Vegan Coconut Buttercream Frosting
Have you been searching EVERYWHERE for a vegan, dairy-free, refined sugar-free, yet still delicious frosting for your cakes and muffins? Then look no further, here it is! It’s a really easy recipe, with simple clean ingredients, and you won’t regret trying this and switching to it for your future icing needs.
This recipe makes a quantity that will amply frost a 21cm round cake (or approx. a dozen cupcakes or muffins). Additionally, it stores well in the fridge for 4-5 days if not using straight away.
1/2 cup maple syrup
1/2 cup coconut milk powder
2 tbsp extra virgin coconut oil
1/2 teaspoon vanilla extract
(optional) 1-2 tbsp dairy-free milk of your choice
1. Sift coconut milk powder into mixing bowl.
2. Add coconut oil and vanilla extract, and combine thoroughly with a spoon.
3. Then add the maple syrup, slowly combining with rest of ingredients. Depending on your ingredients, temperatures of kitchen, etc., this often gives you the perfect consistency straight away, but if you need it to be more spreadable, add the optional milk a very little at a time until the desired consistency is achieved (if you do accidentally add too much, just add a little more coconut powder until it is thick enough again).
You can also add food colouring at this point if desired (powdered colouring is the best, as this will not affect the consistency as much). But the natural colour works fine too!
Then spread over your favourite cake, cupcakes or muffins or store in airtight container in fridge for up to 3-4 days.