Basic Vanilla Frosting – Coconut Cream

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vanilla-cream-frosting-maple-syrup

Using the amazing Artisana Coconut Butter, here’s a variation of the basic chocolate frosting (coconut cream).

Like the chocolate version, this frosting holds up at room temperature, and yet is semi-soft when right out of the refrigerator. It is the perfect balance of creamy, smooth, spreadable, and semi-stiff. I don’t expect I’ll ever make another type of frosting.

vanilla-cream-frosting

The recipe, as stated, will generously frost one 8-inch square cake or brownies. It will adequately frost two 8-inch square desserts.

This frosting makes an awesome sweet dip for your favorite fresh or dried fruits! We enjoyed this one evening for dessert, dipping dried figs into it.

Use your desired liquid natural sweetener. Pictured top left, maple syrup as the sweetener, lending a yellower color to the frosting. Pictured at top right: sweetening with raw honey (the mild-flavored and light-colored Spring Nectar variety). Adjust the amount of sweetener to your desired sweetness. However, as it acts as a liquid, lessening it will affect the consistency, making the frosting more stiff. Also, the milk may be lessened, increased, or omitted, as you desire for consistency. Enjoy!

See all Basic Recipes.

Yield: about 1/2 cup

  • 1/2 cup Artisana Coconut Butter – or other raw coconut butter/cream
  • 1/4 cup maple syrup, grade B, or 2 to 3 tablespoons mild-flavored/light-colored raw honey (such as Spring Nectar)
  • 1/2 teaspoon vanilla
  • 2 to 4 tablespoons raw milk, to thin to desired consistency

pumpkin-pie

Blend all ingredients in food processor or Vita-Mix until smooth, adding the milk one tablespoon at a time. Let the food processor run long enough to gently warm and smooth the frosting (one to two minutes in a cooler room temperature when the coconut butter will be quite hard; less in warmer room temperatures). Spread on cooled cake. (Optionally, let the frosting cool a bit, too. But it shouldn’t be hot anyway, it should just be mildly warm at the point where it gets smooth.) If too firm when chilled, allow to warm up in a water bath until spreadable.

Variation: Basic Chocolate Frosting – Coconut Cream.

gallery-thanksgiving-sides
The Gallery of Thanksgiving Sides is coming up this Thursday, the 19th of November. The contributions are coming in – do you have a real food Thanksgiving Side Dish to contribute? Please do!

This post may contain affiliate links. We only recommend products and services we wholeheartedly endorse. Thank you for supporting Traditional Cooking School by GNOWFGLINS with your purchases. Our family thanks you!

Comments

  1. rosebud says

    What’s the difference between hard coconut oil and coconut cream? The website I read about coconut cream made it sound like the two were equivalent. Have you ever tried it with regular coconut oil?

    It definitely sounds healthier than regular frosting. I would like to try it some time.

    • says

      rosebud – There is a big difference between coconut oil and coconut butter/cream.

      Coconut Oil: The oil pressed out of the coconut meat.

      Coconut Butter/Cream: The entire coconut meat that has been dehydrated at low temperatures and pureed.

      You can’t use these interchangeably, at least not in this recipe. :)

  2. says

    I made this frosting today for my son’s birthday cake. It tastes delicious and has a really neat consistency; however, I had to triple the recipe in order to get even the thinnest layer of frosting all over my two 8 inch round cakes. I could have used even more frosting, but I only had one little jar of the Artisana coconut butter. I’m not sure why my frosting didn’t go as far as yours!

  3. Alexis says

    Absolutely delicious!! Used einkorn flour instead and added more spices and raisins but this was so moist and just delicious!! Thank you!!!

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