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.  

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.

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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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.

Prep30 mins

Total30 mins

Servings: 2 Cups (approximately)

Author: Erin | Butter and Bliss

Ingredients

• 5 tablespoons unsweetened canned coconut milk or cream - see recommendations in Blog Post
• 5 tablespoons cold pressed refined coconut oil - this coconut oil is solid
• 2 cups + 1 tablespoon powdered sugar - a naturally Vegan option – Wholesome! organic powdered sugar
• 1 teaspoon vanilla extract

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.
• Transfer the mix to a small mixing bowl and stir in the vanilla extract. Let cool to room temperature – about 10 – 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.
• 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.
• 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

Unsweetened Canned Coconut Milk

1. Use unsweetened canned coconut milk that includes guar gum.  The guar gum works as a stabilizer to help the frosting set.  Do not use carton coconut milk.
2. Do not use light or lowfat coconut milk or cream.  We need the full fat variety to create a thick and creamy frosting.
3. Unsweetened canned coconut cream will work too, as long as it has guar gum.  It separates into a solid and liquid just like canned coconut milk does, and I have not found significant differences between the two.
4. Brand recommendations are in the Blog Post.
5. The coconut milk (or cream) solids must be solid.  Any extra water could impact the way the frosting turns out. 
6. It can be hit or miss sometimes 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

1. The coconut oil for this recipe is solid – not liquid.  It almost resembles a lighter shortening.  
2. I keep my coconut oil in the pantry – away from heat and light.

Frosting Tips

1. 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.
2. This recipe has only been tested for a small batch.  
3. The recipe makes enough frosting for 6 cupcakes or a small 6-inch, 2 layer cake.
4. I have piped this frosting into a simple swirl on cupcakes.  Do not expect the frosting to work for intricate designs or flowers.
5. The texture and consistency of the frosting is similar to the store-bought frosting in the small tubs.
6. This frosting is great as a filling in cakes, cupcakes, or cookies.  Or to simply frost cakes, cupcakes, or bars.
7. 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.

Course: Dessert

Cuisine: American

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