Coconut Cream Frosting – Vegan “Buttercream”

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This frosting is surprisingly stable and so easy to make. The longer you keep your coconut cream in the refrigerator the better.  It’s also incredible to use in a smoothie!

Frosting Ingredients:

  • 3 cans of pure coconut cream, chilled at least 12 hours
  • 1-¼ cup powdered sugar (or approximately ½ cup of powdered sugar per can if you make more or less frosting)
  1. Refrigerate your cans of coconut cream for at least 12 hours. This allows at least ½ the can to solidify.  
  2. Do not shake the cans! You want the liquid and solids to remain separated. 
  3. Spoon just the solidified coconut cream into a stand mixer.
  4. Beat until smooth.
  5. Add your powdered sugar a little at a time until fully incorporated.
  6. Add food coloring if you wish (stay tuned for my all natural food-coloring recipe using beets) 
  7. Refrigerating your frosting will allow it to firm up a little bit more.