My favorite non-dairy frosting that I’ve been using for years!!  I use coconut oil as the base fat in this recipe, which adds an excellent, rich flavor and texture without the greasy feeling that many non-dairy margarines produce.  (Pictured above is my take on a Mexican Hot Chocolate Cupcake w/ Spicy Frosting!  Recipe to be posted…) 

 

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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