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You are here: Home » Kitchen Notes » Basic Vanilla Frosting – Coconut Cream

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Basic Vanilla Frosting – Coconut Cream

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vanilla-cream-frosting-maple-syrup

Using the amazing Artisana Coconut Butter (or homemade 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 Techniques and Tutorials here.

A large cup of vanilla cream frosting with a spoon taking a scoop out.
2.75 from 4 votes
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Basic Vanilla Frosting – Coconut Cream

Yield: about 1/2 cup

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

Course Dessert
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 cake
Calories 706 kcal
Author Wardee Harmon

Ingredients

  • 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 extract
  • 2 to 4 tablespoons raw whole milk to thin to desired consistency

Instructions

  1. Blend all ingredients in food processor or Vita-Mix until smooth, adding the milk one tablespoon at a time.

  2. 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).
  3. 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.)
  4. If too firm when chilled, allow to warm up in a water bath until spreadable.

Recipe Notes

Variation: Basic Chocolate Frosting – Coconut Cream.

Nutrition Facts
Basic Vanilla Frosting – Coconut Cream
Amount Per Serving
Calories 706 Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 13g81%
Cholesterol 3mg1%
Sodium 45mg2%
Potassium 221mg6%
Carbohydrates 73g24%
Fiber 13g54%
Sugar 55g61%
Protein 6g12%
Vitamin C 2mg2%
Calcium 147mg15%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

pumpkin-pie

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Posted in: Kitchen Notes

About Wardee Harmon

Wardee lives in the Boise area of Idaho with her dear family. She's the lead teacher and founder of the Eat God's Way online cooking program as well as the author of Fermenting, Sourdough A to Z, and other traditional cooking books. Eat God's Way helps families get healthier and happier using cooking methods and ingredients from Bible Times like sourdough, culturing, and ancient grains.

Reader Interactions

Comments

  1. mikah says

    November 17, 2009 at 8:55 pm

    Mama, I like the frosting a lot.

    Love, C.

    Reply
  2. rosebud says

    November 20, 2009 at 9:08 am

    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.

    Reply
    • Wardee says

      November 20, 2009 at 9:35 am

      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. 🙂

      Reply
  3. Kelly says

    January 13, 2012 at 4:32 pm

    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!

    Reply
    • Wardee says

      January 13, 2012 at 5:33 pm

      Kelly — That is really strange. I’ll pay attention next time I make this. Thanks for letting me know you had issues with yield. 🙂

      Reply
  4. Kele says

    January 11, 2014 at 10:41 am

    Absolutely delicious!! Second time making it and is my new go to dairy free frosting. Thank you 🙂

    Reply
  5. Alexis says

    January 25, 2014 at 8:24 pm

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

    Reply
  6. may says

    May 12, 2020 at 6:49 pm

    can you skip the vanilla extract?

    Reply
    • Peggy says

      May 13, 2020 at 12:36 pm

      Yes if you prefer to use a different extract you can or leave it out altogether. 🙂
      ~Peggy, TCS Customer Success Team

      Reply
2.75 from 4 votes (4 ratings without comment)

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