Vanilla Butter Free Frosting is made with coconut milk and coconut oil and is just as tasty as traditional buttercream. The vanilla frosting without butter is exceptionally creamy and perfectly flavored with vanilla. Frost your favorite small 6-inch cake or small batch of cupcakes with the frosting or use it as a filling between a small batch of cookies!
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When you think of frosting you may automatically think of American buttercream. At least I do. And while I love silky buttercream (hello strawberry small batch buttercream and small batch lemon buttercream!) sometimes I want to try something different.
First, technically speaking, there is a fundamental difference between frosting and buttercream. While both contain fat, sugar, and flavor, buttercream is truly what it implies; butter that is creamed. Whereas frosting doesn’t contain butter, and is usually made with shortening, oil, or even cream cheese.
Though, I think folks use the term buttercream interchangeably. Kind of like how some call any tissue Kleenex or any lip balm Chap Stick.
Delicious Details Of This Butter Free VAnilla Frosting
This recipe is dedicated to solving the riddle of how to make buttercream without butter. The vanilla frosting is made with only 5 ingredients: Coconut Milk, Coconut Oil, Powdered Sugar, Vanilla, Salt.
There are some specifics to the coconut milk and coconut oil, but nothing too complicated. And the details in this blog post are intended to guide you to success!
This recipe has served as the base for the different butter-free frostings on the blog – like the rich chocolate butter-free frosting, bright strawberry butter-free frosting, seasonal caramel butter-free frosting, and peach frosting.
What Does Frosting Made Without Butter Taste Like
Sweet vanilla frosting. But if you want a comparison of this butter-free frosting and American buttercream – I find this frosting is lighter, thicker, and just as creamy. And for the texture – if you have ever tried the frosting in the little tubs from the grocery, that is the consistency of this frosting.
Fun fact – did you know that most of those little tubs of frosting from the grocery are also made without butter?! While that seems intriguing, they also contain extra ingredients you don’t need with this homemade frosting!
Ingredient Notes
- Coconut Cream – Unsweetened canned coconut cream or milk work and it should contain guar gum. The guar gum acts as a stabilizer and helps to make the frosting thick and creamy. I have tested the frosting with coconut cream without guar gum, and it did not work as well.
- Coconut Oil – Cold pressed and refined coconut oil. This coconut oil is solid and does not have a detectable coconut flavor.
- Powdered Sugar – My preference is organic powdered sugar for the quality of ingredients.
- Vanilla – A must for the vanilla flavor! You can use extract, paste, or even a vanilla bean!
- Salt – The salt balances all the flavors and is almost a must to balance the sweetness naturally inherent in frosting.
Coconut Cream
- Refrigerate the can of overnight – We only use the coconut solids from the can and chilling the can aids in the separation of liquid and solids in the can.
- In fact, refrigerate a couple of cans – No two cans of coconut cream are alike. Even with my favorite brand, sometimes the whole can is coconut solids, and sometimes only 1/3 of it is. I keep extra cans available in case I need to open two.
- Use full-fat – We need full-fat to create a thick and creamy frosting.
Coconut Oil
- I recommend refined coconut oil – You will see refined and virgin coconut oil. Virgin coconut oil will taste like coconut. Refined goes through a little more processing to remove the coconut flavor.
- Refined coconut oil is widely available – I have seen refined coconut oil at the grocery, Target, and Amazon.
- Store your coconut oil in your pantry – This is good for the product as it is sensitive to temperature and can loosen in warmer environments.
Top Tips
- 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 before adding the powdered sugar – 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.
Recipe FAQ
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 before using.
The frosting should easily frost 6 cupcakes or a small 6-inch layer cake.
A few questions/thoughts: 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 try refrigerating the frosting for a few minutes, and try to whip again?
This butter-free frosting is not identical to dairy buttercream, and I don’t think it would make intricate designs like dairy buttercream. I find this frosting is similar to the store-bought frosting in tubs.
Coconut Cream Brands I Recommend
- 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 cream. Pros: 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.
- Simple Truth Organic from Kroger grocery (i.e. King Soopers, City Market) – This brand has all the same features as Good and Gather.
- 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.
Serving Suggestions
Well, the possibilities are just about endless. Because of the thick and creamy consistency of the frosting, it is great for frosting cakes and cupcakes. Like a classic chocolate cake for two or yellow 6-inch birthday cake.
I also like to use it on gluten free vanilla cupcakes and chocolate gluten free cupcakes. And just like any other frosting, this one works wonders on your brownies for two or blondie brownies for two.
Recipe
Vanilla Butter Free Frosting
Equipment
Ingredients
- 5 tablespoons unsweetened canned coconut milk or cream, full fat (see recommendations in Blog Post)
- 5 tablespoons cold pressed refined coconut oil
- 1 teaspoon vanilla extract
- 2 cups + 1 tablespoon powdered sugar
- 1/4 teaspoon salt
Instructions
- 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.
RECIPE 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.
- 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.
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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!