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

FAQs

How do you thicken coconut frosting? ›

Shredded coconut (for coconut frosting) Add about 1 tbsp (6 g) of shredded coconut into your frosting and see if the consistency improves. If the frosting still seems runny, add another tbsp. Flour (for cooked frosting) Use flour for cooked frostings.

To thicken vegan icing, you can use a combination of maple syrup, coconut cream and cornstarch. Start by adding 1/4 cup of cornstarch to 1/4 cup of maple syrup in a small pot on medium heat. Stir until it becomes a thick paste and then add in 1/2 cup of coconut cream. Continue to stir until it becomes thick and smooth.

If you just try to make buttercream but with olive oil instead of butter, you get a very pleasant result, but it will never ever become as fluffy as buttercream. It remains a glaze, no matter how much sugar you add.

Butter, a product of churning milk or cream, is the best substitute for coconut oil, especially in baking. Apart from having a similar smoking point of approximately 300 to 350 degrees F, both butter and coconut oil are solid at room temperature. These two cooking essentials are also high in saturated fat.

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.

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.

A great idea for thickening sauces is to use nuts. Almonds and cashews work really well for this purpose. Simply soak the nuts in water and puree. The nut puree should be whisked vigorously while the sauce cooks over low heat to prevent splattering.

Another natural thickening option is the use of potato starch or cornstarch, which can be mixed with a small amount of water before adding it to your almond milk. These starches act as a binding agent, absorbing excess liquid and creating a thicker consistency.

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.)

Can I use coconut oil instead of shortening in frosting? ›

Similar to shortening, coconut oil is a hydrogenated fat that hardens at room temperature—plus, coconut oil is also vegan. Coconut oil makes a great one-to-one swap for shortening, but keep in mind that it might impart a subtle coconut flavor to your baked goods.

Coconut oil can replace butter in baking at a 1:1 ratio, though it may slightly change the flavor, with some types of coconut oil affecting taste more than others. Unrefined coconut oil tends to taste more like coconut than refined varieties. It works great for recipes that require tropical or rich chocolate flavors.

There is no fast and set rule in the debate of coconut oil vs. butter that defines one winner over the other. While the argument can be made that there are more health benefits to consuming antioxidant-rich coconut oil than there are to consuming butter, both are still high-fat foods that you should eat in moderation.

It's best to use coconut oil in its solid state in crumbles, breads, and pastries.

I suggest using refined coconut oil, which doesn't have a coconut-y flavor. Unrefined (or virgin) will also work, but you'll be able to taste it in the cake.

Most frostings are made with powdered sugar (otherwise known as confectioners' sugar or icing sugar), which contains cornstarch to prevent it from caking. Adding more powdered sugar can be an effective way and the easiest way of absorbing too much liquid to achieve thicker frosting.

The simplest way to thicken frosting or to make frosting stiffer is to add more powdered sugar. This finely milled ingredient adds more sweetness and texture.

You can use cornstarch or all-purpose flour as a thickening agent. Dissolve some cornstarch or cornflour in a bowl with cold water to make a slurry. Then add the slurry to the coconut milk and boil until it reaches your desired consistency.

The thickeners are the egg yolks and cornstarch. Simply whisk the frosting base on the stove unless it reaches desired thickness. As long as you cook it for long enough on the stove, you shouldn't need anything else to make it thicker.