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.
elana says
Bex -Thanks so much for the report. I think it’s just the best when people tinker with my recipes and really appreciate your posting the results!
Elana
Bex says
I am making gluten-free, dairy-free, egg-free, sugar free cupcakes for my son’s birthday, and this was the perfect frosting. I made a trial of it yesterday, and was worried about it melting. I put some in a pastry bag and squeezed it out onto a plate and left it at room temperature for four hours, and while it gets very soft and slippery, it seems that it will work, as long as the cupcakes are super cool when I frost them.
I used a little bit of stevia powder to sweeten it up a little more, and used 1 cup coconut oil and 1/4 cup of butter. Both my son and one of his friends have dairy allergies, but they are allergic to the casein so they can have butter (which is great since it’s such a good anti-inflammatory), so the frosting still has a buttery taste too it. I was afraid to use too much butter to where the frosting would melt, but I may be able to get away with more. I will have to try it in the future!
I think this frosting would be great with added carob powder too.
Thank you so much!
Carrie says
LOVE the site! We eat dairy-free, and I decided I wanted to make carrot cake cupcakes for my son’s first birthday, and a cheesecake for our holiday open house. In both cases, I subbed the Tofutti Better Than Cream Cheese (trans-fat free version, natch) for the regular stuff, and NOBODY could tell. A tofu-hater had THIRDS of the cheesecake. You just can’t taste the soy once it’s been cooked into a recipe. And I used Smart Balance organic in place of butter in both recipes as well–so much like the dairy versions, you couldn’t tell at all.
elana says
Tessa -Welcome! I am so glad to be of help and really appreciate your feedback. I love recipe requests and will add yours to the list :-)
Kimi Thanks for stopping by; I haven’t made coconut whip cream before though I bet my children would LOVE it!
Kimi @ The Nourishing Gourmet says
This is great. I had been making coconut cream whipped cream, and it was working great until the weather became hotter. It hasn’t been working anymore. This looks like it would work with any weather. By the way, have you made coconut whipped cream before, and if so, do you have any tips?
tessa says
Hi, my name is Tessa and iam new to this. I have a thyroid problem and can’t have wheat,dairy,sugar,or anything with gluten. Your recipes are going to be the only thing that saves me. I was ready to just give up. I love cooking and eating with my husband and kids. I can tell you have put alot of time into this website. I was wondering if you had a biscuit recipe I really miss haveing biscuts. thank you so much for your time.
elana says
Thanks Becky! It took me a while to figure this one out –the holy grail of frosting, making one without sugar and butter..I hope you like it when you make it :-)
Becky says
This looks so delicious. I can’t wait to try it. I’ve been wanting to try a coconut frosting but couldn’t quite figure out how to thicken it. Arrowroot is a great idea !
elana says
Moi -Thanks for the compliment, I really appreciate it. BTW, my emails to you are getting bounced back each time I try :-(
Amy -Thanks, you are very welcome!
Amy says
Mmm this sounds delicious. Thank you for sharing all of your healthy and innovative recipes.