stir/mix before using.
Strawberry butter free frosting on a mini chocolate cake.

Recipe FAQ

What does butter-free frosting taste like?

Like creamy strawberry frosting. I find that it does not leave a greasy residue like dairy buttercream sometimes can.

What is the texture/consistency of butter-free frosting?

At room temperature, it is thick and creamy, like store-bought frosting in a tub. When it is refrigerated, the frosting sets up firm. If you are refrigerating the frosting, I recommend letting it come to room temperature and stir/mix before using.

How many cakes or cupcakes will the frosting frost?

The frosting should easily frost 6 cupcakes or a small 6-inch layer cake.

My frosting is still loose. What did I do wrong?

A few things could have happened: Did your can of coconut milk have guar gum? Was the coconut truly solid from the can, or was it soupy and loose? Did you use cold-pressed coconut oil? Did you let the melted mixture cool to room temperature first? Was the powdered sugar added in 1/2 cup increments and mixed for at least 1 minute after each addition? Did you try refrigerating the frosting for a few minutes, and try to whip again?

Can I make pretty decorative flowers or designs with this butter-free frosting?

This butter-free frosting is not identical to dairy buttercream, and I don’t think it would make intricate designs like dairy buttercream.

Close up of swirls of butter free strawberry frosting.

Strawberry Butter Free Frosting

5 from 4 reviews
This small batch Strawberry Butter Free Frosting recipe is dairy free, made with coconut oil and coconut cream, and freeze dried strawberries that give the frosting a vibrant strawberry flavor.  The butter free frosting is great as a filling or to simply frost cakes, cupcakes or bars.
Servings2 Cups (approx.)
Prep30 minutes
Total30 minutes

INGREDIENTS

INSTRUCTIONS

  • Refrigerate the can of coconut milk at least overnight. This causes the liquid and coconut solids to separate and 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 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, plus 1 tablespoon powdered sugar
  • 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, add the strawberry powder and salt, and beat the frosting for an additional 2 to 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.
    3 tablespoons freeze dried strawberries, ground to powder, ¼ teaspoon salt
  • 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.
I’d love to hear from you!If you try the recipe, please let me know! Leaving a comment + star encourages others to try it, and the support helps me continue to provide FREE recipes. Thank you!

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.
  • 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.
  • Freeze-Dried Strawberries – I recommend grinding the whole bag (1.25 ounces) of freeze dried strawberries for this recipe.  You can add more strawberry powder to the frosting to suit your taste.  You may have a little leftover that you can save for another recipe, or sprinkle over the top of frosted cupcakes.
  • 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.
Course: Dessert
Cuisine: American
Author: Erin Cernich

NUTRITION ESTIMATES

Calories: 230kcal | Carbohydrates: 43g | Protein: 0.1g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Sodium: 50mg | Potassium: 64mg | Fiber: 0.4g | Sugar: 41g | Vitamin C: 45mg | Calcium: 2mg | Iron: 1mg
Nutrition information is calculated by a third-party and should only be considered an estimate and not a guarantee.

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!

5 from 4 votes (3 ratings without comment)

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Fresh Takes From Readers

2 thoughts on “Strawberry Butter Free Frosting”

  1. 5 stars
    Hi

    This frosting looks delicious. I wanted to ask if I can use powdered erythritol instead. I cant have the regular sugar.
    Would erythritol work?

    Thank you

    1. Hi – thank you for visiting the blog! I don’t have experience with erythritol, so I can’t say for certain how it would work, or how much would be needed. I think part of what helps frosting whip fluffy is the starch in the powdered sugar. And if powdered erythritol doesn’t contain any starch, you may not get as fluffy a frosting. But if you try it, let me know how it works so I can share with the readers!

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