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.
becky says
Thank you for your suggestion Kitty. Though it does not look like the picture, it thickened up and is spreadable… like a nice rich glaze. Appreciate the quick help!
becky says
I made the coconut frosting but when I took it out of frig. the coconut oil had solidified and risen to the top. I can’t mix it as it is still cold and solid even after being out of the frig for an hour. The mixture aside from the solid oil is brown and not close to fluffy. The very vanilla cupcakes are to die for without a need for frosting, but the amount of coconut oil and honey I used to make the frosting is so expensive to waste… is there a way to salvage this? What did I do wrong? Thanks!
Kitty says
I have had similar problems on occasion. Try reheating it very gently, stirring slowly all the time until everything has melted. Whisk thoroughly for a minute or two. Place it in the fridge again but every stir it every 10 minutes a bit until it starts solidifying. Then let it solidify and then whisk with a mixer or handblender until fluffy.
Christy says
Didn’t work out for me :(
Lisa says
Can I use sugar instead of Agave? I don’t have any here at home…I know it won’t be as healthy that way. Stick to 1 cup measurement for the sugar?
Jennifer says
Hi,
I have a question about the recipe in regards to the coconut milk. Is this the coconut milk in the can, or the one found in the dairy free refrigerator section (So Delicious Coconut Milk).
I have recently found that I am gluten/dairy intolerant. Your website/cookbook were one of the first things I found, and I can’t tell you how much I have enjoyed both immensely! Thank you so much for all your hard work and the countless attempts at getting the recipe’s perfect. I know I would never know where to begin, or yet have the patience.
I wanted to share this with you… your Southwestern Salmon Burgers are absolutely delicious. My friend thought they came from a restaurant!
Thanks again
Jennifer
elana says
Dear Jennifer,
I link to the products (types and brands) that I recommend in my recipes. If you click on the word “coconut milk” it will take you to the specific kind of coconut milk I use.
Elana
Laine says
Hi Elana,
I am making a coconut frosting for my little girl’s first b-day party that is on Sunday the 6th. I am a last minute kinda woman :) Anyway….I am on a candida diet and wondering if you have tried using xylitol to make this frosting. Would you suggest that I add another form of liquid – like Coconut Milk that comes in the carton (soy delicious)?
christiane says
I’ve made some additions to this recipe that turned out so good I want to share with you.
New addition. Mocha frosting. To this recipe using brown rice syrup instead of agave (or not), add 1/4 cup of cocoa to boil with the syrup mixture and to the arrowroot or tapioca flour and water mixture add 4 teaspoons of instant coffee and 1/2 teaspoon of cinnamon be sure to whisk thoroughly while adding and boil for one minute whisking all the while. Allow the mixture to cool slightly and add 1 teaspoon of vanilla extract and for non-vegans add 1/2 cup of butter and 3/4 cup of coconut oil. for vegans use 1 1/4 cups of coconut oil. Then stir it up and follow the rest of the recipe as written.
Use it to frost a cinnamon chocolate cupcake. Just add 3/4 teaspoon of cinnamon and 1/2 teaspoon of cloves to your favorite chocolate cake recipe.
Totally amazing. This frosting works well left at room temperature, but might need refrigerated in the summer since coconut oil turns liquid above 75 degrees.
christiane says
I just made this frosting substituting brown rice syrup for the agave
(I just read that agave is as bad or worse than high fructose corn syrup and my biliruben levels have returned to normal after cutting it out of my diet)
and Tapioca flour for the arrowroot. After I added the tapioca flour/ water mixture while stirring constantly I boiled the mixture for one minute. The brown rice syrup is a little strong flavored so next time I may try to go half honey with it.
I froze it for 30 minutes after cooling for 10 minutes and it came out fantastic. It turned white and fluffy right away in less than a minute.
Thanks so much for the recipe. I am very happy to have a white frosting recipe since I am allergic to cane sugar. I love your chocolate frosting recipe and have used it many times. I like to substitute browned butter for the grapeseed oil. I used the white frosting to make text on a birthday cake frosted with your chocolate recipe. The warmth of my hand on the tube started to soften it a little, but I finished it quick and got it in the fridge right away.
Thanks,
Christiane
christiane says
One more note: I transferred the warm mixture into a heavy glass mixing bowl before putting it into the freezer. I think this may be helpful. While whipping the mixture the portion from the center that isn’t all that cold chills upon contact with the very cold bowl. When I started whipping the frosting, only about half an inch of it had turned white around the edge of the bowl, the rest was still golden and liquid.
I am going to try to make this chocolate with cocoa powder next time around. The grain sweetened chips that I use for the chocolate recipe lend a certain flavor that seems a bit heavy at times. Perhaps this will become more like fluffy chocolate butter cream.
christiane says
add 1 tablespoon of vanilla extract and 1/2 cup of shredded coconut for a fantastic frosting.
I frosted an orange flavored cupcake with it. To make that just substitute orange juice for the liquid in your favorite vanilla cupcake recipe. Keep the vanilla in what ever quantity your recipe lists and add some shredded orange peel too it.
Cynthia Smyth says
What could I use instead of arrowroot? My son is on SCD, so no grains are allowed.
I was hoping you’d have a frosting recipe. I’ve already made your chocolate frosting which was a big success and a hit. But now, I’m making Christmas cookies with your black and white cookie recipe, and need a frosting too.
christiane says
Can he eat tapioca powder? That is what I used and it worked great. Bob’s Redmill makes it.
christiane says
I think it is actually labeled as tapioca flour.
christiane says
Arrowroot is not a grain. It is a tuber. http://en.wikipedia.org/wiki/Arrowroot
Mandi says
I’ve had such fabulous results with this recipe. It’s a shame that other people’s didn’t always work out. I served it yesterday and the day before on 2 different recipes at 2 different parties and everyone LOVED it. This is going to be my go-to icing from now on.