Vanilla Cream Frosting
Summer / Fall / Winter / Spring / Coconut Oil / Cook / Dessert / Erin Chapman / Raw / Vegetarian /
A butter-less frosting that tastes just as good (if not better) by adding coconut oil? We’re sold. If you’d like to make the Dark Chocolate Cake pictured, you can find the recipe here.
Yields: approx. 2 to 3 cups
3 cups powdered sugar, sifted
1 cup LouAna Coconut Oil or LouAna Organic Coconut Oil, solid form at room temperature
1 teaspoon vanilla extract
1 tablespoon milk
1/4 teaspoon salt
Sift the powdered sugar to create a fine texture with no crumbs. Set aside.
Using an electric mixer, cream the coconut oil until fluffy and light (about 2 minutes).
Slowly incorporate about 2/3 of the sifted powdered sugar and continue to mix.
Add the vanilla, milk and salt while continuing to mix.
Add the remaining powdered sugar and mix until smooth and combined.
Top your cake layers and garnish with fresh berries, nuts or shaved chocolate.
Tip: Finished frosted cake does not need to be refrigerated. Coconut oil will solidify. If refrigerated, leave on the counter to soften a bit before slicing.
Vanilla Cream Frosting Recipe photo credit: Erin Chapman
LouAna on 05.08.20
Hi Deborah, we recommend sifting your powdered sugar and using LouAna Coconut Oil at room temperature to avoid clumps in your frosting!
Deborah on 05.08.20
I’m not sure why I couldn’t get a frosting consistency. I used a different coconut oil that I had in the house but followed all directions and it came out clumpy ♀️
tara meyer on 12.01.14
when i was little ialwayswanted to make a cake