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.
Rachel says
Thank you for this recipe, it is a much healthier and way more delicious alternative to df spread mixed with confectioners sugar. Do you have any natural ways to make it pink? Pink frosting is very important to one little girl turning four.
Kristin Barkman says
I think using just a little bit of beet juice would work well.
sarah says
http://www.gaianaturopathic.com/resources_recipes_vegancoconutfrosting.html
who made it first?
elana says
Dear Sarah,
Thanks for your comment. I’ve contacted the owner of that website and she has amended the headnote.
Elana
Robin at Stone Soup Homeschool Network says
Definitely a FOOD GROUP! …and the perfect accompaniment to your lemon poppyseed bunny cookies… (They will look so “fluffy!” :D
Jac says
this is such an amazing icing! I followed the direction exactly except I used half Earth balance soy-free butter, and half coconut oil.
I used it to ice a carrot cake on easter. Make sure your cake is cold or at least room temperature cause the icing melts pretty easily.
Wonderful recipe! I’m using this for all of my icing needs!
Kelly says
Help!!! I made your carrot cake yesterday for my son’s birthday. It did not rise, but looks and tastes great. This morning I made the frosting. I just took it out of the fridge and it looked great on top until I stirred…the coconut oil solidified on top and the remaining ingredients were liquid below. I tried to use a hand mixer to incorporate but not luck. Any suggestions??? Party in a few hours :(
Carrie Watson says
In the Coconut frosting, in step 8, you write “blend again”, do you suggest doing this step with a whisk, or hand mixer at this point? In your 16 attempts, did you try using Coconut crystals vs Agave or granulated sugar? I’m trying my hand at no sugar as well. My kiddo has a chemical reaction for three days after eating sugar. I’m just curious if you’d had any luck. I look forward to trying this one!!
Carrie
elana says
Carrie,
Thanks for your comment.
I’ve updated instructions 5 and 8 to say ‘with a hand blender’.
Elana
erin says
Tried making this frosting for the first time and it was a complete disaster. When I added the arrowroot mixture it instantly turned into a goopy ball that would not blend with the frosting no matter how much wisking I did. any tips?
Sarah says
Hi Elana – I tried making this frosting and the coconut oil just didn’t seem to want to blend with the rest of the ingredients. It sat on top and when it went into the fridge, it solidified separately as well and would not blend after.
What did i do wrong?
-Sarah
Irene says
This recipe looks delicious. About how many cupcakes would I be able to frost? I might make this frosting for 4 dozen cupcakes this weekend. Thanks!
Rebecca says
Omg this was SO DELICIOUS — think you just changed my frosting life.
Made coconut lemon cupcakes and topped with this- divine!
For those whose consistency was a bit weird, mine was too, but I then used a hand mixer to whip together to uniform consistency then put back in freezer and it turned into…. frosting! Amazing. Merci beaucoup! And just discovered your website – fabulous, and I love that you don’t use complex ingredients (I live in Paris, France where I can rarely find some things and your recipes look feasible…and delicious, can’t wait to try them!) Bravo and à bientôt! Rebecca