These alone will give you a great buttercream frosting. If you are vegan I recommend buying organic, as non organic sugar is sometimes filtered through animal bone char, making it not vegan. The only other ingredient is organic powdered sugar / confectioner’s sugar. It produces a delicious glaze, but not the thick buttercream frosting you can slather or pipe onto a cake or cupcakes. Note that I’ve tested this with coconut milk and it does not work. Coconut cream is super mild in coconut flavor, and you don’t use much of it in this recipe. My favorite brand is Thai Kitchen but I also like the Whole Foods 365 brand, though I haven’t been able to find it lately.īefore you ask, no, the buttercream does not taste coconut-y at all. However, you can also just buy coconut cream online. You can often find coconut cream in the International section of the grocery store-and you might also check the cocktail section, as it can be used in certain adult beverages! It comes in a can, and there are many different brands. to flavor and color your buttercream for your baking experiments! What You’ll NeedĪs I mentioned before, you’ll need coconut cream. This vegan buttercream only requires 2 ingredients, and you can customize it however you’d like! Add extracts, food coloring, cocoa powder, etc. If you’d like a lighter option, try my aquafaba whipped cream!Īnyway. Yes it is high in fat-but just as much as vegan butter (or regular butter, for that matter) but. Coconut cream still retains some of the coconut fiber. This vegan buttercream is actually made of … drumroll please … coconut cream! Yes my obsession with coconut cream has come in handy yet again!īefore you say coconut cream is just whipped coconut oil, it’s not. May I present to you my newest science experiment: vegan buttercream frosting with no vegan butter, no cream, and no oil. Hey Internet, it's been a hot minute since I posted a frosting and cake-the last I posted was my tofu cream cheese frosting and my carrot cake, which you all seemed to like very much. Or refrigerate for a minimum of 3 hours to create a perfectly pipeable frosting.This post may contain affiliate links. Keep at room temperature to keep it a sauce (lasts up to a week - if you don't eat it all, that is!). Add coconut oil 1/4 cup at a time, blending until creamy. In a magic bullet (or cuisinart) combine & blend almond milk, agave, soy milk powder, and vanilla until uniform in texture. It will be much thicker - like ganache frosting.ġ/2 cup warm almond milk, coconut milk, soy milk etc.ģ/4 cup Better than Milk Soy (or Rice) Powder Notes - To make it a chocolate icing, you can either add 2 tablespoons of cocoa powder, or - like me - substitute 1/4 cup coconut oil with 1/4 cup liquid chocolate. It's safe to say I prefer rich flavors over fruity flavors (though I can see a gorgeous strawberry icing in my future).Īdapted from Erin McKenna's "Vanilla Icing" via Babycakes Cover the Classics Mocha, cinnamon, vanilla, chocolate, chocolate orange, hazelnut, kahlua, whiskey, pumpkin spice, etc. Play with it! I've made a rainbow of different frosting flavors with this recipe. Or you can cool it (for a minimum of 3 hours in the refrigerator) and pipe it onto cupcakes and cakes as a pretty frosting. Beware: you will want to put it on all the things. You can keep it at room temperature as a "sauce" to pour over crumb cakes, cinnamon rolls, toast, potato chips. As I use this icing recipe for most of my desserts, I figure I should give it its own post.
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