In the past, I’ve used the cream part of coconut milk (not light) to make frosting, and that works pretty well. Except that at room temperature, it gets too soft and doesn’t hold up.
The answer: Artisana Coconut Butter. In my opinion, it is worth every penny! For a more frugal option, make homemade coconut butter.
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.
Chocolate Frosting
The recipe, as stated, will generously frost one 8-inch square Chocolate Sourdough Cake (another yumm). It will adequately frost two 8-inch square cakes.
This frosting makes an awesome sweet dip for your favorite fresh or dried fruits!
The amount of maple syrup may be lessened to your desired sweetness. However, as it acts as a liquid, lessening it will affect the consistency, making the frosting more stiff. I believe there’s room to play here. Also, the milk may be lessened or omitted to make a more stiff frosting. Enjoy!
Basic Chocolate Frosting – Coconut Cream
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. Yield: about 1/2 cup
Ingredients
- 1/2 cup Artisana Coconut Butter Or other raw coconut butter/cream
- 2 tablespoons cocoa powder
- 1/4 cup maple syrup grade B
- 1/2 teaspoon vanilla extract
- 2 to 4 tablespoons raw whole milk to thin to desired consistency
Instructions
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Blend all ingredients in food processor or Vita-Mix until smooth, adding the milk one tablespoon at a time.
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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).
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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.)
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If too firm when chilled, allow to warm up in a water bath until spreadable.
Recipe Notes
Variation: Basic Vanilla Frosting – Coconut Cream.
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yum! i always see that coconut butter at the store and wonder if it’s worth the 10$… it sounds like it is!
.-= emily´s last blog post… Coconut Cocoa Almond Macaroons =-.
Wardee–Would the coconut butter work just as well to make other kinds of frosting, as well, do you think? Maybe a vanilla flavor that would be a white or cream color and that would lend itself to some natural food colorings? Sounds like something I’d like to try! 😉
My co-op carries the Artisana stuff- all of their raw products are great
.-= Ren´s last blog post… Tuesday Twister =-.
Wow, Wardee, this looks so yum! I’m going to have to do a vanilla version since I’m off chocolate for awhile. I love Artisana coconut butter!
.-= Sarah Schatz – menu planners for limited diets´s last blog post… Gluten-free Goodies: Pumpkin Pie, Pecan Pie, Green Bean Casserole, Goat Yogurt, and more… =-.
Emily – I’ve always wondered, too, so I decided to take the plunge last month!
Sonya – Yes, it would! Sarah’s going to try it (see her comment). I’d like to try it, too. Just omit the cocoa powder and it would be perfect, I think!
Ren – I got mine through a co-op – but a ridiculous amount of it. Actually, an embarrassing amount. 🙂 But now I’m glad! We’ll have frosting for a year…
Sarah – Please do and share the recipe here!
I know exactly what to use now, the next time I make Tropical Tradition’s GF fudge brownies. 🙂
.-= psychiclunch´s last blog post… Guiding you toward raw and organic food with Chocolate Crunch Salad =-.
i just went to the co-op and took the plunge, frosting is on the menu.
.-= emily´s last blog post… Coconut Cocoa Almond Macaroons =-.
Emily – How fun!
psychiclunch – Those brownies sound good! Is the recipe online somewhere?
Wardee,
Azure Standard has coconut spread but not coconut butter. Do you think that would work?
.-= Millie´s last blog post… Design a Casserole =-.
Millie – What’s the link to it so I can see?
Is coconut cream different than coconut butter?
Tiffany – I believe they’re the same thing – the meat of the coconut creamed. To be more specific, the Artisana coconut butter is dehydrated coconut meat (at low temperature) which is then ground smooth. I have heard it called coconut cream also, but you’d want to make sure it is the coconut meat creamed.
Here it is
http://www.azurestandard.com/product.php?id=OL098
It looks so good I could eat it with a spoon! They do say that it can be used for frosting but I’m wondering if it is as creamy as the butter.
.-= Millie´s last blog post… Design a Casserole =-.
Millie – Yes, I do think that is the same thing. Enjoy! 😀
oh my! we are entering birthday season around here and i can’t WAIT to try this! i have always been so unhappy with my icing attempts- always ‘ok’, but never great. thanks!
.-= mandi´s last blog post… road trip- day 3 =-.
mandi – Have fun with it! It is sooo yummy!
everyone – I want to clarify that when room temp is cool (like now), the coconut butter will be very solid and therefore takes longer to process smooth in the food processor. The coconut butter will be softer and creamier in warmer weather, and therefore, take less time to get smooth in the food processor.
I bought Artisana coconut butter at Whole Foods this past summer. I used a tiny amount. I just noticed it in my pantry last week and wonder what I’d do with it. Now, I know! This frosting looks superman yummy!
I made this frosting tonight to top some chocolate cherry cupcakes for my husband’s birthday and it was totally scrumptious. 🙂 Thanks so much for the recipe!
.-= Elizabeth´s last blog post… Apple glazed turkey breast =-.
Elizabeth – I’m so glad to hear this! Yay! Happy birthday to your husband – what a special treat!
Oh yummy! I made this tonight to top a small chocolate cake I made for a special treat for my daughter. It is sooooo good! This will be our chocolate frosting from here on out! I am so happy have a more healthy option. Thank you so much for sharing!
Tammy – I’m so happy to hear this! Thanks for letting me know how it turned out for you.
Wardee, your link to the basic vanilla frosting isn’t working–but I almost like it better that way, because I love your “Oops! How did we end up here!?!?” page!
I have been missing cake–okay, I have been cheating a bit and having some every now and then (chocolate too–hey, I gotta live a little!), but I always pay the price in how I feel. I can’t wait to make the sourdough chocolate cake and use this frosting–and have it be a nourishing recipe! I just almost have my very own sourdough starter going–and yes, it’s even spelt flour! I’ve been trying for quite some time now, so I’m really excited to even get a starter going at all without the benefit of someone else’s starter, so I’m very much looking forward to having this cake, probably this weekend!
Can’t WAIT to try this frosting!
Thanks for letting me know, Dani. 😀 I fixed it. Enjoy!
I agree, the Artisana Coconut Butter is worth every penny! I love it!!
.-= Candi´s last blog post… What is Jamie’s story? =-.
Hey – Did not scour the thread, but in case anyone still needs THIS recipe, here it is: http://food52.com/blog/5978-whip-up-your-own-coconut-butter. It DOES take 9-10 minutes of cuis-ing, and it’s not for the weak-of-cuisinart, but it works, and could be a lot cheaper than the off the shelf product (though I just got some on sale for $5 at my coop!).
I am trying this frosting recipe now, and will add some cacao paste, and see what happens! Cheers!
Oh boy, not sure if you tried this with coconut cream before, but it’s basically like the consistency of a thick chocolate milk. I’ve added in some grass fed gelatin to the vitamix blend and will chill a bit and see what happens. I know this is over a decade but might want to update this recipe. Kara coconut cream is what I used.
Hi Tom,
I recommend using coconut butter and using the brand Wardee recommends and not coconut cream. Her brand has a higher fat content which will help with the consistency.
~Peggy, TCS Customer Success Team
Could I use water instead of milk so I do not have to refrigerated the frosting on the cake?
Hi, Carol.
Water should work just fine. 🙂
~Makenzie, TCS Success Team