I love this vegan coconut buttercream frosting Recipe. This whipped fluffy frosting is great for decorating cakes and cupcakes. This coconut frosting for cake makes for simple piping also.
My Vegan Frostings are made without butter or coconut oil. It goes great on sugar cookies as well. This coconut buttercream frosting recipe makes baking even more fun! Diaryfree easy vegan buttercream frosting recipes.
Making vegan dessert recipes has been so much fun. My first ever buttercream frosting recipe (marshmallow buttercream) was so popular I started making them every weekend. The versatility of frosting is infinite. Like this coconut frosting for cake.
When I was newly sober I literally didn’t have money for food. Someone fed me then, so I can feed others now. Every Sunday my husband (who has 13 years of sobriety) runs a meeting for newly sober guys. So I bake something for them.
I know cakes and treats can’t keep them sober but maybe it will make them happy for a day. They like coconut frosting for cake. I recently realized how much I love this Coconut whipped cream recipe in my coffee and tea!
Canned coconut milk is the thickest form of coconut milk. It’s more like cream. Coconut milk in the carton is too watery to really make milkshakes or creamy desserts. It’s best for vegan coconut buttercream frosting recipe.
This whipped cream recipe uses canned coconut milk. canned coconut milk (full fat). You only want the cream portion. The way to get the cream to separate from the clear liquid is simple.
The coconut cream will separate from the clear liquid once refrigerated for instructed amount of time (minimum 3 hours) and be at the top of the can. Use a medium spoon to scoop the cream out and discard the liquid. You don’t need it for vegan coconut buttercream frosting.
You only need 4 simple ingredients for this vegan frosting. They are canned coconut milk (full fat), vegetable shortening, vanilla extract, and powdered sugar.
In a large mixing bowl add the powdered sugar. Then combine coconut cream and blend on low. Add the vegetable shortening (at room temperature) and continue to blend coconut frosting for cake on medium/high.
This whipped fluffy frosting is great for decorating cookies, cakes and cupcakes.
Refrigerate canned coconut milk for a minimum of 4 hours but the longer the better!
scoop the cream out with a spoon. It will be the top portion. Dispose of clear liquid
In a large mixing bowl add the powdered sugar and coconut cream
blend on low (to avoid powdered sugar mess) until thoroughly combined
Add the vegetable shortening (at room temperature) and continue to blend on medium/high.
Splash in the vanilla extract and blend on high until thoroughly combined.