If you need an easy and simple dairy free, refined sugar free, and vegan icing recipe, this is it. This recipe is ready in less than 5 minutes and can be used to top any cupcakes or cookies as either an icing or frosting. It is best to make and use immediately!
For this recipe, you will need:
Coconut Butter: I used Artisana Organics, but any will work, just check the ingredient label
Coconut Oil: make sure you use unrefined and virgin as it’s not processed and that you melt it before adding it to the recipe
Maple Syrup: it’s best to use pure maple syrup for best flavor and to be the most nutrient dense and cleanest option
Tips:
- If you are going to make this in advance and store it in the refrigerator, remove it from the refrigerator and let it sit out at room temperature for 15-20 minutes in order to soften
- It is best to make this recipe and use it immediately
- Make sure to warm up your coconut butter for 30 seconds in the microwave as it can harden while being stored in your pantry
Make Your Own Coconut Buttercream Frosting
Cooking & Baking Supplies
- Food Processor
Ingredients
- 1/2 cup coconut butter
- 3 tbsp water
- 3 tbsp coconut oil, melted
- 2 tbsp maple syrup
Instructions
- Warm up the coconut butter in the microwave for 30 second in order to soften.
- Add all of the icing ingredients into a high speed blender or food processor and blend.
Did you make this recipe?Tag @girlswhoeat!
