Vanilla Butter Free Frosting

A small batch of creamy Vanilla Butter Free Frosting that is just as good as its dairy counterpart!  This dairy free frosting recipe is made with coconut milk and coconut oil. The frosting is rich in vanilla flavor and perfectly sweet. This butter free frosting is great as a filling or to simply frost cakes, cupcakes or bars.

this recipe

RECIPE AND POST UPDATED June 2021

Butter Free Frosting 

I love receiving feedback on my recipes.  It is great to see folks making what I have created and enjoying the treats as much as I did (thank you!)  However, I am human and I will be the first to acknowledge when something needs to be refined – like this Vanilla Butter Free Frosting.  

I have seen a few comments on Pinterest that the original recipe was not working for some.  The issue – the frosting was not setting up, and it appeared it was behaving more like a glaze.  Now, full disclosure – I have made this recipe (old and new) more than a dozen times and it always turns out just as pictured. 

So, after some researching (and contemplating) what may have gone wrong, I have updated the recipe again.  

RECIPE UPDATES – With only 4 ingredients, there is not much to change, with the exception of the ratio of the ingredients.  

• Use equal parts of coconut milk solids and cold-pressed coconut oil
  • The coconut milk solids come from a can of unsweetened coconut milk.  Not carton coconut milk.  This is the canned unsweetened coconut milk I use.  
  • The cold-pressed coconut oil is also solid.  Not liquid coconut oil.  This is the coconut oil I use.  

Dairy Free Frosting Made With Coconut Milk And Coconut Oil

Helpful tips for canned coconut milk:

1. First – in a can of unsweetened coconut milk, the liquid separates from the solids.  We want the solids from the can.
   • Refrigerate the can of coconut milk overnight.  This helps the liquid and separation process.  I actually keep at least 3 cans in the refrigerator at all times.
   • Use full fat coconut milk or cream.  We need the full fat variety to create a thick and creamy frosting.
   • Use canned coconut milk that includes guar gum.  Guar gum acts as a thickener and stabilizer.  
   • If your can of coconut milk does not have coconut solids, this recipe will probably not work.  And sometimes (I speak from experience), a can may not have much, if any, coconut solid.  It could be that somewhere along the way the can was shaken and the liquid and solids never separated.  If this is the case, use that can for smoothies, and try another can.
2. Second – you may see a few options for canned coconut milk.
   • Canned unsweetened coconut milk and canned unsweetened coconut cream.  I have tried both, and have not found a noticeable difference.  The cream version may have a bit more solids.  But, for the sake of price, I always use the milk version.  
   • There are cans of coconut milk that are sweetened.  And I mean really sweetened.  Do not use those for this recipe!  Those cans of coconut milk are best used for Pina Coladas or Coconut Cake.  

Helpful tips for cold-pressed coconut oil: 

1. The coconut oil we are using for this recipe is solid – And just as the name implies, the oil is extracted from the coconut flesh and pressed into a solid form.
   • Do not use liquid coconut oil for this recipe.  I honestly have no idea how it would turn out, but because the liquid version goes through more processing that makes it turn to liquid, I can’t imagine it would work.
2. I recommend refined coconut oil – This means it has gone through a little more processing to remove some of the coconut flavor.  Which makes it great for cooking and baking.
3. I’ve seen coconut oil at both my grocery and Target – It seems to be a pretty common item and should be easy to find, and can also be purchased online.  

Coconut Milk Brands I Recommend To Make Butter Free Frosting

Good and Gather

• Where to buy: Target
• Description:  
  • It whips up nicely, is thick and creamy, and I successfully use it to make frosting and whipped cream.
• Pros:
  • Does not have a strong coconut flavor, includes guar gum which acts as a stabilizer, and the coconut solids are smooth and creamy.
• Cons:
  • It can be hit or miss on how much coconut solid you are able to get from can to can.

Simple Truth Organic

• Where to buy:  Kroger grocery (i.e. King Soopers, City Market
• Description, Pros, Cons:
  • All of the same features as Good and Gather.

Thai Kitchen

• Where to buy:  Walmart or Amazon
• Description:  
  • This used to be my go-to, but it has become harder to find. It whips light and fluffy and I had success making frosting and whipped cream. 
• Pros:
  • Does not have a strong coconut flavor and includes guar gum which acts as a stabilizer.  
• Cons:
  • Some may find the texture chalky. But I find this unnoticeable when whipped into frosting or whipped cream.

Disclaimer: This information is purely subjective and my own opinion based on testing the product. Others may have different experiences. Additionally, I find canned coconut milk is not consistent from can to can. Ratio of coconut solids and liquid can vary.

If you are curious about other brands of canned coconut milk I have tested, I have outlined those below.  Also helpful when making your ingredient purchase decisions.

Tips For Making Vanilla Butter Free Frosting

• Use unsweetened canned coconut milk (or cream) – I use canned coconut milk because it is less expensive than cans of coconut cream.  Carton coconut milk will not work.
• Do not use light or lowfat 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. 
• Only use the coconut solids from the can – If the can doesn’t have any or is already mixed up, try a new can.
• You will have extra coconut milk – Use the extra for smoothies!
• Use cold-pressed refined coconut oil – Refined because it doesn’t have a strong coconut flavor.  Cold pressed because it is solid and not processed like liquid coconut oil.
• Store your coconut oil in your pantry – This is just good for the product as it is sensitive to temperature and can loosen in warmer environments.  
• Do not overheat the mix when melting it together – The mix of coconut solid and coconut oil just needs to melt together.  We don’t need to overheat it.
• 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.
• If you want to make the frosting truly vegan – I would recommend looking for organic powdered sugar.  Sometimes the process of manufacturing the powdered sugar may not be 100% vegan.  No animal product in the sugar itself, just the processing of it.

Common Questions To Make Butter Free Frosting

More Frosting Recipes

• Chocolate Butter Free Frosting
• Strawberry Whipped Buttercream Frosting
• Glossy Marshmallow Meringue Frosting
• Blueberry Whipped Coconut Cream
• Vanilla Whipped Coconut Cream

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