Coconut Cream Cheese Frosting – Vegan!

You’re going to fall in love with this amazing frosting! It is easy to blend and tastes absolutely scrumptious. Paleo and gluten-free, it has a sweet, tangy flavor of lemon, and a consistency like cream cheese without the dairy impact. This frosting is great on Red Velvet Cupcakes, or Orange Nut Muffins, and just about anything else you can imagine. The flavor variations below will tantalize your taste buds.

Due to the temperature sensitivity of coconut butter, this is not a good recipe for a warm summer day. For the best flavor and texture, have all ingredients at room temperature, 68° to 72°F, and follow this recipe exactly. Yield: 1 1/4, 2 1/2, or 3 3/4 cups frosting. Equipment needed: Any style blender and a digital scale, for the coconut butter

Desired Quantity: 1 1/4 cups 2 1/2 cups 3 3/4 cups
Blender Size: Small blender, if possible Regular blender Regular blender
Cake Size: 1 layer cake or 24 mini cupcakes One 9 x 13-inch sheet cake, or 12 regular cupcakes One double- or triple-layer 8 to 9 inch cake, or 24 regular cupcakes
Unsweetened coconut milk 1/2 cup 1 cup 1 1/2 cups
Just Like Sugar Table Top Sweetener 1 cup 2 cups 3 cups
Pure vanilla extract 1 teaspoon 2 teaspoons 3 teaspoons
Freshly squeezed lemon juice 1 tablespoon 2 tablespoons 3 tablespoons
Unprocessed salt Pinch 2 pinches 3 pinches
Pure coconut butter (not coconut oil), at room temperature 110 grams (1/2 cup tightly packed) 220 grams (1 cup packed) 330 grams (1 1/2 cups packed)
  1. Have ready all the ingredients at room temperature. Choose the quantity desired and follow that column.
  2. In any style blender, place the coconut milk, sweetener, vanilla, lemon juice, and salt. Blend until smooth and the sweetener is completely dissolved.
  3. Add the coconut butter last and blend until very smooth, translucent, and gummy. Pour into a bowl.
  4. Refrigerate for 1 hour, until it solidifies a bit. Remove it from the refrigerator and spread it on your cake or cupcakes. The frosting is most spreadable at room temperature. If you chill it for too long or store it in the refrigerator, it will solidify and be too hard to spread. If that happens, just set it out to warm very slowly to room temperature.

Yummy Frosting Variations:
(All variations are for 1 1/4 cups of frosting.)

Banana Cream Cheese Frosting: In step 2, add 1/2 ripe banana.

Cinnamon Cream Cheese Frosting: In step 2, add 1/2 teaspoon of ground cinnamon.

Coconut Cream Cheese Frosting: At the end of step 3, add 1/2 cup of medium-shredded unsweetened coconut flakes and stir well.

Lemon Cream Cheese Frosting: In step 2, add the zest of one Meyer lemon. (Note: This frosting only works with Meyer lemon. Other lemons are too acidic.)

Orange Cream Cheese Frosting: In step 2, add the zest of one orange.

Raspberry Cream Cheese Frosting: In step 2, add nine fresh or six frozen raspberries, squeezed and drained well.

Vanilla Cream Cheese Frosting: In step 2, add the scrapings of 1 vanilla bean and 1 more teaspoon of vanilla extract.

No Replies to "Coconut Cream Cheese Frosting - Vegan!"

    Leave a reply

    Your email address will not be published.