Coconut Oil Frosting Recipe: How to Create Dairy Free Frosting with Coconut Oil (2024)

FAQs

Can you substitute coconut oil for butter in frosting? ›

If you're vegan or lactose intolerant, there probably isn't a whole lot of buttercream in your life. But the recipe here proves you can make buttercream without the butter (!) by substituting coconut oil. The result is so creamy and delicious that even people who can eat butter for days are gonna clamor for it.

This beautiful, pale green olive oil glaze comes together super quickly! It's great on cookies, cakes, and cupcakes. Plus, it's a great recipe to have up your sleeve to accommodate vegan diets (or when you've run out of butter)!

Cream not firming up: This can happen for so many reasons, usually, because your coconut cream doesn't contain enough fat or you added water into the mix. To fix it, add 1-2 tablespoons of cornstarch to the bowl or 1/2 teaspoon of guar gum. These options are gluten-free, and they can save your frosting if too runny.

Heavy Cream

Try thickening it with a bit of heavy whipping cream. You can add up to ¼ cup of heavy cream, depending on how much you need to thicken it. Then whip the frosting until it fluffs up. Heavy cream also works if the recipe instructs you to heat the frosting.

Place the chilled coconut oil in a 4-cup container. Using a hand mixer or stand mixer, whip the oil for 5 to 7 minutes until light and very creamy in appearance. Add essential oil, if using, and whip for an additional minute to disperse evenly.

What are good vegan butter substitutes? In baking, you can use vegan butter, applesauce, dairy-free yogurt, coconut oil, coconut butter, olive oil, nut butter, mashed banana and mashed avocado. In cooking, you can use olive oil, coconut oil, vegetable stock, or avocado oil to replace butter.

Similar to shortening, coconut oil is a hydrogenated fat that hardens at room temperature—plus, coconut oil is also vegan. Coconut oil makes a great one-to-one swap for shortening, but keep in mind that it might impart a subtle coconut flavor to your baked goods.

Coconut oil can replace butter in baking at a 1:1 ratio, though it may slightly change the flavor, with some types of coconut oil affecting taste more than others. Unrefined coconut oil tends to taste more like coconut than refined varieties. It works great for recipes that require tropical or rich chocolate flavors.

To thicken vegan icing, you can use a combination of maple syrup, coconut cream and cornstarch. Start by adding 1/4 cup of cornstarch to 1/4 cup of maple syrup in a small pot on medium heat. Stir until it becomes a thick paste and then add in 1/2 cup of coconut cream.

Does coconut milk whip like heavy cream? ›

This trick is simple: Chill a can of coconut milk, then scoop out the coconut fat that separates out and solidifies (leaving the watery liquid behind), and whip it just like whipped cream. I first spotted this technique at Nutty Kitchen and I just had to try it for myself.

If you are trying to avoid any sweetness to your frosting you could try some cream of tartar or some cornstarch mixed with a little milk. You can also whip heavy cream to stiff peaks and fold into the softened cream cheese. People use gelatin to thicken and set whipped cream frostings.

Use flour for cooked frostings.

If you are making warm frosting on your stovetop, you can try thickening a runny frosting with a bit of flour. Sprinkle 1 tsp to 1 Tbsp (5 ml to 15 ml) of flour into the frosting and stir over low heat on the stove until it begins to thicken.

Dry/thick ingredients like cocoa powder, freeze dried fruit (powder,) and peanut butter will help thicken frosting, while vanilla and brown butter should be added sparingly to make sure it's the right texture. Storage Tips: Once you achieve the perfect consistency, store your frosting in an airtight container.

Royal icing is a hard white icing, made from softly beaten egg whites, icing sugar (powdered sugar), and sometimes lemon or lime juice. It is used to decorate Christmas cakes, wedding cakes, gingerbread houses, cookies, and many other cakes and biscuits. It is used either as a smooth covering or in sharp peaks.

Coconut Cream: Whip a few tablespoons with softened, refined coconut oil in a stand mixer or with an electric beater to emulsify the mixture. This is an especially great substitute when making frosting. Nut Butters: Mix with coconut sugar for quick cookie dough.

Coconut oil can replace butter in baking at a 1:1 ratio, though it may slightly change the flavor, with some types of coconut oil affecting taste more than others. Unrefined coconut oil tends to taste more like coconut than refined varieties. It works great for recipes that require tropical or rich chocolate flavors.

Neither one is basically better or worse than the other, but both make life a little more delicious, so there's no reason to ban them from your kitchen entirely. However, we recommend you use both sparingly. Here's why: Saturated Fats: Both butter and coconut oil, in terms of nutrition, are loaded with saturated fats.