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.
Caroline says
Hi!
I need to stick the frosting in the refrigerator until I need it tomorrow.
Should I wait to whip it with a hand blender until I’m going to use it, or should I whip it now and put it in the fridge until tomorrow?
Thanks!
Dawn says
Mine didn’t solidify – what did I do wrong ? :)
Jennifer says
my frosting is brown…caramel like and delicious…didn’t have enough agave nectar and used honey…has to be the reason right? is it that obvious?
Melissa says
I am so going to use this for my son’s first birthday! would you mind if i reposted this on my blog, with a link to you of course!
Bailee says
Hi Elana,
I don’t usually comment, but felt that I should. I would like to thank you so much for sharing your talent with everyone. My son has celiac disease, and for the longest time we couldn’t figure out what was wrong with him. He ended up in the hospital at 4 months old with strep and staph infection from his severe eczema. We didn’t know if he would make it. We stayed in the hospital for 15 days, but the doctors still could not figure out what was wrong with him. Through a lot of research and prayers, we found out on our own that he has celiac disease. I am still nursing him and as soon as I stopped eating gluten he got better. I am so excited that I don’t have to rub persctiption steroid cream all over his body twice a day anymore, as I know that it isn’t healthy and can lead to worse problems in the future.
Since then, I have struggled with cooking. This is all new and very foreign to me. I did not even know what gluten was before my son was born, and I do not cook this way. I have been shopping at Wal-Mart in the Gluten-free section, and everything is so processed and doesn’t taste good! But, it is the only thing I knew. I had never heard of almond flour untill my herbalist told me about it. I ordered it, but only had one recipee. I made almond flour muffins so many times that everyone got sick of it!! So I stopped buying it. The other day, I googled ‘almond flour recipees’, and your site came up first, so I clicked on it! I know that you are an answer to our prayers, and I am absolutely AMAZED at all of your recipees!! My favorite thing about them is that I can understand the ingredients :), and I can find them! I can make these recipees, and they taste good. My older kids even like them (which is unheard of!)I love how you link to Amazon to show us where you buy your ingredients, that is sooo helpful.
I will be buying all of your books, the ones you have already written and any more that you write in the future. I am so excited for the new book to come out!! I just wanted to comment and let you know that you have changed and blessed our lives. Keep the recipees coming, and thank you so so much!
Rachel says
This recipe is great! I made it tonight for the first time and am now wishing I had found it years ago.
I made it with tapioca flour/starch, as it’s what I had on hand (same 5 t. amount in place of arrowroot).
I would suggest that people add 1 T. vanilla and 1 or 1 1/2 t. lemon juice to the saucepan mixture (before cooling process) in order to give it a “true” cream cheese flavor.
How absolutely fantastic! I’m just delighted. Thank you!
Anne says
Looks awesome… I’m taking my first crack at Paleo baking (GF no sweat but Paleo is new to me) for Easter by doing a carrot cake. I can’t wait to try this recipe out & see what flexibility I may have with my cake decorating skills! :) (Oh how I miss butter cream!!)
Kristie says
Baking cupcakes has also become an integral part of many weekend parties where people get together, share recipes, have
fun baking and decorating, and (the best part) sampling different
cupcakes. After mixing the bowl, pour in the colored frosting into four separate sandwich bags.
Top cupcakes with severed body parts, ghoulish eyeballs, or creepy, crawly
spiders.
Jen says
Okay, we did everything you said to do and what we got was akin to rubber cement with the slime they sell for kids to play with. It was so elastic, that whipping it was not going to happen. And it tasted like shortening with honey mixed in. I wonder what went wrong…
Becky says
Mine the same! I’ve noticed arrowroot does that alot. Not a fan! I will try tapioca flour next and see if that works better.
Patricia says
Hi Elana, I have a question regarding the Coconut oil. Do you melt the oil before measuring it? Or do you just measure it as is?