Makes approx. 2 Cups
Elements:
Half cup of COCONUT OIL (I like to use organic)
Three cups of POWDERED SUGAR
One-quarter cup UNSWEETENED COCOA POWDER
Four tablespoons of room temperature SOYMILK or RICEMILK + more as needed
Two teaspoons PURE VANILLA EXTRACT
One quarter teaspoon SALT
Application:
Using a beater, mix wet ingredients together. Slowly add dry ingredients little by little, incorporating thoroughly after each addition. Add more powdered sugar, cocoa, or milk only as needed to reach desired consistency. Beat until the frosting is thick enough to spread on your cake, but loose enough that it goes on smoothly.
Tips:
Coconut oil melts into liquid at temperatures above 76 degrees. Take this into consideration as you’re beating the frosting to your desired consistency. My frosting will often be a just a tad looser than the usual buttercream. I’ll spread it onto my cake/cupcakes, then place it in the fridge to set. The frosting will hold it’s shape once removed from the fridge for serving.
You can omit the cocoa powder and flavor this however you like with different extracts/oils/fresh ingredients– vanilla, lemon, raspberry, etc. Have fun exploring!
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