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.
Kristy says
Hi Elena,
I have a question about this frosting.. how long would you say the frosting can stay out without refrigerating?
Thank you!
Ruth says
Answering my own, found this
http://www.veganrepresent.com/forums/archive/index.php?t-7036.html
Ruth says
Coconut Whipped Cream??
Is there a recipe somewhere I”m missing?
elana says
Yael,
I often make this recipe in advance, store it in a mason jar and use it a day or two later.
Happy Birthday to your daughter!
Elana
Yael says
Do you know if this recipe can be made in advance or do I need to make it right when I’m going to use it? I was thinking of making it today, putting it in the fridge and using it tomorrow, but I wasn’t sure if it would get too stiff.
I can’t wait to try this out. It sounds delicious. I’m going to be using it on a carrot cake for my daughter’s birthday.
elana says
Kim,
I used to use this product from Wilderness Family Naturals, though it’s been out of stock for more than a year. In the meantime, I’ve unfortunately been using this canned organic product
, which you can order online.
Elana
Kim says
Quick question concerning coconut milk: I’ve read that you can make coconut milk at home. Is this what you do or do you have a favorite store-bought coconut milk? Also, I’ve had trouble finding unsweetened coconut in the stores (no healthfood store nearby) – any recommendations?
Thanks for this site; it’s so inspiring and informative!
elana says
Karina,
Thanks so much for stopping by. Wow, egg free mayo sounds like a challenge; hope it goes well!
Elana
emily says
I’ve discovered something a bit like vegan mayo. I made salad dressing with lime juice and olive oil, and saved the leftovers in the fridge. The olive oil partially hardened in the cold. I shook the jar very hard to get it to all mix together, and got something that looked like mayo plus some extra liquid in the bottom of the jar. It would obviously not hold its consistency if it warmed up more, since the olive oil would liquefy. But maybe using part olive oil and part hard fat, like coconut oil, would work. Also, ground dried mustard seed is supposed to help emulsify fats, so I’d add a pinch of that too.
Karina says
The addition of arrowroot is so intriguing. I’m going to try it with vegan mayo; I haven’t had much luck creating a soy-free egg-free mayo.
Beautiful cupcakes- and frosting, Elana!
elana says
Kitty,
That sounds delightful!
Thanks so much for sharing your amazing After Eight cake with all of us. Yum.
Elana