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.
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 Techniques and Tutorials here.
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
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.
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