Frosting is one of my favorite foods; in fact, I consider it an actual food group. After all, what is a cupcake without frosting? It’s nothing!
Lately I have been stymied when it comes to the frosting creation process. Yes, I have my delicious Vegan Chocolate Frosting recipe, however, I have been lacking in the white frosting department. For me this has presented hardship because chocolate frosting just doesn’t work with Carrot Cake and lemon cake. Besides, who wants to use just one frosting recipe on top of all of their baked delicacies?!
Yes, I do admit, making frosting without butter and sugar is quite a challenge. Though for me challenge is the name of the game. So lately, I have been on a conquest for white frosting.
Sixteen batches later, I have a delicious coconut frosting that my many taste testers approve of. Unfortunately, my most important taster is traveling this week, so I confess, I don’t have the ultimate seal of approval. However, I think it is still good enough to share with all of you.
Coconut Cream Frosting
Ingredients
- 1 cup full fat coconut milk
- 1 cup agave nectar or honey
- pinch celtic sea salt
- 5 teaspoons arrowroot powder
- 1 tablespoon water
- 1¼ cup coconut oil
Instructions
- In a medium saucepan, heat coconut milk, agave and salt, simmer for 10 minutes
- In a small bowl, combine arrowroot and water to form a smooth paste
- Pour arrowroot mixture into saucepan
- Whisk vigorously to combine, then bring to a boil, briefly, until shiny
- Remove pot from heat and very gradually blend in coconut oil with a hand blender
- Allow pot to cool for 10 minutes
- Place pot in refrigerator for 45-120 minutes, until frosting solidifies and turns white
- Remove from refrigerator and blend again with a hand blender, until fluffy
- Spread over cake or cupcakes
Equipment
This frosting will be great on the carrot cake which I am in the process of creating for ~M, one of my favorite readers. She finished school this month and I will post the recipe in honor of her graduation.
On another note, you may have noticed that I recently added a feature to the side bar of this site. It is a survey which polls readers as to which recipe they would like me to whip up next. Check it out and post your vote –for Chocolate Cupcakes, Mango Chicken or Candy Bars.
Moi says
I love your website. i think you are so much like me. I love how very detailed and educated you are about everything you eat.
elana says
Chef Erik -Thanks, you always leave the nicest comments!
~M -Hope you had a great week (I think this was graduation wasn’t it?). Love the candied ginger idea, let me know how it turns out if you try it; I made the frosting with orange zest+juice last night and I’m afraid that after I spread it on a cupcake, I licked the test bowl clean.
George -Thanks :-)
Kristina -Glad to help with your dilemma!
Freedom -Thanks for stopping by; if you check out my faq’s, you will see that I don’t do soy; if you do make a good frosting with the tofutti, please stop by and let us know all about it.
Kelly -Thanks, so are you!
Maggie -Let me know if it wins him over.
Moi -I must confess, I made another 5 batches of this in the 24 hours before I posted it to get the texture just right, not sure how it would be affected by less agave, though if you try it with the 1/2 cup, let us know how it turns out.
Moi says
I have ALL of these ingredients on hand. Hmm… And I’m also crazy for frosting so this is right up my alley.
One CUP of agave nectar seems a bit much though. What do you think of half a cup? Hope to hear from you soon.
Maggie says
Great vegan white frosting has been my holy grail as well. This sounds perfect for me, but my son isn’t a coconut fan. Maybe this will win him over.
Some people rave about Tofutti’s cream cheese but I think it has a plastic taste and it too heavily processed.
Kelly says
Oh I can’t wait to try this! I have long pondered a sugar-free, dairy-free frosting – thank you Elana! You are amazing!
Freedom says
I’d be curious to see a cream cheese frosting made from the tofutti cream cheese. Have you ever tried tofutti? I’m wondering if its pretty close to real cream cheese.
Marie Hamaoui says
Hi!
For my store – we make a non-dairy “cream cheese” frosting. I have found that the Tofutti cream cheese liquifies when powder sugar is added and the closest I get is by using non-dairy plain yogurt or the tofutti sour cream with some lemon juice, powdered sugar and earth balance margarine with vanilla and pinch of salt. I also use coconut milk to thin if necessary. The frosting has a little tang after and mimics a cream cheese sweet/sour taste pretty good – it has gotten great reviews!
Good luck.
Marie
jacqui says
It is pretty close to the real thing….however it is full of trans fats.
Julia says
No trans-fats! Only saturated fats from coconut and all the other goodness from coconut.
Cassi Friz says
yummy coconut saturated fat! trans-fats are scary, but coconut oil is AMAZING!!!
when they were looking for foods to fatten up pigs at the beginning of the industrial era, they tried coconut oil, corn oil, corn, soy, grains, etc. the coconut oil pigs LOST weight. they went with the corn and soy combo to maximize weight gain….
guess which one i will be putting on my cake in the form of frosting!
Tina says
wow love this info about losing weight on coconut oil
Kim says
Regular Tofutti Cream Cheese has trans fats, aka hydrogenated oils. There is one version that is non-hydrogenated which would mean no trans fats.
Melanie says
Plus tofu is soy which is not Paleo.
kristina says
I’ve been trying to eat less dairy lately but have also been craving cupcakes. I thought this was a dilemma until I found this recipe! Thanks!!
George says
Oh I so agree about the frosting, it makes or breaks a cupcake for me and that frosting looks so scrumptious, I want to reach into the screen and start eating.
~M says
Awww, thanks, looks great. I want to take my index finger, schmear the screen, and lick :P It would probably be good with minced candied ginger too, if you could do sugar!
Chef Erik says
Coconut has to be one of my favorite foods. I recently read an article about how healthy it is for us. That cupcake looks terrific!
Tia Thai says
What can be substituted for arrow root powder? Thank you.