Coconut Oil Frosting Recipe: How to Create Dairy Free Frosting with Coconut Oil (2024)

FAQs

Can you use oil instead of butter in frosting? ›

This beautiful, pale green olive oil glaze comes together super quickly! It's great on cookies, cakes, and cupcakes. Plus, it's a great recipe to have up your sleeve to accommodate vegan diets (or when you've run out of butter)!

Add in a cup of sifted powdered sugar and all of the sifted cornstarch. Mix for about 1 minute or until incorporated. Add in the powdered sugar 1 cup at a time until the frosting has reached the desired thickness.

Creamy ingredients like Nutella, cream cheese, marshmallow creme, peanut butter or another nut butter will give the store-bought frosting tons of flavor with some additional smoothness. Mix in 1 cup of cream cheese or 1/2 cup of marshmallow creme or nut butter per can of frosting for a creamy delight.

You can vary the thickness of this icing by adding more or less coconut milk to it. You can also add more coconut butter to it and warm it again to thicken it further if you find it's too thin.

Replacing Butter with Oil

Depending on the type of oil, it can add complex flavor and welcome moisture to your baked goods. A good rule of thumb is to replace about 3/4 of the butter in a recipe with olive, canola, or vegetable oil. (If the recipe calls for 1 cup butter, use ¾ cup oil.)

Shortening for a Sturdier Frosting

Shortening has a higher melting point than butter, making it more heat-resistant. While it may lack the flavor of butter, it can provide a smooth and stable consistency, perfect for detailed decorations.

Use immediately or store frosting in the refrigerator for up to 1 week or in the freezer up to 1 month.

If you're not adding enough sugar, your buttercream won't be stable enough to hold its shape for long. If you're adding a little plant-based milk to thin the buttercream when frosting a cake, you might be adding too much of it, again, making it too unstable.

Dry/thick ingredients like cocoa powder, freeze dried fruit (powder,) and peanut butter will help thicken frosting, while vanilla and brown butter should be added sparingly to make sure it's the right texture. Storage Tips: Once you achieve the perfect consistency, store your frosting in an airtight container.

How to make can frosting better? ›

Raid your pantry for flavor boosters.

Other smooth ingredients that you can add to amp up a canned frosting are peanut butter (or any nut butter of your choosing), fruit preserves or jam, nutella, marshmallow creme, cookie butter, or a citrus curd.

Chilling overnight is key or the coconut cream won't harden and will likely be too soft to whip. Before whipping, chill a large mixing bowl in the freezer for 10 minutes!

If you don't want to change the coconut-rich flavor, use coconut flour for thickening the same as you would wheat or other flour. Remove some stock from the pot, let it cool, mix into it until you have a slurry, then return the slurry to the pot while constantly stirring and bring to a boil until thickened.

The good news is that vegetable oil can be used for the butter in chocolate and yellow flavors of Super Moist Butter Recipe package directions. Although there may be slight differences in texture and flavor, you know your cake will be delicious!

Why does oil give cake superior texture? Butter is 18% water, so when the batter is baked, some of its liquid evaporates. Replacing the water from the butter with oil means there's more fat left in the cakes to ensure tenderness.

Usually, olive oil is best used as a substitute for butter in baking recipes that call specifically for liquid butter. In these cases, olive oil should be substituted for butter in a 3:4 ratio by volume. So if the recipe calls for one cup of butter, then you would use ¾ cup of olive oil.

Vegetable Oil

Use oil in recipes that call for melted shortening instead.