Looking for that perfect vanilla frosting for those chocolate cupcakes your kids want for their summer pool party? If you’ve got a jar of coconut butter, you can whip this vegan cake icing up in minutes.
Coconut Cake Frosting
Makes 2 cups
Ingredients:
- 1-1/2 cups coconut butter
- 1/2 cup agave or maple syrup
- 2 teaspoons pure vanilla extract
- 3 to 4 tablespoons water
Directions:
- In a blender or food processor, combine coconut butter, agave or maple syrup, and vanilla. Blend on high speed until smooth.
- Add water 1 tablespoon at a time until icing achieves your desired consistency.
- Use immediately or refrigerate for up to 2 weeks.
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Vienna on 
Amazing ! We try not to give our son too much sugar, none if we can help it. Its his 2nd birthday coming up and my family asked ‘will he get a cake?’ ‘of cousre!’ i said, but in my head im thinking how can i make this healthy ? Volia ! I’m so happy I stumbled on this recipe, it will be a family staple it this house for time to come i can tell.. Many thanks for sharing, you’re a star !
Thank you
Thank you for this recipe! I was looking for an icing to top my g-f vegan cinnamon rolls. This was nearly perfect. I found that it was a little runny when I made it, so I added about 1/4 – 1/3 c. powdered sugar. It tasted just like Cinnabon’s frosting (which I’ve been missing since needing to go dairy-free). I learned that this frosting melts really easily, though, so if topping cinnamon rolls or other culinary confection, it’s probably best to let it cool completely (or even refrigerate) before piping this on top. Thanks again for the recipe post!