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.
Anastasia@healthymamainfo.com says
This is the healthiest recipe of a frosting the humanity ever came up with! Thank you!
Cheryl Parrish says
I found your site the first time tonight. I am a diabetic that has found myself allergic to white potatoes in addition to peanut butter. I am heartened by your site as many GF uses potato starch, peanut butter or oil. I could not help but notice the awkwardness of the icing recipe. I have used this recipe with about 1/3 cup stevia for the sugar. If coconut oil was Jed in this, it would not have to set up in the refrigerator and them be refluffed with the mixer as your recipe. In it’s original state, this is not a rich, greasy icing. I’m not well enough familiar to know which alternative flour would substitute for the cooked flour. This was the original icing before the cream cheese version. It stores well in the refrigerator. I thought you might be interested in the method.
ICING FOR RED VELVET CAKE
5 tbsp. flour
1 c. milk
1 c. butter
1 c. sugar
1 tsp. vanilla
Cook flour and milk until smooth and thick, stirring constantly. Cool thoroughly. Beat sugar and butter well with electric beater. Add vanilla, mix well. Add to cooled flour and milk mixture. Beat until right consistency to spread. Becomes fluffy like whipped cream.
Michi says
Hi,
i know this is a really old post and perhaps my question has been already answered…but did you use coconut milk from a can (like the kind used in making thai curry) or from a tetra pack? would it make a difference?
Michi says
Elana, I figured out the coconut milk thing however, this recipe did not workout for me. i followed everything to a T and what i got was a frosting that has the consistency of separated whipped cream. no matter what i try the mixture is separated so the texture is wrong. the flavor is great and it’s not all liquid like it turned out for some others.
is there a chance i over mixed it after taking it out of the fridge? anyone else have this?
Alexis says
I stirred it until it thickened. I also put it in the freezer instead of the fridge.
Janis says
Great recipe, I just had one question. What kind of agave nectar did you use? My frosting did not come out this white but I was just using regular (brown) agave nectar. I was a little skeptical that it would come out white in the end. Then I figured there must be a more clear type of agave nectar. I was still able to color the frosting and use it to decorate a cake, but the whiter version would have definitely colored better! Still yummy in the end, though!
E. says
Elana, I gave the coconut cream frosting a try; however, the frosting was thin and gooey after chilling in the fridge for 2 hours (it appeared thick in the fridge container, but was NOT a thick, creamy, or fluffy consistency after using an electric mixer). The frosting ran down the sides of my cake, like the texture of agave. Any ideas as to what went wrong or what I may do differently?
Thanks so much!
Alexis says
I put mine in the freezer for about 30 minutes…keeping a close eye on it so it wouldn’t freeze and then stirred it until it got thick like frosting.
kim says
Hi,
This looks so amazing and I can’t wait to make it! On the coconut milk you say 1 cup can. I am going to make this but want to be clear, is it one cup or one can? One can hold more than one cup and I want to make sure not to do it wrong.
thanks
Kim
Michelle says
The frosting never turned white for me. Not sure what happened however it tasted great and I still used it on the cake.
Joan Weed says
Elana
I love your cookbook, I have made many of the recipes and two of my friends also have the book and have made many and we each have our favourites. Today I tried the chocolate cake recipe with the marshmallow icing. The icing bombed, it is liquid. Have you any ideas what I might have done wrong. So disappointed.
Joan
Healthy Food Lady says
Just came across your blog, think its great! You go girl! While I am not a cupcake or cake fan (i know blasphemy) i am in search of a frosting recipe that won’t kill me for my sons grad cake! Plus how can the healthy food lady serve something with sugar, I would never hear the end of it. Can’t wait to play around with it this weekend for a test to see how it goes, it looks amazing, thanks!
Rachel says
Actually I think mixing some raspberries in would work for color and flavor, just wondering if I am not foreseeing a possible texture issue?